Photo and Recipe by Tod Dimmick
Simple to make, and boy are these tasty. This shot is from the Christmas Market in Wiesbaden, Germany (2012), where “Kartoffelpuffer mit Apfelmus” (with applesauce) is very popular. For atmosphere, the photo at the bottom is of the market itself.
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 10-12 pancakes
3 medium organic potatoes, to yield about 2 cups when shredded
1 onion, about 2″ in diameter
1/4 to 1/3 cup whole wheat flour
1 tsp. salt
Canola oil for frying
Using a food processor with the coarse shredding wheel, shred the potatoes and the onion. Remove as much moisture as possible from the shredded potatoes. A colander with narrow openings is perfect for this. Scrape the shredded potatoes into a colander in the sink, and let them sit for a few minutes. Meanwhile, whisk the eggs in a mixing bowl, preheat a skillet with a few tablespoons of canola oil over medium heat.
Press the potatoes against the sides to expel the water. Scrape the potatoes into the mixing bowl, add the flour and the salt, and mix. Scoop about 1/4 cup of the mixture into the skillet, and press into pancake shape. Repeat to fill the skillet with pancakes, ensuring that they do not touch. Cook without moving for 4 minutes or until lightly browned on the bottom. Flip and cook for another 3-4 minutes or until potatoes are soft all the way through, and pancakes are nicely crisp on the outside.
Serve hot with applesauce. Or with sour cream. Or, yes, with ketchup (not authentic, but tasty).
Tip: The coarse shredding wheel creates a rustic pancake. The fine shredding wheel, or a box grater, enables a more finely grained result.