Kartoffelpuffer / Potato pancakes

Kartoffelpuffer

Kartofelpuffer are Bavarian German potato pancakes. I had this at 'Bavarian Inn', a restaurant in Eureka Springs, Akansas back in 2003. I had their Tatra vegetable plate which is a combination of steamed vegetables served with mushroom sauce and kartoffelpuffer.

Today I craved for some and so I turned to Google for a recipe. I used a recipe from cooks.com with a few modifications. This dish is very versatile and can be served as a light supper, brunch, breakfast anytime. The pancakes are traditionally served with applesauce or ligon berry preserves. I wanted it a bit on the savory side so added a touch of garlic and pepper. (A regular variation as well) These pancakes are for PG just because :). Enjoy!

Price: 6$ (1.4$ potatoes+ 0.4$ eggs+ 1.9$ mushrooms+ 0.9$ sauerkraut +onion and pantry)
Preparation time: 10 mins
Cooking time: 12 mins
Serves: 2-3 for a light supper

6 small-medium potatoes 2 lbs (3 cups of coarse grated potato)
one small clove of garlic grated
1/4 cup of grated onion (or one small onion finely diced)
2 eggs
1/3 cup of all purpose flour
1 tsp salt (adjust to taste)
1/2 tsp of pepper
4 tbsp oil

For the mushroom sauce:
1 tbsp of butter
1/4 cup of finely diced onion
1/2 tsp of all purpose flour
1/4 cup of water (or vegetable stock)
salt and pepper to taste

• Coarse grate the potatoes into a sieve, add a pinch of salt and set it aside
• In a mixing bowl beat the 2 eggs, whisk in the grated onion, garlic and the flour and mix it thoroughly with a fork or a whisk
• Squeeze the grated potato off all the excess water and add it to the egg mixture and toss it around to mix well
• In a 10" skillet add 2 tbsp of oil on med-med hi heat. Put in about half (1.5 cups) of this mixture and spread the flatten gently till it is 3" thick. Because of the eggs the pancake rises a bit
• Put on a lid and fry for 2 mins; turn it around put the lid back on and continue for 2 more mins.
• Now for the crisp crust, crank th heat to med-hi and fry the pancake without the lid for 30 seconds on each side

For the mushroom sauce:

• Heat butter in a small work add the onion and sweat it for about 3-4 mins. Add in the mushrooms salt and pepper and continue frying for 5-6 mins
• Mushrooms should be cooked and a brown crust starting to form at the bottom of the pan
• Add in the flour and mix and finally add the water to deglaze the pan and continue cooking for 2 more mins
  

Serve it with sauerkraut on the side.