Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.
Bavarian Potato Pancakes (Kartoffelpuffer)
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
makes 8 PANCAKES
3 large russet potatoes (about 2 1⁄2 lb.)
2 medium yellow onions
1⁄3 cup flour
Kosher salt, to taste
Ground white pepper, to taste
Canola oil, for frying
Applesauce, for serving
Peel potatoes and onions, and finely grate using a box grater. Place in a strainer set over a bowl and let drain, squeezing mixture until dry; transfer to another bowl. Slowly pour off the water from squeezing the potatoes until you reach the milky starch at the bottom of the bowl; pour this on top of the drained potato mixture. Add flour and eggs, and season with salt and white pepper; mix until evenly combined.
Heat 1⁄4 cup oil in an 8" skillet over medium heat. Working in batches, measure out 1⁄2 cup potato mixture, and use your hands to flatten it into a 4-5" pancake; add to skillet, and fry, flipping once, until golden brown and cooked through, about 8 minutes. Transfer to a paper towel-lined baking sheet, and repeat with more oil, as needed, and remaining potato mixture. Serve pancakes with applesauce on the side.