Рецепт Kartoffelpuffer
THE grating of 1 kg of potatoes and 4 onions is not something that can be classified as easy or quick but that’s where a food processor with a grater comes in.
In many of the recipes I read through, the authors state that you shouldn’t rinse the grated potato to get rid of the starch and in other recipes they state you should rinse the potato. I honestly don’t know which one is better, but I was taught to rinse, so I rinse.
There is also a debate going on about which flour is the right one to add to the rinsed potatoes. I believe potato flour is the best but there are lots of people who use corn flour instead. I actually prefer using regular flour instead of corn flour as it can go quite gooey if you don’t fry the potatoes straight away, the mixture almost always goes stodgy and sticky.
These are perfect as an accompaniment to almost anything but I love them best when they are served with sour cream and smoked salmon.
I found this recipe somewhere in my travels and I enjoy it
| Подготовка: |
German
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| Приготовление: | Порций: 4 |
Хорошо сочетается: most foods
Ингредиенты
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Инструкции
- Rinse the grated potatoes in cold water and squeeze dry. I leave them in a colander to drain and then use a salad spinner to dry them, but many people prefer putting the potato in a tea-towel and squeezing them dry.
- Mix the potatoes and onions with the flour and seasoning. You really should not need more then 6tbsn of flour.
- When youâve mixed in the flour (make sure itâs very well incorporated) it wonât look like the puffer will stick together when you fry them, but they will.
- Heat the oil in a large frying pan.
- Use a Tablespoon full of mixture and gently drop in pan.
- Press down on them slightly when you pop them into the frying pan.
- About 1-2 minutes per side.
- Drain them on some kitchen paper and then put them on a roasting rack in a roasting tray and then place them in the oven to keep warm while the rest are frying.