Recipes

Kartoffelpuffer - Crispy Potato Pancakes

Bette's husband, Manfred, grew up on a small family farm outside Hamburg, Germany. For Sunday dinner, his mother, Ursula, would prepare red cabbage and pork chops, served with Kartoffelpuffer - golden brown, crispy potato pancakes. Her simple recipe has been a signature dish at the Diner from the day we opened.

We grate our potatoes to order for these pancakes so they're always fresh-tasting and crisp. We serve them for breakfast with homemade applesauce and sour cream, or as a lunch special with grilled bockwurst and applesauce.

• 2 eggs, beaten
• 4 medium russet potatoes (about 8 ounces each), peeled and shredded using the largest holes of a hand grater
• 1/4 cup all-purpose flour
• 1/4 cup grated onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil

Combine the eggs, flour, onion, salt, and pepper, stirring to blend. Using your hands, squeeze out as much liquid as you can from the potatoes. Add the potatoes to the egg mixture, mixing well.

In a large, heavy skillet, heat some of the oil over medium-high heat. Spoon the batter by quarter-cupfuls onto the hot skillet, flattening them with the back of the spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.

Drain on paper towels and serve immediately.

Excerpted from The Pancake Handbook, Ten Speed Press, 1993, 1994 by Stephen Siegelman, Sue Conley and Bette Kroening.

About 12 four-inch pancakes; Serves 4