Herbed German Potato Pancakes (Kartoffelpuffer)

By Thom7747

Ingredients

• 3 eggs
• 1 medium onion
• 5 medium potatoes
• fresh rosemary and thyme
• 1/4 to 1/3 cup flour
• 1 teaspoon salt
• pinch black pepper

Details

Servings 12
Adapted from crisisbrownies.blogspot.com

Preparation

Step 1

Wash, peel and quarter the potatoes and onion.

Puree the eggs, herbs and onion in a blender, not a food processor.*

Carefully add the potatoes one piece at a time and continue to blend until everything has liquefied.

Pour the mixture in a large bowl and slowly add enough flour to thicken to the consistency of pancake batter, stirring well. I like to add the flour 2 Tablespoons at a time.

Add the salt and pepper and stir.

In a large skillet, heat some olive oil over medium-high heat. Once the heat starts to shimmer, add the batter by the ladleful and cook until nicely golden brown around the edges. I use a 12 in. skillet and fit 4 pancakes in it.

Once the edges are nicely browned, carefully flip the pancakes and let cook a few minutes. The pancakes will puff up slightly, and you want to flip them only once, so check the color underneath.

Add olive oil to skillet for each new batch of pancakes. Let them rest on a plate lined with paper towels to absorb extra oil.

Serve hot with salt and pepper, butter, sauerkraut or sour cream. If you omit the herbs, you can top them with applesauce, jam, vanilla yogurt or even maple syrup.