Wednesday, April 30, 2014

Bavarain Potato Pancake / Kartoffelpuffer for IFC Challenge


 Bavarain Potato Pancake /  Kartoffelpuffer


         International Food Challenge (IFC) is a monthly event to explore various cuisines of world and if you are a frequent readers of my space, then you may aware of this challenge before itself.  As per the theme, this month we are going to explore Bavarian Cuisine from Germany. 

        Germany is located in Western Europe. The topography of the country is varied, and includes regions of deep forest and high mountains, as well as a wide valley surrounding the Rhine, Germany's largest river. The highest mountain peak, the Zugspitze, lies on the border with Austria. Less than 3 percent of Germans are farmers, and the country must import much of its food. Apples, pears, cherries, and peaches, as well as grapes for wine production, are important crops in Germany.

        In 1949 after World War II, Germany was divided into East Germany and West Germany. This division caused the country's two halves to develop different styles of cooking. East Germany, closely associated with its neighbor, Russia, took on a more Russian style of cooking. West Germans continued the traditional German cuisine. There are also differences in cooking style between the northern and southern. 

       German regional cuisine can be divided into many varieties such as "Bavarian cuisine"(southern Germany), Thuringian (central Germany), Lower Saxon cuisine or those of Saxony-Anhalt.   Germans tend to eat heavy and hearty meals that include ample portions of meat and bread. Potatoes are the staple food, and each region has its own favorite ways of preparing them. Some Germans eat potatoes with pears, bacon, and beans. One of the authentic recipe from Bavarain cuisine is Potato Pan cake. 
       
    German Kartoffelpuffer (Reibekuchen, Reiberdatschi) are home-made potato pancakes served either as a side to a garden salad or alone with applesauce or berry jam on the side. This recipe tasted so good and can be noted as kids approved dish.


Preparation time:  15 minutes
Cooking time: less than 30 minutes
Serves 2-4 people
Adapted from here 

Ingredients:
4-6 Russet or 6-8 Red potatoes
1 med to large onion
1 tablespoon olive oil, plus more for frying
1-2 tsp salt
1 tsp pepper
1 whole egg + 1 egg white  ( I avoided adding eggs ) 
**(if your potatoes are very large, add another egg white)**
2-3 tbsp flour ( need extra if you are avoiding eggs)

Method: 
  Bavarain Potato Pancake /  Kartoffelpuffer

1.
Peel and grate potatoes. Spread out a large muslin or cotton dish towel and put the potatoes in it. 2. Pick up the four corners, then gather the edges.  Twist the towel over the sink, and squeeze the potatoes.  Continue twisting and squeezing until the potatoes feel very dry to touch when you open the towel. 
3. Grate and squeeze the moisture out of the onion in the same way.  ( I put both grated potato and onion together). 
4. Once done with squeezing, transfer the potatoes and onion in a large mixing bowl.  Add all other ingredients and mix well with your hands. ( If you are not adding eggs, add more flour to bind it together). 
5.  Heat 2 tbsp of oil on medium heat.  Grab about 1/2 cup of potatoes and roll into a ball.  Flatten ball into a patty and fry on each side until golden brown.  Serve with warm applesauce!

 Bavarain Potato Pancake


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 Bavarain Potato Pancake /  Kartoffelpuffer
Preparation time:  15 minutes
Cooking time: less than 30 minutes
Serves 2-4 people
Adapted from here 

Ingredients:
4-6 Russet or 6-8 Red potatoes
1 med to large onion
1 tablespoon olive oil, plus more for frying
1-2 tsp salt
1 tsp pepper
1 whole egg + 1 egg white  ( I avoided adding eggs ) 
**(if your potatoes are very large, add another egg white)**
2-3 tbsp flour ( need extra if you are avoiding eggs)

Method: 
1. Peel and grate potatoes. Spread out a large muslin or cotton dish towel and put the potatoes in it. 2. Pick up the four corners, then gather the edges.  Twist the towel over the sink, and squeeze the potatoes.  Continue twisting and squeezing until the potatoes feel very dry to touch when you open the towel. 
3. Grate and squeeze the moisture out of the onion in the same way.  ( I put both grated potato and onion together). 
4.  Once done with squeezing, transfer the potatoes and onion in a large mixing bowl.  Add all other ingredients and mix well with your hands. ( If you are not adding eggs, add more flour to bind it together). 
5.  Heat 2 tbsp of oil on medium heat.  Grab about 1/2 cup of potatoes and roll into a ball.  Flatten ball into a patty and fry on each side until golden brown.  Serve with warm applesauce!
                             www.sarasyummybites.com

Sharing this recipe to IFC challenge ~ Bavarain Cuisine.  Check here for more details about the group..


Link your IFC entries below and linky will be open till May 15th 2014.


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