German Christmas Market Potato Pancakes
10-12 thick potato pancakes.
Servings 3 people
Ingredients
- 1200 g waxy potatoes
- 1 onion
- 5-8 tbsp potato starch
- 2 eggs
- 1 tsp salt
- black pepper
For Frying
- 400-700 g Butterschmalz (Clarified butter) or vegetable oil
For Serving
- 500 g herb/garlic Quark or creme cheese mixed with sour cream and herbs
- 200 g apple sauce
Instructions
- Peel and grate the potatoes with a medium grater (or coarse one).
- Squeeze grated potato in a hand or in a towel or cheesecloth to remove as much moisture.
- Let them drain for 30 minutes.
- In the meantime peel and small dice the onion.
- Preheat the fat to 180°C. The fat layer should be 2 cm (0,8 inches) thick.
- In a large bowl mix drained potatoes, eggs, salt, black pepper, potato starch. Mix well. The mixture should have a thick consistency. If there is a liquid you should remove it.
- Add a large spoonful of the mixture to the fat spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are golden brown.
- Before serving place the potato pancakes on a paper towel, to absorb the excess oil!
- Serve warm with apple sauce or herb Quark on the side.
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