Kartoffel Puffer (German Potato Pancakes)

The first time I had Kartoffel Puffer, I was in Germany and it was Christmas-time. I was in heaven. If you haven’t experienced Christmas in Germany, you’re really missing out. It’s fabulous.

The air smells of Christmas (at least what Christmas smells like to me) – Gluehwein (hot, spiced wine), apples, cinnamon, bratwurst, sauerkraut, and kartoffel puffer.

When I returned home a few months later, I was eager to share my “discovery” with Jonathan. But, of course, he already knew what they were. So, we tried to make them at home.

Something wasn’t quite right though. We learned what it was from Jonathan’s Oma (Grandma) who’s German. Apples. You can’t have truly great Kartoffel Puffer without apples.

Sure, most recipes say you don’t need them, but they don’t know the whole truth. Thankfully, you do.

Now, go into the kitchen, and make yourself some of these delicious treats (and, treats is right – they’re not the healthiest of foods, but that should mean you’ll enjoy them that much more).

Kartoffel Puffer
SERVES 4-5 , 2-3 cakes per serving

Ingredients
* 6 medium potatoes, peeled
* 1 medium onion
* 1 medium apple, peeled
* 1 egg
* 1/3 cup flour
* 1/2 teaspoon salt
* cooking oil
* applesauce, for serving

Directions
1. Grate potatoes and onion. Stir in eggs, flour and salt immediately.
2. Heat cooking oil -about 1 Tablespoon per batch.
3. Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, into a cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
4. Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately with a dollup of applesauce.

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