www.sixfingeredman.net
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kartoffelpuffer

	1 kg mehligk. Spätkartoffeln
	3 Eier
	60 g Mehl
	1 mittelgroße Zwiebel
	1 Prise Salz
	1 Prise Muskatnuß.

Die Zwiebel schälen und in feine Streifen schneiden, die Kartoffeln waschen,
schälen und nicht zu fein reiben, in ein Sieb geben und abtropfen lassen. Die
Flüssigkeit auffangen und die sich absetzende Stärke wieder zu den
Kartoffelraspeln geben.

Zwiebelstreifen, Kartoffelraspel, Mehl und Eier vermengen und mit Salz und
Muskatnuß abschmecken. Öl in einer breiten Pfanne erhitzen, mit einem Eßlöffel
kleine Häufchen Kartoffelmischung ins Öl geben und mit dem Löffelrücken
flachdrücken. Goldbraun braten, wenden und ebenfalls goldbraun braten. Auf
Küchenpapier kurz entfetten und mit Apfelmus oder als Beilage zu Rinderfilet
mit Pfefferkäsesauce servieren. Guten Appetit!

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Allrecipes German Potato Pancakes

    * 2 eggs
    * 2 tablespoons all-purpose flour
    * 1/4 teaspoon baking powder
    * 1/2 teaspoon salt (or more: to taste)
    * 1/4 teaspoon pepper
    * 6 medium potatoes, peeled and shredded
    * 1/2 cup finely chopped onion
    * 1/4 cup vegetable oil

   1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
   2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

To avoid brown/pink:
- Use Yukon Gold
- Chill in ice water
- Shred in small batches
- Press water out after shredding

NOTES: Try 2 T oatmeal in place of some flour.
Also: chives, shallots, thyme

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Martha Stewart:
MARTHA STEWART'S POTATO PANCAKES

2 all-purpose or Yukon gold potatoes (about 1 1/4 pounds), peeled
2 large eggs, room temperature
1 medium white onion, finely grated
8 scallion greens, finely slivered
Salt and freshly ground black pepper
Vegetable/olive oil, for frying

1. Over a large bowl of cold water, grate potatoes into long strips,
using the largest holes of a box grater. Transfer grated potatoes
from water into another bowl. Pour off water from first bowl,
reserving sediment. Add sediment to potatoes.

2. Add eggs, onion, and scallion greens. Season with salt and
pepper. Mix well by hand.

3. Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch
of oil until very hot, about 385 degrees.

4. Drop 1 heaping tablespoonful of potato mixture into the pan. Cook
until golden brown, about 3 minutes; the pan should hold five or six
pancakes per batch. Turn pancakes over, and cook on the other side
until golden brown, about another 3 minutes. 5. Can be transferred
to a baking sheet and kept warm in a 200 degree oven for up to a half
hour before serving.