Kartoffel Puffer
Prep
20m
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Kartoffel Puffer
| 2 large eggs |
| 1 medium onion |
| 2 lbs russet potatoes, peeled and cubed |
| 2 tsp salt |
| 1/3 cup flour |
| 1/4 cup vegetable oil ( as needed) |
Kartoffel Puffer Directions
- Blend the eggs, onion, and part of the cubed poatoes until no lumps remain.
- Repeat with remaining cubed potatoes.
- Add salt and flour; blend shortly to mix.
- For a coarser consistency, use a grater for potatoes and onions.
- Stir in the other ingredients.
- Heat vegetable oil in a heavy cast iron pan.
- Put pancake mixture in pan by spoonfuls, flattening each cake.
- Fry on both sides until brown and crisp.
- Remove from the pan and drain on paper towels.
- The pancakse are best when fresh out the pan
Notes
makes about 20 pancakes
Nutrition facts
Per Serving
| Kcal: | 72 kcal |
| Fibers (g): | 1.3g |
| Sodium (mg): | 243mg |
| Carbs: | 9.3g |
| Sugar (g): | 0.8g |
| Fat: | 3.3g |
| Saturated fat (g): | 0.7g |
| Cholesterol: | 19mg |
| Proteins: | 1.7g |