Baden-style Potato Pancake (Badischer Kartoffelpuffer)

Ingredients

In Baden cuisine, the traditional German dish Dibbelabbes is adapted into Baden-style Potato Pancake by incorporating the flavors and ingredients specific to the Baden region. While the original Dibbelabbes is typically made with bacon and sauerkraut, the Baden-style Potato Pancake omits these ingredients and focuses on the simplicity of grated potatoes and onions. The spices used in Baden-style Potato Pancake are also adjusted to suit the flavor preferences of Baden cuisine. We alse have the original recipe for Dibbelabbes, so you can check it out.

• 4 large potatoes, peeled and grated (about 600g / 1.3 lbs) 4 large potatoes, peeled and grated (about 600g / 1.3 lbs)
• 1 small onion, grated 1 small onion, grated
• 2 tablespoons all-purpose flour (30g) 2 tablespoons all-purpose flour (30g)
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, grated onion, flour, eggs, salt, black pepper, and nutmeg. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
4. 4.
   Take a spoonful of the potato mixture and carefully drop it into the hot oil, flattening it slightly with the back of the spoon. Repeat with more spoonfuls, leaving enough space between each pancake.
5. 5.
   Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. 7.
   Serve the Baden-style Potato Pancakes hot, with a dollop of sour cream or applesauce on top, if desired.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve a crispy texture.
• Onion — Grate the onion finely to ensure it blends well with the potatoes.
• Nutmeg — Use freshly grated nutmeg for the best flavor.

Tips & Tricks

• For extra crispiness, press down on the pancakes with a spatula while frying.
• Serve the pancakes immediately after frying to maintain their crispness.
• Experiment with different spices such as paprika or garlic powder to add a personal touch to the recipe.
• If you prefer a milder onion flavor, you can soak the grated onion in cold water for a few minutes before adding it to the mixture.
• Leftover pancakes can be reheated in a toaster or oven for a quick and delicious snack.

Serving advice

Serve the Baden-style Potato Pancakes as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats. Top them with a dollop of sour cream or applesauce for added creaminess and tanginess.

Presentation advice

Arrange the Baden-style Potato Pancakes on a platter, garnished with fresh herbs such as parsley or chives. Serve them with a side of sour cream or applesauce in small bowls for dipping.