Recipe: Cook German potato pancakes for a flavorsome day
German potato pancakes, or apfelkuchle, blend the savory taste of potatoes with apples' sweetness. Originating from Germany, this fall favorite has been a household staple for generations. It showcases the country's rich cultural heritage through its simple, yet flavorful vegetarian and eggless recipe. Perfect for those exploring such cuisines, it invites everyone to start cooking this traditional dish.
Gather the following ingredients
For this dish, you need four large potatoes, two large apples (Granny Smith recommended), one cup of all-purpose flour, one teaspoon of baking powder, half a teaspoon of salt, one cup of milk (use plant-based for vegan), two tablespoons of sugar (adjust based on taste), and vegetable oil for frying. These ingredients will yield approximately eight to 10 pancakes.
Prepare your potatoes and apples
Start by peeling your potatoes and grating them into thin shreds. Place these shreds in a clean cloth or paper towel and squeeze out as much moisture as possible; this is crucial for getting that crispy texture. Next, peel your apples and slice them into thin rounds - removing the core. The thinner the slices, the better they will cook through.
Create your batter
In a large mixing bowl, combine your dry ingredients: flour, baking powder, salt and sugar. Gradually add in the milk while stirring continuously to avoid lumps forming in your batter. Once you have achieved a smooth consistency similar to pancake batter but slightly thicker due to the flour content being higher than usual pancake recipes - set aside.
Combine ingredients and fry
Fully coat each apple slice in batter on both sides. Then, wrap each slice with grated potato, ensuring it's completely covered, like dressing the slices in potato jackets. Heat vegetable oil in a frying pan over medium heat, with enough oil to cover at least half an inch from the bottom. Carefully place each potato-wrapped apple slice into the hot oil for frying.
Cook until golden brown
Fry each side for three to four minutes until golden brown and crispy. This ensures thorough cooking and the desired crunch without burning. After frying, place the pieces on paper towels to drain excess oil. Serve warm, alone or with dipping sauce or powdered sugar, following traditional German serving suggestions. This makes the dish versatile and appealing to various dietary preferences.
