Recipe: Kartoffelpuffer

Despite the first step of the instructions clearly stating that you use uncooked potatoes for this recipe, I boiled the potatoes before I grated them. That’s what I did for the knoedel and mohnzelten that I recently made, and boiling potatoes for dough was fresh in my mind. The result was deep-fried mashed potatoes, more akin to a boxty than kartoffelpuffer. They tasted good, however, and I am confident that if I were to follow this recipe exactly the next time, the result would be tasty and authentic kartoffelpuffer.
The accidental boxties

The accidental boxties

225 grams (7.9 oz) potatoes
60 grams (2.1 oz) butter
125 milliliters (1/2 C) water
75 grams (2.6 oz) flour
2 eggs
1/4 teaspoon chili powder
oil for frying
50 grams (1.8 oz) grated parmesan cheese
1. Peel and grate the uncooked potatoes.
2. Combine butter and water in a pan over low heat until the butter has dissolved (do not boil).
3. Remove from heat and sift in the flour all at once. Stir with a wooden spoon until smooth.
4. Return to stove and heat, stirring constantly, until the mixture thickens and comes away from pan rim and base. Remove from heat and let cool slightly.
5. Put the dough into a large mixing bowl. Add the eggs one at a time, stirring thoroughly to incorporate each addition. Continue to beat until the mixture is shiny.
6. Add the grated potatoes and chili powder and combine thoroughly.
7. Heat oil in a deep, heavy pan. Drop the mixture 1 tsp at a time into the pan and fry until golden brown. Drain on kitchen paper, sprinkle with Parmesan, and serve warm.
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3 thoughts on “Recipe: Kartoffelpuffer

  1. Regarding your potato puffs: will have to give them a try. Until the recipe adds the potato you are making a pâté choux which is the dough used to make eclairs and puffs for profiteroles. It is an interesting twist to add grated potato. What do you dip them onto?

    • They’re a street food for the most part here. The guy fries it up in a big barrel, sprinkles granulated garlic on top, and hands it to you hot out of the barrel. So good. I think they also taste good with eros pista, a Hungarian paprika spread. Right now I just have a jar of store bought stuff, but it’s on my list of recipes to find and try so hopefully so I can share that, too. I hope you enjoy the puffers!

  2. Pingback: Wienerwald | Eating My Way Across Austria

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