These potato pancakes are a nod to German tradition with a twist. Chickpea flour is easily made in the KitchenAid® K400 Blender, and is not only the secret binding ingredient - but a tasty flavor addition. EQUIPMENT: KitchenAid® K400 Blender; vegetable peeler; rubber spatula; cheesecloth; zester; heavy duty skillet iron skillet; flat spatula for frying
- Add the dried chickpeas to your KitchenAid® K400 Blender. Blend on speed 5 for 90 seconds, or until ground fine. (Stop blender to tap down the sides and top of lid every 30 seconds to shake excess flour back down.) Remove chickpea flour from blender and place in small mixing bowl.
- Put half of the onions and potatoes in blender. Cover the blender and blend on speed 1 for 10 seconds. Remove the lid and scrape down sides of blender with rubber spatula. Continue to blend on speed 1 for 15 more seconds, or until potatoes and onions are an even grated consistency. Lay a cheesecloth into the bottom of a large bowl. Scoop the potato/onion mixture from blender into the center of the cheesecloth, then gather the ends of the cheesecloth and wring as much liquid from the mixture as possible. Place the squeezed potato mixture in a clean bowl, and repeat process with the remaining potatoes/onions. Discard the cheesecloth.
- Slowly pour out and discard water from the draining bowl until only the white starch is at the bottom. Add the white starch, chickpea flour, eggs, salt, white pepper, thyme, and nutmeg to blender, and blend on speed 4 for 5 seconds. Pour mixture into the bowl with the grated potatoes and onions, and stir with rubber spatula until combined.
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|Calories110Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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