Kartoffelpuffer (German Potato Pancakes)
Called by different names in Germany's various regions, Kartoffelpuffer are a quintessential and favorite German treat. Easy to make, these potato pancakes taste incredible!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 8 Kartoffelpuffer
- 2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked)
- 1 small yellow onion, very finely grated
- 2 large eggs
- 1/4 cup all-purpose flour (or more if needed)
- 1 teaspoon sea salt
- neutral-tasting oil for frying
Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.
Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.
Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.
Serve immediately while hot with applesauce, fruit compote or powdered sugar. For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.
Calories: 119kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Cholesterol: 46mg | Sodium: 323mg | Potassium: 622mg | Fiber: 3g | Vitamin A: 70IU | Vitamin C: 17.2mg | Calcium: 53mg | Iron: 5mg