Kartoffelpuffer (German Potato Pancakes)

About This Recipe

Kartoffelpuffer are Germany's answer to the potato pancake, grated raw potato bound with a bit of flour and egg, fried until the edges turn deeply golden and lacy while the center stays tender. The key technique is squeezing the grated potato thoroughly dry before mixing it with the other ingredients, since excess moisture prevents the pancakes from crisping properly in the hot oil. Traditionally served with a side of applesauce, whose sweetness plays surprisingly well against the savory, crispy pancake, kartoffelpuffer are found at German Christmas markets and home kitchens alike.

Ingredients

Serves 4

• 1 kgpotatoes(peeled and grated)
• 1onion(grated)
• 2eggs
• 1/4 cupall-purpose flour
• 1.5 tspsalt
• 1/4 tspblack pepper
• 1/2 cupvegetable oil(for frying)
• 1 cupapplesauce(for serving)

Instructions

1. 1

   Grate and drain

   Grate the potatoes and onion, then squeeze out as much liquid as possible using a clean towel.

2. 2

   Mix the batter

   Combine the drained potato and onion with eggs, flour, salt and pepper into a thick, cohesive mixture.

   Squeeze the grated potato as dry as possible — even a small amount of leftover liquid keeps the pancakes from crisping properly.

3. 3

   Heat the oil

   Heat oil in a large skillet over medium-high heat.

4. 4

   Fry

   Drop heaping spoonfuls of the mixture into the hot oil, flattening slightly, and fry 3-4 minutes per side until deeply golden and crisp.

5. 5

   Drain

   Drain on paper towels.

6. 6

   Serve

   Serve hot with applesauce.

Variations

• •

  Some regions serve them with sour cream or a savory dip instead of applesauce.

• •

  Adding a bit of grated apple to the batter gives a subtle sweetness throughout.

• •

  A version with a pinch of nutmeg in the batter is common in some households.

Storage

Best eaten fresh and hot; refrigerate leftovers up to 2 days and reheat in a hot oven or skillet to help re-crisp rather than microwaving.

Frequently Asked Questions