Authentic German Kartoffelpuffer Recipe

Ingredients

4 large potatoes
1 large onion
2 eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons vegetable oil
Applesauce, for serving (optional)
Sour cream, for serving (optional)

Steps and instructions

Peel the potatoes and onion.
Grate the potatoes and onion into a large bowl.
Drain off any excess liquid from the grated potatoes and onion.
Add the eggs, flour, salt, and pepper to the bowl. Mix well.
Heat the vegetable oil in a large skillet over medium-high heat.
Scoop about 1/4 cup of the potato mixture for each Kartoffelpuffer into the skillet.
Flatten each scoop with the back of a spatula.
Cook for 3-4 minutes on each side, or until golden brown.
Drain the Kartoffelpuffers on a paper towel-lined plate.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve the Kartoffelpuffers warm with applesauce or sour cream, if desired.

Tools for making

Grater - To grate the potatoes and onion.
Large bowl - To mix the grated potatoes and other ingredients.
Skillet - To cook the Kartoffelpuffer.
Spatula - To flatten and flip the Kartoffelpuffer while cooking.
Paper towels - To drain the cooked Kartoffelpuffer.

Recipe variations

Add grated cheese (such as cheddar or Swiss) to the potato mixture for extra flavor.
Replace the all-purpose flour with gluten-free flour for a gluten-free version.
Add chopped herbs (such as parsley or chives) to the potato mixture for added freshness.
Include finely chopped bacon or ham for a meaty twist.
Try using sweet potatoes instead of regular potatoes for a sweeter variation.
Experiment with different spices and seasonings, such as paprika, garlic powder, or cayenne pepper, to customize the flavor.
Make a vegetarian version by omitting the eggs and using a vegan egg substitute.
For a healthier option, bake the Kartoffelpuffers in the oven instead of frying them.
Serve the Kartoffelpuffers with different toppings, such as salsa, guacamole, or tzatziki sauce, for a unique twist.
Add grated zucchini or carrots to the potato mixture for added vegetables.

Recipe overview

This recipe will guide you through the process of making traditional German Kartoffelpuffer, also known as potato pancakes. These delectable pancakes are made by combining grated potatoes and onions with a simple batter of eggs, flour, and seasonings, then frying them to golden perfection in a skillet. The result is a crispy, savory pancake with a tender interior that's perfect for a hearty breakfast or satisfying side dish. Serve your Kartoffelpuffer warm with a side of applesauce or sour cream for an authentic German experience. Whether you're a novice cook or a seasoned pro, this recipe is straightforward and easy to follow. Get ready to enjoy a taste of Germany right in your own kitchen!

Common questions

Can I use frozen hash browns instead of grating fresh potatoes? Yes, you can use frozen hash browns as a time-saving alternative. Just make sure to thaw them completely and squeeze out any excess moisture before using them in the recipe. Adjust the amount of flour if needed to bind the mixture properly.
Can I use a different type of flour? Yes, you can use alternative flours such as whole wheat flour or gluten-free flour if you prefer. Keep in mind that different flours may affect the texture slightly, so adjust the amount if necessary to achieve the desired consistency.
Can I bake instead of frying the Kartoffelpuffers? While traditionally Kartoffelpuffers are fried, you can bake them in the oven for a healthier option. Preheat the oven to 425°F (220°C), place the flattened potato mixture on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until they are crispy and golden.
How do I store leftovers? If you have any leftovers, allow them to cool completely and then refrigerate them in an airtight container for up to 3 days. To reheat, simply place them in a preheated oven or toaster oven until heated through and crispy again.
Can I freeze Kartoffelpuffers? Yes, you can freeze Kartoffelpuffers for later use. After cooking and cooling them, place them in a single layer on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe container or bag and store in the freezer for up to 3 months. To reheat, bake them in a preheated oven until heated through and crispy.

Serving dishes and utensils

Grater - Used to grate the potatoes and onion.
Large bowl - Used for mixing the grated potatoes and other ingredients.
Skillet - Used for frying the Kartoffelpuffers.
Spatula - Used to flatten the potato mixture in the skillet.
Paper towels - Used to drain the cooked Kartoffelpuffers.
Plate - Used to hold the drained Kartoffelpuffers.
Applesauce (optional) - Can be served with the Kartoffelpuffers.
Sour cream (optional) - Can be served with the Kartoffelpuffers.

Origin stories

Kartoffelpuffer, known to many as German potato pancakes, have a humble yet significant origin. They became particularly popular during hard times, especially in war periods, when food was scarce due to rationing. Potatoes were a staple that most could grow in their own gardens, making them a reliable resource. This simple yet heartwarming dish provided sustenance and comfort, and was a testament to the resilience and inventiveness of the German people in the face of adversity. Today, Kartoffelpuffer are not only a reminder of history, but they continue to be a beloved dish, particularly during Christmas markets where they're often enjoyed with applesauce or smoked salmon and horseradish cream.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.