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Kartoffelpuffer - German Potato Pancakes

Introduction & method

These crunchy potato pancakes can be eaten with sour cream or apple sauce, or as a side dish with a main course like sauerbraten. They are very straightforward to make, and totally more-ish.

 Kartoffelpuffer - German Potato Pancakes Recipe

Prep the Veggies


Peel and grate the potatoes and onion. If you have a food processor with a grater attachment I encourage you to use that because doing it by hand is pretty tedious. Grab a handful of potatoes and squeeze out as much moisture as you possibly can. Put the dried potato and onion into a bowl and stir in the flour and salt. Lightly beat the egg and stir that in too.

Cook the Pancakes


Pour 3-4 tablespoons of oil into a frying pan. Heat it on medium and place a handful of the potato mixture in. using a spatula, press it down into a disc about the size of a hamburger. Let it cook for about 5 minutes on each side. You should have a nice golden-brown colour with some crispy browning on the edges. When cooked, remove them from the pan and pat dry on kitchen paper. Serve hot.

 



 
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Ingredients & Info



 500 grams potatoes
 1 small onion
 1 egg
 1 tbsp flour
 a pinch of salt

PLUS

Oil for frying


UNITS:
Metric
US Customary/Imperial

Makes 4 -6
Prep time: 10 minutes.
Cooking time: 10 minutes.
Total time: 20 minutes.