Description
Learn how to make delicious Kartoffelpuffer, traditional German potato pancakes that are crispy on the outside and tender on the inside. This recipe is easy to follow and perfect for breakfast or as a side dish.
Ingredients
Units
Scale
Potato Mixture:
- 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
For Frying:
- Neutral-tasting oil
Instructions
- Prepare Potato Mixture: Thoroughly wring out the liquid in the grated potatoes. Combine potatoes, onion, eggs, flour, and salt in a bowl, mixing well to form a tacky mixture.
- Fry Kartoffelpuffer: Heat oil in a pan, spoon potato mixture into pancakes, flatten with a spoon, and fry until golden on both sides.
- Serve: Enjoy hot Kartoffelpuffer with applesauce, fruit compote, or savory toppings like herbed yogurt or creme fraiche.
Notes
- You can keep the cooked Kartoffelpuffer warm in a low oven while preparing the rest.
- Experiment with adding herbs or spices to the potato mixture for extra flavor.
Nutrition
- Serving Size: 1 Kartoffelpuffer
- Calories: 119 kcal
- Sugar: 1g
- Sodium: 323mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 46mg
