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Authentic Kartoffelpuffer Recipe Germany, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Kartoffelpuffer are German potato pancakes that are very similar to American hash browns, Jewish latkes, and Swiss rösti. Typically, they are made with potatoes, onions, eggs, flour, salt, and pepper and are traditionally fried in lard or clarified butter. Variations are many and are usually a modification of the basic recipe in the sense that the base is the same and various spices and ingredients are added. Kartoffelpuffer can be found in restaurants, are often prepared at home, or sold as street food, usually at local markets, Christmas markets, and during Karneval, a festival taking place 52 days before Easter that ends before Ash Wednesday.
Serve With
Cooking tips
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potatoes
There is no strict rule as to what kind of potatoes are best for this dish. Some recommend more starchy varieties, likely because they are more binding, while others suggest waxy potatoes because the end result are kartoffelpuffer pancakes with a bit more bite and chewy, gooey insides. -
method
The potatoes should be grated very finely, then as much liquid as possible should be extracted from the potatoes. To extract the liquid, the grated potatoes should be placed on a clean dish towel or a cheesecloth which should then be twisted to squeeze out as much liquid as possible. Only after that should the potatoes be mixed with other ingredients. -
egg-free version
Most kartoffelpuffer recipes call for eggs which act as a binding agent. However, if you want to omit the eggs for whatever reason, you can use starch that’s left in the liquid you’ve squeezed out of the potatoes. So, let the starch settle on the bottom of a dish — this should take about 10 minutes — then carefully dispose of the water that’s sitting on top of the starch. Now, you can mix the starch,... Read more -
frying
Kartoffelpuffer should be fried in butter or a mixture of butter and oil mostly because of flavor reasons. However, most recipes call for vegetable oil, either sunflower or rapeseed oil. -
variations
By default, kartoffelpuffer should be crispy, but if you’d like to amp up the crispiness, replace some of the flour with either breadcrumbs or oat flakes. For more flavor, you can add finely grated garlic or different herbs and spices, most notably nutmeg. But variations do not stop here — different recipes call for different ingredients. The basic recipe is usually enriched by adding ingredients ... Read more -
serving
Traditionally, in Germany, kartoffelpuffer is served sprinkled with granulated sugar and cinnamon, with a side of applesauce, which cuts through the oiliness of the pancake. Another traditional way of serving them is with sauerkraut and a green salad. Today, it will more often be served with sour cream or as a side to the main dish, whether meats, sausages, or stews.
Kartoffelpuffer
PREP 45min
COOK 30min
READY IN 1h 15min
This is the traditional way of making kartoffepuffer pancakes. If you'd like to make them more crispy, add the oatmeal flakes.
Ingredients
700g (24.7 oz) waxy potatoes
2 small onions
2 eggs
5 tbsp flour
1 1/2 tsp salt
pepper, to taste
sunflower oil, for frying
OPTIONAL
3-4 tbsp oatmeal flakes
Preparation
Step 1/9
Clean and peel the potatoes and the onions.
Step 2/9
Grate finely the potatoes and the onions.
Step 3/9
Place the potatoes and the onions on a large cloth, wrap them and squeeze out as much liquid as possible. Reserve the potato water.
Step 4/9
Add the potato and the onion to a large bowl, then add the flour, the eggs, and the salt and pepper. Mix until combined.
Step 5/9
Pour a generous amount of sunflower oil into the pan, then heat it over medium-high heat.
Step 6/9
Shape the pancakes with the help of a spoon.
Step 7/9
Cook pancakes until golden on both sides.
Step 8/9
Place on paper towel lined plates to drain.
Step 9/9
Serve warm with applesauce.
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