Kartoffelpuffer

Name: Kartoffelpuffer
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg Potatoes, starchy (Russet or similar), peeled; 1 medium Onion, finely grated; 2 Eggs; 3 tbsp All-purpose Flour, about 30 g; 1 tsp Salt, fine; 1/4 tsp Ground Black Pepper; 5 tbsp Clarified Butter, Butterschmalz or neutral oil; 450g Applesauce; 1 pinch of Ground Nutmeg, optional, traditional

Crisp, golden Kartoffelpuffer—classic German potato pancakes—are crunchy on the outside and tender inside, with a gentle warmth from nutmeg and pepper. Serve them hot with sweet applesauce for a nostalgic, comforting bite-perfect for breakfast, lunch, or as a cozy side.

Crisp, golden Kartoffelpuffer—classic German potato pancakes—are crunchy on the outside and tender inside, with a gentle warmth fr... Show more

Traditional German Recipe

Health Grade

B · Healthy

Rating

4.4

Time

45 min

Price

0,58 €

Calories

324 kcal

vegetarian

low calorie

easy

low fat

Method

Grate the potatoes

Peel the Potatoes, then grate them on the coarse side of a grater into a large bowl. Finely grate the Onion and add it right away. Gather the shreds in a clean kitchen towel and squeeze out as much liquid as you can; the drier the mixture, the crispier the pancakes will be.

Mix the batter

Return the squeezed potatoes and onion to the bowl, crack in the Eggs, and sprinkle over the All-purpose Flour, Salt, Ground Black Pepper, and a pinch of Ground Nutmeg if you want the traditional flavor. Stir just until everything is evenly combined and the mixture holds together when scooped.

Heat the pan

Set a large skillet over medium-high heat and add enough of the Clarified Butter to coat the bottom well. Let it get hot and shimmering before you start frying, and keep the rest nearby so you can refresh the pan between batches.

Fry the pancakes

Drop spoonfuls of the batter into the pan and flatten each one into a thin round with the back of the spoon. Fry in batches without crowding, until the bottoms are deep golden and crisp, about 3 minutes; flip and cook the second side for another 3 minutes until evenly browned and cooked through. Move each batch to a paper-towel-lined plate to drain briefly.