Potato Pancakes (Kartoffelpuffer)

Potato pancakes are just delicious and satisfy my fast food craving. What more is there to say? This recipe is so delicious and really easy to make. I grew up with this and you was able to eat those at the Christmas market in Germany. Some may be surprised to add applesauce to this savory dish, but I tell you it is amazing and well German.

Applesauce is not a must with your potato pancake and can be enjoyed with sour cream or just the plain pancake

Potato Pancake Ingredients:

Potato: I recommend using firm cooking potatoes and really squish out the liquid when grating them, since you don’t want the batter to be runny.

Onion: I used yellow onions for this recipe, because it has a little more spice to it. You want your potato pancakes to taste of something after all.

Cornstarch: I used corn starch for this recipe to act as a binder for the pancake.

Salt: You can either use table salt or coarse sea salt. I used coarse sea salt, because it has more flavor in it. Potatoes inherently need more seasoning or else the dish can be quite tasteless.

Black Pepper: Just use fine ground black pepper or if you feel like more spice chunks, then by all means use coarse pepper.

Oil: Use a neutral oil like vegetable oil. Normally we fry these in clarified butter, but it is up to you. Pick an oil with a high smoking point. Using a a good oil will give your potato pancakes a chance to be crispier without burning the oil, which affects the taste of your pancake.

I recommend eating potato pancakes right from the pan since they won’t taste as crispy the next day. You can store them in the fridge for 3 days. The taste of your potato pancakes will be the same, but will loose it’s crunchiness.

Potato Pancakes (Kartoffelpuffer)

Print Recipe

This is a super quick recipe to make for dinner or even breakfast. The crunchiness from the potato and the onion of this pancake will satisfy the crunch and desire for something fried and savory.

• Author: Jessica
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 10 pancakes 1x
• Category: European
• Method: Pan
• Cuisine: German

Ingredients

Units MUS Scale 1x2x3x

• 500 g potatoes
• 1 medium white onion
• 3 tablespoon corn starch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg

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Instructions

1. Grate your potatoes on medium size grater and squeeze out the liquid. You don’t want to grate them too fine or else there will be no texture to it.
2. Grate your onion. Be aware you will cry or at least I did since the juices of the onion are so pungent with grating the onion.
3. Combine your potato, onion, seasoning and a whisked egg together.
4. Add your starch and pour 2-3 tablespoon of your mix into a hot pan with oil and flatten them to make the cook even for those pancakes. Cook for 8-10 minutes on medium heat.
5. Place on a rack or paper towel to absorb the excess oil.
6. Serve with some sour cream or like us Germans with some applesauce. 🙂

Notes

If it browns too quickly, then turn it lower since you need the center to cook as well.