This German Potato Pancake Recipe ("Kartoffelpuffer") originated in my kitchen after I had scraped my knuckles grating potatoes. Everyone loved the pancakes, but I had to find easier (and safer) potato pancake recipes. Out came the blender, and the following recipe developed.
Best of all, no more scraped knuckles using a blender! The quantities need not be exact and can be changed according to your tastes.
Onions are optional. Amount of flour is dependent on how 'juicy' the potatoes are. Add just enough until the consistency of the batter is not too runny. If the potatoes are too dry, you may need to add an extra egg so that the blender will mix properly.
The original pancakes have 'shreds' of potatoes. Try to duplicate this with the blender; do not take it to a 'smoothie' consistency. You may need to practice this a few times to decide at what point to stop blending. The practice is worth it, though. These pancakes taste that good!
The traditional German recipe calls for peeling the potatoes. Keeping the skin on, though, is healthier. Do whichever you like. I opt for keeping the skin on, especially if they are new potatoes -- not only healthier, but easier too!
In Germany, these pancakes are readily available at outdoor markets and festivals. One of the reasons is that it's easier and doesn't smell up the kitchen with the "frying smells". Never-the-less, fresh, made-at-home potato pancakes are a treat!
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"