German Potato Pancake Recipe
This German Potato Pancake Recipe, aka 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 ... the following recipe developed. Best of all, no more scraped knuckles using a blender! No blender? Check Mutti's recipe below.
Mutti's original pancakes have 'shreds' of potatoes. To duplicate this with the blender, do not take potato pancake batter to a 'smoothie' consistency.
1. My German Potato Pancake Recipe
- 4 or 5 potatoes, (unpeeled, washed)
- 1 egg
- about ¼ cup chopped onion
- ½ tsp salt
- about 2 Tbsp flour
- butter or oil
- Cut up potatoes (about 4 cups) and put in blender.
- Add egg, onion, salt, and flour.
- Blend, stopping frequently to scrape down sides.
- Heat enough butter, oil, or mixture of butter and oil to coat bottom of fry pan. Keep on high heat.
- Drop spoonfuls of batter into pan, pressing down lightly with back of spoon to flatten pancake.
- Fry until brown (about 3-4 minutes), flip over, and continue frying until cooked through and crispy brown.(about 3-4 minutes).
- Remove and keep warm in oven. Continue frying till all batter is used, adding more butter (or oil) as needed.
- Serve with applesauce, sprinkle with sugar, or serve plain.
2. Mutti's Original Potato Pancakes
The same ingredients as above ... with the following differences in preparation.
- Peel the potatoes.
- Grate the potatoes and the onion using a box grater or the large hole grating attachment of your food processor.
- Squeeze out the liquid from the grated mixture.
- Mix in the remaining ingredients and continue as above.
Please use butter.
Oil will work, but you can't beat the butter flavor!
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!
Helpful Hints on making these ...
- The quantities for this recipe 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.
- 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!
- Mutti's 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!
Did you know that during Hanukkah, the Jews have a potato latke recipe that is very similar to the German potato pancake recipe. Theirs, however, are fried in oil because the oil is in keeping with the story of the flame that miraculously stayed lit.
More Potato Recipes ...
More German recipes ...
Take a look at Oma's eCookbooks ...
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