Kartoffelpuffers: Germany Potato Pancakes

Kartoffelpuffer topped with smoked salmon, sour cream and dill

A recent house guest at the farm came prepared to cook breakfast. I never argue with such a grand offer as that. My friend had grown up in Germany and wanted to treat us to one of his favorite dishes. The name of the dish is a bit of a tongue twister: Kartoffelpuffer. I stumbled around with that one for awhile. It’s kar-tof-fel-puf-fer. The classic Bavarian pancake is easily made with just grated potatoes, onions, flour, egg, and seasonings formed into a patty. If you can’t get your tongue around this one, just call it a Germany Pancake.

Kartoffelpuffers: Easier to Make Than to Say

My German “chef” smashed the Kartoffelpuffers in the skillet and sauteed them until they were golden and crispy. If the patty is left thick, the insides will be softer. It’s a matter of personal preference.

Sauteed apples go well with Germany Pancakes

I remember my father (of German descent) making potato pancakes, but he always used left-over mashed potatoes. My friend used fresh grated potatoes. Just remember when cooking to use a reasonable amount of oil to prevent the cakes from getting burnt patches in some places and being uncooked in others.

As we lined up with our plates in hand, my guest cook topped each golden Kartoffelpuffer with slices of salmon and sour cream sprinkled with dill. Wow! This is a breakfast I could get used to having more often.

The dish is sometimes served with applesauce. I like it with this recipe for Sauteed Apples. While the home cooked variety of these pancakes is preferred, frozen packages are available in the freezer case at Global Foods for a quick breakfast treat.

But like orange juice, or beer, Germany pancakes are “not just for breakfast anymore.” If you include bratwurst, you’ll have a mighty fine lunch or dinner.

Kartoffelpuffers

Ingredients:

3 large russet potatoes (about 2 ¹⁄₂ lb.)
1 medium yellow onion
¹⁄₃ cup flour
3 eggs
Kosher salt, to taste
Ground pepper, to taste
Canola oil, for frying
Applesauce, for serving

Directions:

Peel potatoes and onion, and medium grate using a box grater. Place in a strainer set over a bowl and let drain, squeezing mixture until dry; transfer to another bowl. Slowly pour off the water from squeezing the potatoes reserving the milky starch at the bottom of the bowl. Pour milky starch on top of the drained potato mixture. Add flour and eggs, and season with salt and pepper; mix until evenly combined.

Heat ¹⁄₄ cup oil in an 8″ skillet over medium heat. Working in batches, measure out ¹⁄₂ cup potato mixture, and use your hands to flatten it into a 4-5″ pancake. Add to skillet, and fry, flipping once, until golden brown and cooked through, about 8 minutes. Transfer to a paper towels and repeat with more oil, as needed, and remaining potato mixture. Serve pancakes with applesauce on the side.