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german potato pancakes (kartofflepuffer)

(2 ratings)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

My German mom used to make these when I was a kid. I occasionally make them myself. There was never an exact recipe, so adjust according to taste. Usually you would use one potato per person. The trick is to flatten the pancakes when you add the mixture to the pan. When I get potato pancakes in a restaurant, they're often too thick - may as well order hash browns at Mickey D's! You don't have to use cast iron. Also, I use crisco as my fat.

(2 ratings)
yield 3 -4
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For german potato pancakes (kartofflepuffer)

  • 3
    baking potatoes (e.g. russet)
  • 1
    egg, slightly beaten
  • 1/2 md
    onion, grated
  • 1/4 c
    flour
  • 1/2 - 1 tsp
    salt, to taste
  • 1/2 tsp
    dry parsley flakes, optional
  • oil or other fat for frying

How To Make german potato pancakes (kartofflepuffer)

  • 1
    Grate the potatoes. Put in a colander or large sieve over a bowl and let excess liquid drip out.
  • 2
    Heat oven to 200ºF. Mix together drained potatoes, onion, salt and parsley. Stir in flour.
  • 3
    Heat fat in large cast iron pan until drop of water sizzles. Add a scoop (about 1/4 cup) potato mixture for each pancake, flatten each one with spatula. When browned, carefully flip over to brown other side. (I make 2 or 3 per batch- depends on what size pan you use.)
  • 4
    As pancakes are done, place on paper-towel lined plate and put in oven to keep warm. You will have to add fat to the pan for each batch.
  • 5
    Purists serve with applesauce. Sour cream is an acceptable garnish, too!
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