🥔 Kartoffelpuffer (potato pancakes)
Kartoffelpuffer are German potato pancakes made from grated raw potato and onion bound with egg and a little flour, then pan-fried until crisp and golden at the edges. They are crunchy outside and soft inside, and are served with applesauce, sour cream, or both. They are a favourite at Christmas markets and fairs as well as at home.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg floury potatoes
- 1 onion
- 2 eggs
- 3 tbsp flour
- Salt, a pinch of nutmeg
- 4 tbsp oil for frying
- Applesauce and sour cream to serve
Method
- Grate the potatoes and onion, then squeeze out as much liquid as possible in a cloth.
- Mix with the eggs, flour, salt and nutmeg.
- Heat the oil in a frying pan, add spoonfuls of the mixture and flatten them.
- Fry for 3–4 minutes per side until golden and crisp; drain on paper.
- Serve hot with applesauce and sour cream.
How to make it lighter
- Use a non-stick pan and 1 tbsp oil per batch; 1 tbsp oil is about 120 kcal.
- Choose unsweetened applesauce and a small spoon of sour cream.
- Make them thin and fewer in number, and add a green salad on the side.
History
Potato pancakes became common in German-speaking lands after the potato spread as a staple crop in the 18th and 19th centuries. They go by many regional names, such as Reibekuchen in the Rhineland.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →