Kartoffelpuffer – Potato Pancakes Recipe

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Kartoffelpuffer - Potato Pancakes Recipe

German Kartoffelpuffer (Potato Pancakes) are a real treat. They are so yummy that you would think that making them is a culinary science. Guess what, it is not. I like it simple, so simple that anyone could make them. My version involves a food processor. If you do not have one, you can still make them by using a grater.

Recipe ingredients:

2 good size potatoes
1/4 – 1/2 onions, preferably red
1 egg
1 tablespoon flour (Ground Garbanzo Bean Flour works well for a gluten free version)
A pinch of salt
Pepper

Kartoffelpuffer - Potato Pancakes Recipe

Recipe instruction:

Peel potatoes and onions

Put everything in to a food processor and chop until it’s fine. I like it to be a puree, if you like small pieces just stop earlier. You can strain the batter.

Kartoffelpuffer - Potato Pancakes Recipe

Fry immediately!

Grease the pan with oil (I like to use coconut oil)

Make 3-4 little pancakes per pan, cook over medium heat until golden brown on each side.

Serve with apple sauce or butter. Or just with some salad.

Enjoy!

Kartoffelpuffer - Potato Pancakes Recipe

5.0 from 5 reviews
Kartoffelpuffer - Potato Pancakes Recipe
 
German Kartoffelpuffer (Potato Pancakes) are a real treat. They are so yummy! My version involves a food processor. If you do not have one, you can still make them by using a grater.
Author:
Serves: 2
Ingredients
  • 2 good size potatoes
  • ¼-1/2 onions, preferably red
  • 1 egg
  • 1 tablespoon flour (Garbanzo bean flour works well for a gluten free version)
  • A pinch of salt
  • Pepper
Instructions
  1. Peel potatoes and onions
  2. Put everything in to a food processor and chop until it’s fine. I like it to be a puree, if you like small pieces just stop earlier. You can strain the batter.
  3. Fry immediately!
  4. Grease the pan with oil (I like to use coconut oil)
  5. Make 3-4 little pancakes per pan, cook over medium heat until golden brown on each side.
  6. Serve with apple sauce or butter. Or just with some salad.

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Comments

    • says

      Why not, I am sure you could replace the potatoes with whatever you want. Except that potatoes are starchy and so the pancakes hold together. Try it, but you might need a bit of starch added. Let me know how it goes.

  1. Mrs. T @ A Separate Path says

    I don’t have a food processor, so I have to grate my potatoes, but I like the smooth texture of yours! I must make these soon!

  2. Rhonda @Wine-y-Wife says

    Did you use russet potatoes? Does the kind of potato matter? I get confused (and often have to re-look up) on which potatoes are best for baking and which are best for boiling and then when we throw something like this in the mix it’s like “crap. which ones should I use again or does it even matter?”

    These look amazingly delicious! I can’t wait to try them out.

    • says

      No, I used the Noland potatoes we grow. I do not think it matters. I did notice though, that the batter was more watery with the fresh harvested potatoes, than it is with old ones. But I did not strain it anyways, I could. So do not worry, use whatever you have and enjoy!

  3. says

    This looks yummy, Anna! Very similar to what my mom used to make – (lots of German dishes growing up). I have never heard of garbanzo bean flour! I will try this since I have to eat gluten free :) Thanks for the recipe! ~ Renee

    • says

      Garbanzo Beans flour is flour made from the beans, Bobs Red Mill carries it. You can just click on the link in the recipe ;). It is a great gluten free thickener.

  4. Christina @ Juggling Real Food and Real Life says

    I love this recipe. Any excuse to get out my food processor and I’m happy. My youngest has texture issues so I bet he would like the smoothness of this recipe. I’m going to put this on my mealplan for next week.

  5. says

    Hi Anna, My husband and I enjoy many of the German recipes handed down through generations. We like to eat our potato pancakes for breakfast. Since you add onions to your recipe, do you start the day with onion breath? (just kidding) Or is this a side dish for dinner?

  6. says

    I have always used a grater to shred the potatoes for pancakes. I like your way so much more. I’m stopping by from the Let’s Get Real Friday link party. That’s so much for linking up and sharing this with us. I hope you’ll join us every Friday

  7. says

    These look amazing! I don’t have a food processor either like in some of the comments but will try this out with a blender and hopefully it works just as well! :)

  8. says

    are you german?

    that look like the real thing and actually delicious!

    when I still lived in germany my mom used to make them…but i never learned how, so when I wanted some after moving to the states I just made up my own recipe…which was a fail…

    i’m looking forward to trying these and hopefully having success this time!

    • says

      Hi Jess, we lived in Germany for almost two decades, so I picked up lots of yummy recipes. Hope this works for you and is as yummy as you remember. It sure is easy to make. Let me know how you like them.

  9. Linda says

    I have never thought to do this in my food processor , so much easier. Simple recipe, sometimes we just need something simple. I left the skins on, as my potatoes are homegrown , for added nutrition.

  10. Rachel says

    My mom introduced us to these in the Weinachtsmarkt in Mainz and we loved them. She tried to make some once shortly after we returned to the States, but they were not at all the same. My memories are now 16.5 years old, but I just now made these (without the egg because I forgot it) and the result was much more like what I remember! I think food processing instead of grating is the key! I left the potato skins on because they were homegrown. I used yukon golds, but I noticed most of the recipes calling for a mealy potato like a russet or other baking potato.

    • says

      So glad they were more like you remember. Add the egg, and they will be even better. I usually use the Norland potato, not sure though if the potato variety would make such a big difference.

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