Kartoffelpuffer or German Grated Potato Pancakes are shallow-fried pancakes of grated potatoes, flour and egg, often flavored with mustard, grated garlic or onion and seasoning. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as applesauce or sugar), or they may be served plain.
A regular snack at Christmas markets across Germany, Kartoffelpuffer are crisp and delicious potato pancakes served with a spoonful of tart applesauce. These make a perfect snack with a glass of cold beer, or try them with a warming glühwein, just as they would in Germany.
Kartoffelpuffer - German Grated Potato Pancakes Recipe
Makes about 20 Kartoffelpuffer, serving around 6 as a snack
INGREDIENTS:
1kg floury potatoes (Russet or Yukon Gold potatoes)
1 large onion
3 tablespoons plain flour
2 eggs
1–2 teaspoons horseradish sauce or mustard (optional)
vegetable oil, for frying
salt and freshly ground black pepper
For the APPLE SAUCE
2 Bramley apples
1 tablespoon granulated sugar, or to taste
COOKING DIRECTIONS:
1) For the applesauce, peel, core and chop the apples, dropping them into a saucepan as you go. Add 2 tablespoons of water and set over a medium heat, covering with a lid. Allow to cook until soft, about 5–8 minutes, mashing them with a spoon from time to time to help them along. Season to taste with a little sugar, bearing in mind that the sauce is supposed to be quite tart, and spoon into a bowl to cool a little. The sauce can be served warm or made in advance and served cold.
2) For the Kartoffelpuffer. Peel potatoes and keep in cold water until ready for use. Potato pancakes must be made just before they are to be eaten; they cannot be grated in advance as they will blacken very quickly. Grate them into a bowl.
3) Grate in the onion and add the flour and eggs, stirring well to mix. Season generously with salt and pepper and stir in the horseradish or mustard, if using. Set aside.
4) Add 2–3 tablespoons of vegetable oil or coconut oil to a large frying pan and set over a high heat. Once the oil is hot, dollop a few tablespoons of the potato mixture into the pan, flattening them out until around 1cm thick, and allow to fry for 2–3 minutes until crisp and golden.
5) Flip over with a palette knife and fry on the other side.
6) Remove to a plate lined with kitchen paper and keep warm in a low oven (around 110°C/90°C Fan/Gas Mark 1/4) while you make the rest.
7) Serve hot with a dollop of applesauce on top.
German Grated Potato Pancakes Recipe Variations
1) Potato pancakes are often made without onion. At other times apple is added for flavor, an unusual and delicious touch. Grate 1 large peeled apple into potato mixture, with or without onion, and proceed.
2) Add 2 tablespoons minced parsley to drained potato mixture.
3) Instead of making small pancakes, German housemakers often make a huge pan-size cake and serve one to a portion, usually as a luncheon or supper dessert-entree, after a first course of soup, a vegetable casserole or a sausage platter. If a 10? skillet is used, this mixture will give 4 or 5 large thin pancakes. Usually onion is omitted and so is pepper. The finished pancake is sprinkled with granulated sugar or, sometimes, cinnamon.
4) A somewhat simplified version can be made by baking pancakes, all at once, in the oven, a dish known as Kartoffelkuchen (Potato Cake). Prepare potatoes with or without onion and/or apple. Put 3 or 4 tablespoons vegetable shortening or lard in an 8?-square cake pan and place on moderate heat until fat is quite hot. Turn mixture into pan and pour a little more melted fat over the top. Bake in a 425° oven about 45 minutes, or until potato mixture is very brown and crisp on top. Turn onto serving platter and cut into squares. This method is a little easier to handle when you have guests, as it saves you from having to fry individual pancakes just before dinner is served.
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Can you freeze kartoffelpuffer (German Grated Potato Pancakes)?
To freeze kartoffelpuffer, be sure they are completely cool; place them in a single layer on a baking sheet, and cover with plastic wrap. Once frozen, the Kartoffelpuffer may be transferred to a heavy-duty plastic freezer bag. Similarly, Kartoffelpuffer should be refrigerated in a single layer. Learn how to…
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How do you reheat Kartoffelpuffer - German Grated Potato Pancakes?
Before serving, preheat the oven to 450 degrees F. If your Kartoffelpuffer are frozen, remove them from the freezer about 15 minutes before heating so that they partially thaw. Bake the refrigerated or partly frozen Kartoffelpuffer on an ungreased cookie sheet for about 5 minutes or until they are hot.
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References:
Jean Anderson and Hedy Wurz. 1993. The New German Cookbook: More Than 230 Contemporary and Traditional Recipes, 1st edition. HarperCollins. ISBN-13: 978-0060162023
Linn Schmidt and Birgit Hamm. 2012. Grandma's German Cookbook. DK.
ISBN-13: 978-0756694326
Mimi Sheraton. 1965. The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House. ISBN-10: 0394401387
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