These German-style potato pancakes, known as Kartoffelpuffer, offer a delightful mix of textures with crisp, fried edges and a soft, fluffy interior. By combining grated raw potatoes with a boiled and mashed potato, you achieve a structure that holds together beautifully while remaining tender inside. The addition of lemon juice prevents browning and adds a subtle brightness that cuts through the richness of the fried batter. They are incredibly versatile: serve them sweet with a dollop of warm applesauce and a dusting of powdered sugar for breakfast, or keep them savory with a side of applesauce or yogurt for a hearty lunch. Simple, comforting, and deeply satisfying, these pancakes are a weekend morning staple that brings a taste of traditional German home cooking to your table.
Potato Pancakes German Style
Description
These German-style potato pancakes, known as Kartoffelpuffer, offer a delightful mix of textures with crisp, fried edges and a soft, fluffy interior. By combining grated raw potatoes with a boiled and mashed potato, you achieve a structure that holds together beautifully while remaining tender inside. The addition of lemon juice prevents browning and adds a subtle brightness that cuts through the richness of the fried batter. They are incredibly versatile: serve them sweet with a dollop of warm applesauce and a dusting of powdered sugar for breakfast, or keep them savory with a side of applesauce or yogurt for a hearty lunch. Simple, comforting, and deeply satisfying, these pancakes are a weekend morning staple that brings a taste of traditional German home cooking to your table.Ingredients
Directions
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Peel and grate the raw potatoes using a medium grater.
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Immediately place the grated raw potatoes into a bowl of cold water mixed with lemon juice to prevent browning.
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Transfer the potato mixture to a fine-mesh strainer or cheesecloth and drain thoroughly, pressing out as much liquid as possible.
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In a mixing bowl, combine the drained raw potatoes, the boiled mashed potato, beaten egg, milk, and salt.
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Mix well until a consistent batter forms.
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Heat about 3 tablespoons of vegetable oil in a large frying pan over medium-high heat.
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Drop spoonfuls of the batter into the hot oil, forming 3 to 4 small pancakes at a time.
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Fry until the bottoms are golden brown and firm, then loosen edges with a spatula.
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Flip the pancakes and cook the other side until golden brown.
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Remove pancakes from the pan and drain on paper towels. Keep warm while cooking the remaining batter.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 397.9kcal
- % Daily Value *
- Total Fat 28.0g44%
- Saturated Fat 4.6g23%
- Cholesterol 93.4mg32%
- Sodium 2482.0mg104%
- Total Carbohydrate 30.5g11%
- Dietary Fiber 3.9g16%
- Sugars 2.1g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve immediately, sprinkled with sugar if serving with applesauce, or salt if serving with meat.
