Daily Archives: April 14, 2014

Kartoffelpuffer/ German Style Potato Pancakes

My friend at  Under The Oaks and I had a nice web conversion about my Traditional Sauerkraut post. At the end of that post I made a serving suggestion about pork, sauerkraut and German potato pancakes. She responded that she had found memories of German potato pancakes but had not had them in years and would I share my recipe. Well Mural here is that recipe and  we serve it with apples sauce and/or sour cream. I usually serve them as a side dish but  many families eat them as a main course or for breakfast. I have used this recipe for so long that I actually do not remember where I got it from. I have it committed to memory  from working in restaurants and from my mother as a kid that I had to sit down and think out the measurements.


Kartofflepuffer/German Potato pancakes

For our family of two adults and one child, we usually only need 3 Med sized russet potatoes but when the kids are here I use about 5/6 potatoes and double everything.

3 washed and peeled and shredded potatoes

1 egg slightly beaten

1/2 of a med onion

1/4 cup of flour… if using more potatoes I increase this to 1/3 but no more

1 tablespoon veg oil

3/4 to 1 teaspoon salt

1/2 teaspoon dry parsley flakes

pepper to taste

oil or fat for frying

heat oven to 200 for keeping pancakes warm after frying and before serving.

This usually makes about 7 to 8  pancakes enough for three good servings. This means I get to have  a couple for breakfast the  next morning.


Potatoes onions and shredder

Potatoes onions and shredder


After shredding the potatoes into a bowl I add the onion, salt, parsley, pepper and oil, stir it up before adding the flour. The flour will make the potatoes sticky and the mixture is thick but not lumpy. I then add the egg that is slightly beaten. Now the mixture is creamy and as the potatoes sit it will become thinner as the potatoes weep out some the water that is in them.

all the ingredants of German potato pancakes resting as skillet heats

all the ingredients of German potato pancakes resting as skillet heats


Heat oven to 180/200 degrees, before cooking the pancakes. I use butter or Vegetable oil for cooking the pancakes add a little to skillet each time I add a new batch to the pan. Fry over Med heat and spread the pancakes out for a more crispy texture or let them sit thicker for a softer texture.

German Potato Pancakes frying to a golden brown

German Potato Pancakes frying to a golden brown

Remove the fried cakes to a paper towel lined plate and place in worm oven. These three potatoes made 10 thin cakes. I thought maybe something spicy would be good with the very mild taste of this potato pancakes. So this time I made BBQ boneless ribs, German potato pancakes and a nice salad. I also put apple sauce on the side.

I hope this helps you bring back to life the memories that you had eating at your grandmothers. It has been a pleasure sending this out to all of you and I hope to share more of our families favorite foods in the future. JoLynn

BB-Q boneless pork ribs, with German style potato pancakes

Categories: cooking, country cooking, German Potato Pancakes/ Kartofflepuffer, Potatoe | Tags: , , , , , | 19 Comments

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