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.

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

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

Published by jolynnpowers

I'm a mother, wife, artist, writer, community developer in the Appalachian Mountains of West Virginia. Originally from the mountains of Boulder, Colorado. I have spent the last 33 in West Virginia working and playing in the Mountains and working to make my community better. View more posts

19 thoughts on “Kartoffelpuffer/ German Style Potato Pancakes”

Looks good!

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I love potato pancakes – nuff said. Thanks for sharing your recipe.

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My mother loves these, but has never made them. She usually turns to me to make any recipe more complicated than boiling water. I know she has ordered these at restaurants and truly enjoyed them, but I can’t remember for what meal she ordered them. Is this more of a side dish for lunch or dinner or can it be served for breakfast? Any guidance would be greatly appreciated. I thought I’d give your recipe a shot on Easter. I just need to know whether to have a breakfast or lunch now.

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jolynnpowers says:

April 14, 2014 at 7:40 pm

I think traditionally they were served as a midday meal served with apple sauce.But my family likes them as a side dish and I love them for breakfast.So I think you can do what ever you please with them many families have them for the holidays.. Easter dinner being one of them. just remember a little goes a long way.

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Good Morning Jolynn! They look delicious!! They certainly look like my Grandma’s. Especially your last picture, the potato pancake, top of the three.. 🙂 Thank you so much. I know she used an egg and that the mixture did get thinner from the water in the potatoes. We will be giving them a try this weekend and I will let you know. I think they are going to be very close if not just like hers. Thank you, thank you!

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