German Potato Pancakes - Kartoffelpuffer – a delicious recipe with starchy potatoes, egg, onion, flour, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel, wash, and grate potatoes using a hand grater or food processor with a shredding blade. Peel the onion, grate and add to the potatoes.
2
In a mixing bowl, whisk the egg, flour, salt and pepper. Fold in the potato mixture. Fry immediately. Preparing this step ahead of time is not recommended. Potatoes oxidize and salt will pull moisture out of your potatoes and onions, leaving you with brown and soggy pancakes.
3
In a large skillet, heat oil over medium heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
4
Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Best served hot or at room temperature topped with sour cream or apple sauce sprinkled with cinnamon.
398
kcal
Calories
33
g
Fat
21
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (ca. 1 1/2 lbs) starchy potatoes, like Idaho or Russet, 1 egg, 1 small onion, 1 tablespoon all-purpose flour, and more.
Yes, German Potato Pancakes - Kartoffelpuffer falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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