German Potato Pancakes (Kartóffelpuffer)

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Wer hat Hunger? (who’s hungry?)

It’s officially Fall, and nothing sounds better on a cool day than a nice warm, fluffy, and yummy potato pancake! Or… maybe that’s just me. 🤷🏻‍♀️ Oh well, today I’m sharing one version of German potato pancakes (yes there are multiple) that are loved in the Smith household. The kartóffelpuffer is traditionally served at Christmas time in Germany, but these are a family favorite that makes their way to our table, OFTEN.

My husband is part German and grew up in La Crosse, WI (which if you haven’t been yet, is nationally known for a HUGE German-style festival… Oktoberfest), so around this time of year, especially, I try to make some fun German style meals.

One of them is this super yummy Potato Pancakes recipe. I had to do some research for these, as I was not raised around a lot of German food (yes, even living in Wisconsin). Once I started making these a few years ago, I began adjusting and reworking them to work for my family, and how I cook. So although these are not 100% authentic they are my attempt at a true German kartóffelpuffer.

Before you get started!

I recommend prepping everything first.

• Have your oil next to the stove, cast iron pan on the burner, have a spatula ready to go (I usually use my fish spatula), and cheesecloth laying on the counter next to your food processor.
• You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.
• Small batches work better, but the longer you take the more likely your potatoes might start browning. So if you do small batches at a time, I recommend doing 3 batches, not 13.
• There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches.
• It’s not a problem, just stir it up with your spoon/scoop and keep on going.

Quick Side note: My food processor is a Cuisinart® CUSTOM 14™ 14 Cup Food Processor. I highly recommend it! This is the upgraded and larger version of the workhorse my parents originally gave to me when I first moved out back in 2005 (which by the way was their old one, from when I was a kid because they had upgraded). I was not paid to say any of this, I seriously just LOVE this food processor that much! It’s not as “pretty” as some of the other ones I’ve seen, but it does the job and does it well!

Let’s get started.

OK, now you need the cheesecloth. We are going to use it to wring out a lot of liquid. You can do this in batches or dump all of it into the cheesecloth at once, you will get more liquid out if you do it in batches, which will help prevent the issue of a lot of liquid suddenly appearing in your pancakes (images of that later).

Now, grab your cheesecloth filled with potatoes and onions, and twist it tightly, wringing out as much liquid as possible. This is easier in small batches (although, I have gotten impatient and done the entire thing in one huge wrap) See below). #NotSorry🙈

Next, add the flour and salt, and toss/fold/stir around the potatoes until completely and evenly coated in the flour.

BEFORE YOU GO ANY FURTHER…

Add a thin layer (about 2 Tablespoons) of oil, I use olive oil), but any neutral-tasting oil is fine, to a cast iron pan and let it heat on medium-high. As that is heating, let’s move back to the potato pancakes…

Beat the eggs in a separate bowl, then add them to the potato mixture.

Mix the mixture until everything is completely incorporated and mixed well.

Now comes the fun part, grab your tablespoon or cookie dough scoop and scoop up some batter. I like to use a 1.5 Tablespoon cookie dough scoop so I have fairly even amounts of “batter”, but use what you have; just remember, you could end up with more or fewer pancakes than what I did if you use something different.

One Last Note…

There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It looks like this as you go and as it sits:

It’s not a problem, just stir it up with your spoon/scoop and keep on going.

Place the batter into the cast iron pan and gently press it so it’s nice and even. I can usually fit about 3 in my pan, giving me enough room to flip.

Let them brown on one side (about 3-5 minutes) and then flip them.

Continue this process “oil, batter, and flip” you fry them done.

Viel Spaß (enjoy) and Share!

Serve them with your choice of sour cream, applesauce (which is the traditional choice), or my personal favorite, eggs. Check out my Oktoberfest Egg Benedict!!!

Did you try making these potato pancakes? Make sure to comment below, tag me on Instagram or Facebook #alwaysjennsmith or @alwaysjennsmith, and let me know what you thought! I love seeing friends and family come together over a special meal and fun food.

German Potato Pancakes (Kartóffelpuffer) Recipe

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• Total Time: 50 minutes
• Yield: 20 pancakes 1x

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Description

This recipe for German Potato Pancakes (Kartóffelpuffer) is perfect for more than just Christmas. Make it for breakfast, lunch, dinner or a snack! Viel Spaß (enjoy)!

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Ingredients

Units USM Scale 1x2x3x

The Pancakes

• 2.5 lbs starchy potatoes (grated (RAW, not cooked and/or frozen ones))
• 1/2 small yellow onion (very finely grated)
• 4 large eggs
• 1 cup all-purpose flour
• 2 tablespoon sea salt
• 1/4 cup neutral-tasting oil (more or less for "frying")

Optional Toppings

• 1 cup Applesauce
• 1 cup Sour Cream
• 1/4 cup chopped Green Onions/Scallions

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Instructions

1. Read the notes, Before Beginning.
2. Shred the potatoes and onions with a food processor (or by hand).
3. Wring out as much liquid as possible with a cheesecloth [See Notes].
4. Add the flour and salt; toss/fold/stir around the potatoes until completely and evenly coated in the flour.
5. Add a thin layer (about 2 Tablespoons) of neutral-tasting oil to a cast iron pan and let it heat on medium-high.
6. Beat the eggs in a separate bowl, then add them to the potato mixture.
7. Mix them until they are completely incorporated.
8. Scoop up about 1.5 Tablespoons of batter into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them.
9. Continue this process; oil, batter, and flip until all are done.

Notes

Check out the blog post for photo detail on the entire process.

Prep Ahead of time!
I recommend prepping everything first. Have your oil next to the stove, cast iron pan on the burner, have a spatula ready to go (I usually use my fish spatula), and cheesecloth laying on the counter next to your food processor. You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.

For Removing the Liquid From the potatoes
Small batches of wringing out the liquid work better for taking out liquid, however, it should be noted that the longer you take the more likely your potatoes might start browning. So if you do small batches, I recommend doing 2-3 batches (no more).
There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It’s not a problem, just stir it up with your spoon/scoop and keep on going.

Cooking Process – made easier…
I have found using a cookie scoop is amazing for getting a fairly even amount and it’s less messy.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish, Sides
• Cuisine: German, German-American

Nutrition

• Calories: 134
• Sugar: 2
• Sodium: 717
• Fat: 6
• Saturated Fat: 2
• Carbohydrates: 17
• Fiber: 1
• Protein: 3
• Cholesterol: 40

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©Photo, Prop Styling, and Food Styling by Jenn Smith

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