German Potato Pancakes
(Kartoffelpuffer)
From: https://www.daringgourmet.com/traditional-kartoffelpuffer
-reibekuchen-german-potato-pancakes/
Kartoffelpuffer (German Potato Pancakes)
October 24, 2017 by Kimberly Killebrew · 188 Comments
Delightfully crispy and flavorful, these authentic German potato pancakes,
Kartoffelpuffer, are fun to make and even more delicious to eat!
potato pancakes recipe German Kartoffelpuffer reibekuchen authentic
traditional applesauce rosti
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A quintessential German treat beloved across every region of Germany,
Kartoffelpuffer (German potato pancakes) are not only a favorite dish to
serve at home but are also a popular street food found at local Volksfests
and holiday events like Fasching, Karneval and Christmas markets.
In particular these German potato pancakes bring back memories of going to
my Oma and Opa’s house. Throughout my childhood and through young
adulthood my Oma would regularly make these when we went over to their
house. My brother and I would play cards at kitchen table with my Opa while
my Oma stood over the stove with the crackling sounds and smells of frying
Kartoffelpuffer filling the air. Before long, plates of hot Kartoffelpuffer
were set out on the table and we helped ourselves to a sprinkle of powdered
sugar and generous heaps of applesauce. My Oma knew to make big batches of
these Kartoffelpuffer because my brother and I could rarely get enough of
them.
Depending on the region of Germany, Kartoffelpuffer are also known as
Reibekuchen, Reibeplätzchen, Reiberdatschi and Grumbeerpannekuche.
You may also be familiar with Swiss Rösti. But those are something
different. The key difference lies in the size of the grated potatoes:
Rösti are shredded whereas Kartoffelpuffer are finely grated. Also, with
Rösti the potatoes are sometimes grated raw but more often are parboiled
whole in their skins for a few minutes so that the center is still hard,
then peeled and grated once they’ve cooled down. Because the potatoes are
grated/shredded on the largest setting (in German, “grob geraspelt”) to
get large, long strands, parboiling them first prevents the outside of the
Rösti from burning before the potatoes are thoroughly cooked through.
Grated onions are usually added and sometimes bacon and cheese, depending on
the region. Rösti are also fried longer until they are light brown and
crunchy.
Kartoffelpuffer on the other hand are made from potatoes that are grated raw
and grated finely (allowing them to cook quickly and evenly). The shredded
potatoes are wrung out in a clean dish towel and then mixed with egg, finely
grated onion and flour and then fried to light golden. The end result is a
crispy exterior and soft interior.
Kartoffelpuffer can be served sweet or savory. Most commonly they’re
served with apple sauce or other fruit compote, and/or dusted with powdered
sugar, but are also served savory-style with a yogurt-herb sauce or with
meat as part of a meal.
In a word, they’re simply DELICIOUS!
potato pancakes recipe German Kartoffelpuffer reibekuchen authentic
traditional applesauce rosti
Kartoffelpuffer Recipe
Let’s get started!
Use a grater or food processor to finely grate the potatoes. You don’t
want thick strands. Either place the grated potatoes in a colander and
thoroughly squeeze the liquid out with your hands or place them in a clean
dish towel and wring it to squeeze out the liquid.
Place the drained grated potatoes in a bowl along with the grated onion,
eggs, flour and salt. Use your hands to knead the mixture together until
you have a thick, tacky mass. Don’t let this mixture sit for long before
frying it.
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Heat some oil in a non-stick pan over medium-high heat. Once hot, add 1/3
-1/2 cup (depending on size preference) of the potato mixture to the frying
pan and flatten it with the back of a spoon to form pancakes. Fry the
Kartoffelpuffer on both sides (about 3-5 minutes) until golden brown. Place
the fried potato pancakes on paper towels to briefly blot them and then
immediately serve them while hot.
Serve with applesauce, fruit compote, or powdered sugar or serve it savory
-style with some herbed yogurt, quark or creme fraiche or with meat and
gravy.
Guten appetit!
potato pancakes recipe German Kartoffelpuffer reibekuchen authentic
traditional applesauce rosti
© stockcreations | Dreamstime
For more authentic German recipes be sure to try our:
kartoffelpuffer recipe German potato pancakes authentic traditional
Potato Pancakes (German Kartoffelpuffer)
Kimberly Killebrew
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Called by different names in Germany's various regions, Kartoffelpuffer, or
potato pancakes, are easy to make and are absolutely delicious!
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4.88 from 74 votes
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine German
Servings 8 Kartoffelpuffer
Calories 119 kcal
| Ingredients
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| Qty. | Meas. | Descr.
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| 2-1/2 | Lbs | starchy potatoes, peeled and very finely grated
(RAW, not cooked)
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| 1 | sml | yellow onion, very finely grated
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| 2 | Lrg | Eggs
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| 1/4 | C | all-purpose flour (or more if needed)
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| 1 | tsp | sea salt
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| | | neutral-tasting oil for frying
|
Directions
- Thoroughly wring out the liquid in the grated potatoes by placing them
in a colander and squeezing them with your hands or by placing them in a
clean dish towel and wringing out the liquid.
- Place the drained grated potatoes in a medium-sized bowl with the grated
onion, eggs, flour and salt and use your hands to work it into a tacky
mixture. Add a little more flour if needed. Do no let the mixture sit for
long before using it, use it immediately.
- Heat a few tablespoons of oil in a non-stick pan over medium-high heat
and place 1/3 to 1/2 cup of the mixture (depending on size preference) in
the hot pan and flatten into pancakes with the back of a spoon. Fry on both
sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them
briefly on paper towels.
- Serve immediately while hot with applesauce, fruit compote or powdered
sugar. For a savory version serve with herbed yogurt, quark or creme
fraiche or with meat and gravy as part of a meal.