Potato Pancakes (Kartoffelpuffer)

Potato Pancakes (Kartoffelpuffer)

My blogging buddy, Cecilia, from the Kitchengarden blog has asked me to share a story from my family farm in Germany, as well as a recipe for German potato pancakes. I have to make a confession though: I have never made potato pancakes before. Oh, I have eaten them a hundred times—at my mother’s, at friends’ houses, and at those little outdoor stands in Germany that you find in every town or carnival. The problem is, I can't stop eating them once I start. These crunchy, crispy pancakes are downright addictive. My favorites are the ones that my mom used to make with her homemade applesauce. She would feed crowds with them. I would ask her for the recipe, and she would say, “Well you grate the potatoes, put onions in them if you have them, and add some flour, eggs, and salt and pepper.” "How much mom?” I would ask. “Well, until it looks right,” she would say. 
My mom seldom used measurements to cook. Some of my German friends use potato starch as a thickener and some use flour. Some drain the potatoes and use the leftover potato starch at the bottom of the bowl. Like I said before, I like to eat them with applesauce but have also eaten them with sauce made from quark (a German fresh cheese made from buttermilk), lox and creme fraîche or as a side with different dishes. I use Yukon potatoes, because they remind me of potatoes that are grown in Germany.

What else is happening in my kitchen?  Blood oranges are in season at our farmer's market right now and I love  my homemade orange marmalade. The other day, I made a double batch and used half the sugar that my recipe calls for. The consistency of it was much softer, especially the orange peel, and it has a tart, almost bitter flavor. I like both versions and plan on making a third batch experimenting with the amount of sugar.

These potato pancakes make a tasty treat for any meal. ​

Grating the potatoes and onions

Draining the potato onion mixture

The mixture

Frying the potato cakes

Print Recipe

Ingredients

Makes about 12 pancakes 

2 lbs. potatoes ( I used Yukon potatoes)
1 white onion 
2 eggs
3 TBS flour 
2 tsp. salt
¼ cup canola oil

Directions

Peel the potatoes and onions. Grate the potatoes and onion using a box grater. 
Let the mixture drain through a sieve.
Transfer the mixture to a bowl and add the rest of the ingredients. 
Mix everything well. The potato mixture can be drained again if it has too much liquid.
Heat  2TBS oil per batch on medium high. 
Reduce the heat to medium low and spread 1/3 cup of the mixture in a circle in the pan, pressing down.
Fry for about 2-3 minutes per side until golden-brown and crispy around the edges. 
Drain the pancakes on paper towels and keep them warm in the oven. They are best when served immediately. 

Guten Apetit !
© Sunnycovechef
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