Best 11 Deutsch Kartoffelpuffer Recipes

GERMAN POTATO PANCAKES - KARTOFFELPUFFER

Steps:

• Peel and coarsely grate the potatoes*. Place in a colander or large sieve over appropriately sized bowl and let drain for 10-15 minutes. Press a couple of times to help the process along. (Alternatively, place the grated potatoes in a clean cheese cloth and squeeze out all the water.)
• Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and either discard the liquid and reserve the starch settled underneath it or discard everything.**
• Beat the eggs with the salt, pepper, nutmeg and if using the 1 tbsp of corn or potato starch, then add to the potatoes.
• Heat 1/4 cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon. (Do not overcrowd the pan).
• Fry until each side is golden and crispy, about 4 minutes per side, depending on how large the pancakes are.
• Drain the cooked potato pancakes over paper towels before serving. Serve while still hot with apple sauce or sour cream as a dip.

KARTOFFELPUFFER - POTATO PANCAKES RECIPE

Steps:

• Peel potatoes and onions
• Put everything into a food processor and chop until it's fine. I like it to be a puree if you like small pieces just stop earlier. You can strain the batter if it is too watery or just ad another tablespoon of flour.
• Fry immediately!
• Grease the pan with oil (I like to use coconut oil)
• Make 3-4 little pancakes per pan, cook over medium heat until golden brown on each side.
• Serve hot.

KARTOFFELPUFFER - GERMAN POTATO PANCAKES

Steps:

• (Note: Rather than grating the potato and onion by hand it can be easier to place them both in a food processor together. Results are not affected by them being combined and squeezed in the cheesecloth together.) Place the grated potatoes in a cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes back into the potato starch and add the grated onion. Add salt, pepper, nutmeg and egg and mix thoroughly. Heat oil in a frying pan. A non-stick pan with a little oil can be used if desired, however, best results are achieved using about 5mm of oil. Drop 1/2 cup amounts of the potato mixture into the hot oil and flatten out a little. Fry for 5 minutes each side, or until golden brown. Transfer to paper towels to drain and then serve hot with apple sauce and a sprinkle of cinnamon.

KARTOFFELPUFFER GERMAN POTATO PANCAKES

Steps:

• Grate the potatoes with a box grater and add shreds to a large bowl of cold water to prevent oxidation.
• In a separate bowl, combine flour, eggs, salt and pepper.
• Remove potato shreds from water one handful at a time and squeeze out excess liquid, then add to the bowl with the flour mixture. Repeat this process until all of the potato shreds have been removed from the soaking water and squeezed of excess liquid.
• Add grated onion to the bowl and mix all of the ingredients together to evenly coat.
• Set a skillet over medium heat on the stovetop and add enough oil to coat the bottom of the skillet. Add approximately 1/2 cup of the pancake mixture to the skillet (or whatever size you prefer) and press flat into a disk. Fry for 3 minutes, or until golden brown, flip and fry for an additional 3 minutes.
• Work in batches until all pancakes have been made, adding additional oil as needed. Keep potato pancakes warm in a 250 degree oven until ready to serve.

KARTOFFELPUFFER GERMAN POTATO PANCAKES

Steps:

• Place grated potatoes in a colander or clean dish towel and press or wring out the liquid with your hands.
• Add to a medium bowl with the onion, eggs, garlic, flour, and salt. Stir until well-combined. If the mixture is too wet, add flour by the teaspoonful and stir until the mixture is tacky.
• Add about 3-4 tablespoons canola oil to a large nonstick pan over medium-high heat. Once hot, add ⅓- ½ cup scoops of the potato mixture to the pan. Flatten them into pancakes with the back of a spoon. You will need to work in batches, making sure not to crowd the pan.
• Fry about 3-5 minutes on each side, until golden brown and crispy on the outside. Transfer to a paper towel-lined baking sheet.
• Serve immediately with your choice of toppings.

GERMAN POTATO PANCAKES - KARTOFFELPUFFER RECIPE

Steps:

• Wash and peel your potatoes. Shred them and collect in a bowl.
• Peel Onion and shred as well.
• Add salt, black pepper, flour and nutmeg to your shredded potato and onion.
• Mix in all the ingredients.
• Heat up a pan with the oil. Keep on medium to high heat.
• With clean hands, take some of the potato pancake mass and form to a firm ball. Then press on a surface to flatten a bit.
• When the oil is hot, place the pancakes into the pan.
• Fry the German potato pancakes on both sides golden.
• Take out from the pan into a serving dish. With a kitchen towel, tap excess oil away.
• Serve warm with cut fresh chives as a side dish or as a snack with a dip.

GERMAN POTATO PANCAKES

Steps:

• Finely grate the potatoes and onion into a strainer over a bowl and gently squeeze out the excess liquid as you go so that it drains into the bowl. Once you have finished, pour out the majority of the liquid from the bowl leaving just the thick white potato starch at the bottom.
• Add the egg to the potato starch and lightly whisk, then add the potato, onion, flour, a few grindings of salt and pepper and the nutmeg, if using. Mix well. (Note if you already lightly beat the egg you can just add it in with everything else.)
• Heat a thin layer of oil in a skillet/frying pan over a medium-high heat and add heaped spoonfuls of the mixture to the pan. Press down the spoonfuls with the back of a spatula/fish slice or spoon to make them relatively tightly held together and flat.
• Cook the pancakes for a few minutes each side until golden brown, adding more oil to the skillet/pan as needed to keep a thin layer. Once browned and crisp on both sides, remove and drain on kitchen paper before serving.
• If you are cooking all at once and not serving as you go, then cover while draining on paper and quickly re-heat in the pan once all are cooked and you are about to serve.

VEGAN GERMAN POTATO PANCAKES OR KARTOFFELPUFFER

Steps:

• Peel the potatoes and remove all the eyes with the tip of the vegetable peeler. Use a box grater or a shredder attachment of your processor to grate the potatoes.
• Transfer into a bowl or colander that is prepared with a clean dish towel laid into it. Take the edges of the towel and twist the top until it squeezes the potatoes and drains the excess liquid. Make sure to squeeze as hard as you can!
• Use the other side of your box grater to finely grate the onion. Alternatively, chop it or use a tablespoon of onion powder.
• Transfer the squeezed potatoes to a medium bowl and add onion, flour, salt and pepper.
• Prepare a large plate dusted with flour. Take a heaped tablespoon of the mixture and form a patty. It's a good idea to moisten your hands with water before doing that. Put it on a plate and repeat with the rest of the mixture (This recipe makes about 10 potato pancakes). Dust them with a bit of flour. and press with your fingers until it's flat.
• Heat a lug of oil in a large frying pan or skillet to medium heat. Use a spatula to transfer the pancakes to the pan and press them down to make them flat. Don't overcrowd the pan. I recommend cooking them in batches so they don't stick together. Use the spatula to form the edges. Cook them for up to 5 minutes per side, or until golden brown and crispy. To keep them hot before serving, put them in the warm oven (70 °C/160 °F), while you fry the next batch.
• Sprinkle with chives and serve immediately with Maille Dijon Originale Mustard, ketchup, vegan sour cream, apple sauce or your favorite dip. Enjoy!

DEUTSCH KARTOFFELPUFFER

Steps:

• 1. In a medium bowl, combine all ingredients. Form into pancake-size patties. Dip each patty in a little flour, covering both sides.
• 2. In a large skillet, heat 2 tablespoons oil or butter. Add patties. Cook over medium heat about 10 minutes on each side until golden brown and heated through.
• 3. Remove from pan and drain on paper towels. Serve while hot.
• 4. NOTE: For variety, you could add 1/2 cup shredded cheddar cheese to the mixture.

GERMAN POTATO PANCAKES RECIPE (KARTOFFELPUFFER)

Steps:

• Use a clean kitchen towel to wrap the grated potatoes.
• Squeeze as much liquid as you can out of the potatoes.
• Transfer the squeezed potatoes into a medium-sized bowl and add salt, pepper, a pinch of nutmeg, and yolks.
• Mix evenly.
• Using a medium to a large skillet, heat the olive oil over medium-high heat.
• Once the oil is ready, use a spoon to scoop a portion of the potato pancake mixture and place it carefully in the pan.
• Use the same spoon to flatten the pancake and form it into a round shape.
• Repeat until enough potato pancakes are in the pan --- and try to keep some distance in between.
• Cook kartoffelpuffer on both sides, then remove them once they're golden in color.
• Place the potato pancakes on kitchen paper to drain any excess oil.
• Serve your kartoffelpuffer right away --- with some applesauce, as the locals do.

GERMAN POTATO PANCAKES (KARTOFFELPUFFER)

Steps:

• Gather the ingredients.
• Wash, peel, and coarsely grate the potatoes.
• Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.
• Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.
• Add the potatoes back to the starch.
• Grate the onion over the potatoes.
• Add the salt, pepper, nutmeg, and egg. Mix thoroughly.
• Heat the oil over medium-high heat in a large skillet, preferably nonstick, until it begins to shimmer.
• Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon. Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.
• Drain on paper towels, and serve hot with applesauce and sour cream, if you like. Garnish with parsley, if desired.