Kartoffelpuffer | Bavarian Potato Pancakes

This month we are heading to Germany for the International Food Challenge and we are exploring Bavarian cuisine, hosted by Saraswati of Sara’s Kitchen. Bavarian cuisine typically includes meat, bread and potato dishes with the prominent use of flour. Sara suggested few authentic recipes from the Bavarian cuisine and out of them I made these Bavarian style potato pancakes.

Kartoffelpuffer are German potato pancakes made from grated potatoes, onions, eggs and flour. They are also called reibekuchen or kartoffenkuche. These pancakes are very popular in Germany especially during colder months and are usually found at outdoor markets and festivals. Serve the pancakes hot with your breakfast or as a light snack along with apple sauce, berry jam or some honey.

Kartoffelpuffer

Bavarian style pancakes with potato, onion, egg and flour

Print Pin Recipe

Servings 6 pancakes

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 3 large russet potatoes
• 1 large onion
• 1 whole egg + 1 egg white
• 2-3 tbsp flour
• 1 tsp pepper
• Salt to taste
• Olive oil for frying

Instructions

• Peel and grate potatoes. Spread out a large muslin or cotton dish towel and put the potatoes in it.
• Pick up the four corners and gather the edges. Twist the towel over the sink and squeeze the potatoes. Continue squeezing until the potatoes feel very dry to touch.
• Grate and squeeze the moisture out of the onion in the same way.
• Put potatoes and onion in a large bowl. Add all other ingredients and mix well with your hands.
• Heat 2 tbsp of oil on medium heat. Take around half cup of potato mixture and roll into a ball. Flatten into a patty and fry on each side until golden brown.

Notes

• If your potatoes are very large, add another egg white.
• If you are skipping the eggs, add more flour to bind.

Course: Appetizer

Cuisine: German