German potato pancakes (kartoffelpuffer)
Caroline's Cooking
Caroline's Cooking
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  • /570 peeled potatoes ½ large onion 2tbsp all-purpose/plain flour 1 egg a few grinds of salt and pepper ¼tsp nutmeg Sunflower or vegetable oil for shallow frying Instructions Coarsely grate the potatoes and onion into a strainer over a bowl and gently squeeze out the excess liquid as you go into the bowl. Once you have finished, pour out the liquid from the bowl leaving the thick white potato starch at the bottom. Add the egg to the potato starch and lightly whisk, then add the potato, onion, salt and pepper to taste and the nutmeg. Mix well. Heat a thin layer of oil in a skillet/frying pan and add heaped spoonfuls of the mixture to the pan. Press down the spoonfuls with the back of a spachula/fish slice 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 pan as needed to keep a thin layer, then remove form the pan to drain on 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. 3.3.3077



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