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German/Central European · Breakfast

Kartoffelpuffer

Non-vegEasy

Diet: Non-veg

Kartoffelpuffer is a German/Central European dish. Squeeze out moisture for crisp potato pancakes.

Prep
25 min
Cook
20 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
German/Central European
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kartoffelpuffer. The photograph includes bread and apple sauce not included in this recipe.
The photograph includes bread and apple sauce not included in this recipe. Representative photograph of Kartoffelpuffer. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Batter

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Drain · About 8 min

  1. Squeeze potatoes and onion from 900 g potatoes, peeled and grated, 150 g onion, grated, 2 eggs, 50 g plain flour, ¾ tsp salt, ¼ tsp pepper in a clean towel. Mix with remaining batter ingredients.

Fry · About 8 min

  1. Heat 100 ml neutral oil over medium heat. Flatten spoonfuls into thin pancakes.

Cook · About 4 min

  1. Fry in batches 3–4 minutes per side until crisp, potatoes are tender and centres reach 71°C / 160°F. Drain.

    Check: Look for this result: crisp, potatoes are tender and centres reach 71°C / 160°F.

Tips

  • Squeeze out moisture for crisp potato pancakes.
  • Judge Kartoffelpuffer by the texture and doneness signs in its steps. Your pan and heat affect how long Kartoffelpuffer takes to cook.

Substitutions

  • Use cornflour instead of wheat flour.

Storage

  • Get perishable Kartoffelpuffer into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kartoffelpuffer within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kartoffelpuffer to 74°C / 165°F, stirring or turning it for even heating. When Kartoffelpuffer is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kartoffelpuffer close to serving.

FAQ

What matters most when making Kartoffelpuffer?

Squeeze out moisture for crisp potato pancakes.

What can I substitute in Kartoffelpuffer?

Use cornflour instead of wheat flour.

Can I prepare Kartoffelpuffer ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kartoffelpuffer close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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