kartoffelpuffer

Called by different names in Germany&#x27;s various regions, Kartoffelpuffer, or potato pancakes, are easy to make and are absolutely delicious!

Potato Pancakes (German Kartoffelpuffer)

starchy potatoes,

yellow onion, very finely grated

eggs

all-purpose flour (or more if needed)

sea salt

neutral-tasting oil

Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.&nbsp;&nbsp;

Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture.&nbsp; Add a little more flour if needed.&nbsp; Do no let the mixture sit for long before using it, use it immediately.

Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon.&nbsp; Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden.&nbsp; Place them briefly on paper towels.&nbsp; &nbsp;&nbsp;

Serve immediately while hot with applesauce, fruit compote or powdered sugar.&nbsp; For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.

German potato pancakes, called &quot;Kartoffelpuffer&quot; or &quot;Reibekuchen&quot;, are one of the most delicious German dishes! They are crispy on the outside, soft on the inside, and have the best flavor. And be sure to serve them with sweet applesauce to fully enjoy this German comfort dish!

German Potato Pancakes (Kartoffelpuffer)

potatoes (peeled and finely grated)

onion

salt

black pepper

nutmeg

vegetable oil (more as needed)

applesauce (for serving)

First, peel and grate the potatoes and onion finely. You can also use a food processor to speed up the process.

Next, place the grated potatoes and onions in a fine mesh strainer or nut milk bag and remove any excess moisture. Catch the liquid in a bowl and let it sit without moving it too much to separate the potato starch from the water.

Place the drained potatoes and onions in another bowl. Add the eggs, salt, pepper, and ground nutmeg. Then stir until combined.

Now gently pour the leftover potato water into another small bowl to separate the potato starch from the water. The potato starch looks like a thick white mass that is sitting at the bottom of the bowl. Add the potato starch to the potato pancake dough and stir until combined.

Next, preheat the vegetable oil in a large pan over medium-high heat. Then add some of the dough to the pan and shape it into a pancake. Repeat until there is no space left in the pan.

Pan-fry the pancakes for 7-10 minutes per side over medium heat. Remove them from the pan and let the pancakes sit on a plate lined with paper towels to remove any excess oil. Add more oil to pan-fry the next batch if needed and repeat until there is no dough left.

Serve the pancakes with applesauce and enjoy!

Noch heiß mit Parmesan bestreut schmeckt dieses Rezept für Kartoffelpuffer einfach herrlich.

Kartoffelpuffer

Prise Chilipulver

Stk Eier

g geriebener Parmesankäse

Stk Kartoffeln (mittelgroß)

g Mehl

Schuss Öl zum Fritieren

Prise Salz

EL Sauerrahm

Limone

Bisher habe ich die Kartoffelpuffer ohne Käse gemacht. Werde das nächste mal einen Parmesan dazugeben.

Pesu07

Ich habe diese Kartoffelpuffer nachgekocht und auch mit Parmesan bestreut (das kannte ich bis jetzt nicht) und es hat super geschmeckt. Dazu habe ich einen Joghurt-Sauerrahm-Kräuter-Dip gemacht.

Silviatempelmayr

Schmecken auch ohne Parmesan sehr lecker.

cp611

Ich liebe Kartoffelpuffer,  aber das Herausbacken in Fett ist nicht so meins. ...gibt's alternativen,  oder geschmacklos,?

vincentdoberman

die Kartoffeln mit dem Reibeisen reiben ..
..  geschält & roh , oder ?                                                                                                                                                               bitte um baldige AW
Danke und schönes WE

GuteKueche-Admin

bitte die Kartoffeln roh verwenden, steht nun auch im Zubereitungstext zum besseren Verständnis                                                                   

Millavanilla

Kartoffelpuffer sind wirklich eine sehr köstliche Mahlzeit. Parmesan würde ich aber dazu nicht verwenden.

snakeeleven

Ich liebe die Kartoffelpuffer in allen Variationen, mit Parmesan habe ich sie allerdings noch nicht probiert- das wird nachgeholt.

hexy235

Kartoffelpuffer mit Parmesan bestreut, das hört sich ja köstlich an, das werde ich sicher bald nachkochen.

Heinrich45

Esse ich sehr sehr gerne. Sind schnell und unkompliziert gemacht und eine sehr gute Alternative zu einem Fleischgericht. Mit Sauerrahm dazu, einfach gut

Für die Kartoffelpuffer die Kartoffeln roh schälen und mit dem Reibeisen reiben. Mehl, Eier, Chilipulver, Sauerrahm, Salz in einer großen Schüssel verrühren.

Öl in einer tiefen Pfanne erhitzen. Nun die Masse mit einem Esslöffel in das sehr heiße Öl geben und etwas andrücken, damit kleine mehrere Fladen entstehen. Gleichmäßig goldgelb braten, wenden. Jede Seite ca. 3-4 Min. damit die fein geriebenen Kartoffeln auch durch sind.

Mit Parmesan bestreuen und warm servieren.

These hearty, crispy fried potato pancakes are simple to make and delicious to eat! Served best hot, these pancakes are best eaten with a sweet apple sauce, a savory garlic sauce, or even a creamy quark!

German Potato Pancakes

potatoes

pepper (if you want savory pancakes)

flour

Wash and peel one pound of potatoes and peel one small onion.

Grate the potatoes into a bowl using the grating side (the side everyone knows about and uses to grate cheese) of a four-sided grater. Grate the onion, too. If grating the onion doesn't work, you can very finely chop it with a knife.

If there is excess water in the potatoes (it drips out when squeezed in the hand), drain some of the potato water.

Add one pinch of salt, a pinch of pepper if you want the pancakes savory, flour, and the egg.

Mix everything together until the batter is well mixed. This works best if you do it with your (clean) hands.

Heat two tablespoons of oil in a pan and add two tablespoons of batter per pancake. Make sure the pancake is not too thick or too large to ensure proper cooking. You probably won't be able to fit more than 2-4 pancakes into your pan at the same time.

Cook until both sides are golden brown (3-4 minutes per side), then remove them from the pan. Put them on a paper towel or similar to allow the oil to absorb. You can then put the pancakes in the preheated oven to keep them warm.

Repeat the process with the rest of the batter. Add more oil as needed.

Serve immediately with apple sauce for a sweet taste or sour cream, yoghurt, or quark for a savory taste.

OMG, i just LOVE german potato pancakes!!!  my mom used to make them using a cast iron skillet, many a times ending up with bloody fingers from grating so many potatoes for our large family.  we generally topped ours only with butter.  just last month, i told a family member that it would be a cold day in hell before these become a regular menu item but they are so good i may have to reconsider.  very delicious recipe!!!

Hi,
   We called them mock fish too.
No European influence in the family at that stage so not too sure where the recipe came from. Yum though, my kids used to love it too. My great grandkids are eating them now.

Yes dad, mum's food was excellent. Her Kartoffel pancakes were my favourite food. Sadly missed.

Crispy vegan hash browns with only a few ingredients! The recipe is plant-based, gluten-free, easy to make, and very delicious!

Vegan Hash Browns

potatoes (e.g. Russet or Yukon Gold, peeled)

white onion (finely chopped)

Tbsp fresh parsley (finely chopped (optional))

tsp sea salt

¼ tsp smoked paprika

Tbsp rice flour ((see notes))

Tbsp ground flaxseed

water

Oil (for frying)

You can watch the video for visual instructions.First, combine the ground flax and water in a small bowl, mix well, and set aside.

Next, shred the potatoes (optionally peeled) using medium holes on a box grater or food processor grating disk. Then, shred or finely dice the onion.

Transfer the shredded potato to a nut milk bag (or several layers of cheesecloth/ a clean kitchen towel) and squeeze to remove as much excess liquid as possible.Don’t discard this liquid yet – set it aside.

Next, transfer the potato to a large bowl and combine it with the remaining ingredients, mixing well (I do this by hand).

Carefully pour away the top of the drained potato liquid, adding the remaining starch at the bottom of the bowl to the hash brown mixture and mixing well.

Meanwhile, preheat a large skillet over medium-low heat with 1-2 tbsp of oil.

Once hot, divide the potato mixture into about ⅛-¼ cup portions, flattening them to about ¼-inch thick, and fry until golden brown and crispy on both sides (about 6-8 minutes per side). Use a spatula to press down to help form the crispiest crust.Don’t overcrowd the pan – work in batches if necessary. Also, it’s important not to increase the heat too much; otherwise, the middle will remain raw.

Finally, repeat the last step with any remaining hash brown mixture, and enjoy!

This was so goooooood! Only had one white potato but plenty of sweet potatoes but it still turned out great.

Wow!!  These are spectacular and simple to make.  Thank you for another great recipe!

These taste amazing!! I had a craving for hash browns and found this recipe. I ran out of flax seed so I had to use an egg! My grandma and sister loved them! Can't wait to make the vegan version, no doubt they taste just as amazing!! Thanks Ela :)

https://content.jwplatform.com/videos/fCO5JMsZ.mp4

These old-fashioned, diner/restaurant-style vegan hash browns (Kartoffelpuffer) can be fried, air-fried, or baked and are super crispy outside, tender inside, and 100% egg-free!

Vegan Hash Browns (Kartoffelpuffer)

These delicious crispy potato pancakes are a favorite with children and adults alike. Serve sweet with some cinnamon and sugar or apple sauce. It also goes great with sauerkraut or smoked salmon.

German Potato Pancakes (Kartoffelpuffer / Reibekuchen)

kg potatoes (35 oz, waxy)

onions

salt and pepper

apple sauce

Peel the onions. Then grate them roughly with a hand grater, or if you prefer a kitchen machine

Peel the potatoes and grate them with the hand grater or kitchen machine. Place the grated potatoes into a kitchen towel and squeeze out all the starchy water in a bowl. 

Whisk the eggs and combine them with the potato and onion. Season generously with salt and pepper (optional add some muscat). 

Now slowly pour out almost all the starchy potato water from the bowl. At the bottom of the bowl, you will find the remaining starch. Pour out the water and add the starch to the potato mixture as it will help the consistency (see picture).

Add a generous amount of oil or clarified butter to a large frying pan. The bottom of the pan should be entirely covered. Once the oil is heated, add your potato mixture into the pan. The size is up to your preference, mine had about 15 cm in diameter. Press them flat with the back of a fork, as you do not want them to be too thick. 

Fry your potato pancakes at medium heat for 6-8 minutes on each side. They should have a golden colour. Test the first one, to check that they are cooked all the way through. 

Line a plate with some kitchen towel and place your finished Kartoffelpuffer in it. You can put your oven on low heat to keep them warm while you fry the remaining ones. 

Serve with apple sauce or see main blog posts for more suggestions.

Persische Kartoffelküchlein sind unseren nicht unähnlich und doch schmecken sie nach 1001 Nacht. Koriandergrün, Kurkuma und Kreuzkümmel, Knoblauch und Zwiebel verleihen das charaktervolle Aroma und die goldgelbe Farbe mit grünen Einsprengseln. Zudem sind Kuku-ye sibzamini sehr schnell zubereitet.

Kuku-ye sibzamini – persische Kartoffelküchlein

Kartoffeln

Salz

Olivenöl

g Butter

große Zwiebel

TL Kurkuma

TL Kreuzkümmel gemahlen

TL schwarzer Pfeffer frisch gemahlen

EL Mehl

Bd Koriandergrün

Knoblauchzehen

Eier

Joghurt natur

Pickles (eingelegtes Gemüse) optional

Die Kartoffeln schälen und in Salzwasser weich garen. Die Zwiebel schälen und würfeln. Den Koriander fein hacken. Den Knoblauch schälen und fein hacken.

In einer großen Schüssel die gekochten Kartoffeln zerstampfen. In einer kleinen Pfanne 2 Esslöffel Öl mit Butter bei geringer Hitze erwärmen und die Zwiebel und den Knoblauch dünsten bis die Zwiebel goldgelb und weich wird. Kurkuma und den Kreuzkümmel einrühren und alles eine weitere Minuten braten. Vom Herd nehmen und abkühlen lassen.

Die Zwiebeln zur den Kartoffeln in die Schüssel geben und einen Teelöffel Salz, den Pfeffer, des Mehl und den Koriander (ggf. je nach Geschmack auch nur eine Teilmenge Koriandergrün) unterrühren.

In einer kleinen Schüssel mit der Gabel die Eier schaumig verschlagen und in die Kartoffelmasse rühren. Alles zu einem glatten, schlotzigen Teig verrühren.

In eine beschichteten Pfanne so viel Öl geben, bis der Boden bedeckt ist. Mit einem Esslöffel jeweils 1 bis 2 EL der Masse in das heiße Öl gleiten lassen. Die Masse läuft breit und formt die Küchlein. Die Kartoffelmasse in etwa 5 Minuten stocken und auf beiden Seiten leicht bräunen lassen. Die fertigen Kuku-ye sibzamini im Backofen warm halten, bis der Rest ebenfalls gebraten ist. Die persischen Kartoffelküchlein heiß mit Joghurt und Pickels deiner Wahl servieren (alternativ mit persischem Salat).

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Top 7 kartoffelpuffer recipes from across the web

The most viewed kartoffelpuffer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Pancakes (German Kartoffelpu...

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Vegan Hash Browns

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The most viewed kartoffelpuffer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine