Kartoffelpuffer (German Potato Pancakes with Applesauce)
In short: Crisp-edged pancakes of grated potato and onion, fried in shallow oil until golden and served hot with cold applesauce. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 465 kcal
Kartoffelpuffer, known as Reibekuchen in the Rhineland, are crisp pancakes made from grated raw potato and onion. They are a market and fairground snack and also a simple home meal, served hot with applesauce or, in some regions, with smoked salmon and sour cream. Squeeze the potatoes dry and fry the batter thin in hot oil, and the edges turn lacy and crunchy while the middle stays soft.
Instructions
- Grate the potatoes and onion on the coarse holes of a box grater or with a food processor. Work quickly, since grated potato darkens in the air.
- Tip the mixture into a clean kitchen towel and squeeze out as much liquid as you can into a bowl. Let the liquid stand for 3 minutes, then pour off the water and keep the white starch that has settled at the bottom.
- Mix the squeezed potatoes with the eggs, potato starch, the reserved starch, salt, nutmeg and pepper.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Heat the oven to 100°C (210°F) to keep the cooked pancakes warm.
- Spoon about 3 tablespoons of batter per pancake into the pan and flatten each to a thin round about 8 cm (3 inches) wide. Cook 3 or 4 at a time for 4 to 5 minutes per side, until deep golden and crisp at the edges.
- Drain on a rack or paper towels and keep warm in the oven. Add more oil between batches as needed. Serve hot with applesauce and a sprinkle of cinnamon sugar if you like.
Tips
- Squeeze the potatoes dry and keep the starch from the soaking liquid. It binds the pancakes and gives the crisp, lacy edges.
- Frozen cooked pancakes crisp up again in a 220°C (425°F) oven in 8 to 10 minutes. For a savory plate, serve them with a crisp green salad instead of applesauce.
Questions and answers
What is the difference between Kartoffelpuffer and Reibekuchen?
They are the same dish. Reibekuchen is the Rhineland name, Kartoffelpuffer is common across much of Germany, and in Bavaria you may hear Reiberdatschi.
Why do my potato pancakes fall apart?
There was too much liquid or too little binder. Squeeze the potatoes dry, keep the settled starch in the batter and leave the pancakes alone until the underside has set.
Can I make potato pancakes ahead?
Fry and cool them, then freeze for up to 2 months. Reheat on a tray in a 220°C (425°F) oven for 8 to 10 minutes until crisp again.
How long does it take to make Kartoffelpuffer (German Potato Pancakes with Applesauce)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Kartoffelpuffer (German Potato Pancakes with Applesauce)?
About 465 kcal per serving, with 9 g of protein, 67 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 465 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 67 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 16 g |
| Sodium | 890 mg |
Estimated values, calculated from the ingredients.
