How To Make Kartoffelpuffer (German Potato Pancakes) - Recipe

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with less fat.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan binder, while aquafaba is an inexpensive egg substitute.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat option, while vegetable oil is budget-friendly.

Grate 2 pounds of potatoes using the small holes on a box grater.

Grate 1/2 onion the same way as the potatoes.

Squeeze out excess moisture from the grated potatoes and onion using a kitchen towel.

In a mixing bowl, combine 1/2 cup of flour, 1 teaspoon of salt, and 1 teaspoon of pepper; mix well.

Add the grated onion to the flour mixture and mix until combined.

Beat 3 eggs in a separate bowl and then add to the mixture; stir until well combined.

Heat a large frying pan over medium heat and add 1 tablespoon of butter until it froths.

Spoon portions of the potato mixture into the pan, patting them down to about 1/2 inch thick.

Fry the potato pancakes for 2 to 3 minutes until golden brown, then flip them over.

Cook the second side for another 2 to 3 minutes until browned.

Adjust the heat if necessary to avoid smoking while cooking.

Serve the potato pancakes with sour cream and lingonberry jam on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens