German Potato Pancakes - Kartoffelpuffer Recipe. Gluten-free, Organic and Tasty! Savoury and Sweet.

Introduction: German Potato Pancakes - Kartoffelpuffer Recipe. Gluten-free, Organic and Tasty! Savoury and Sweet.

About: I live in a forest garden by the sea in an old Celtic longhouse in the Baie de Mont Saint Michel, France. Before I escaped and became a happy peasant, I had three jobs and one half day a week in which to be cr…

This is a delicious dish to eat at any time of the year and if you grow your own food, whether in a garden or window box, adding some crisp fresh leaves as a topping makes it even better. Unlike the English version, which is
made from mashed potatoes, rolled out, cut into rounds and then baked, kartoffelpuffer are made from grated potatoes, onions and eggs and then shallow fried.

Use your imagination and experiment with taste and texture to create a real gourmet treat. Here I'm using mixed garden vegetables, figs from our tree and thick cut slices of fried ham.

Kartoffelpuffer can also be made as a sweet dish, a traditional combination being apple sauce, sprinkled with cinnamon and sugar.

Step 1: Ingredients and Method

This is a very inexpensive dish!

As a general guide per person:

1 large potato,

1 small onion

Half a small beaten egg.

Salt and Pepper

Butter or oil for frying.

Peel and grate the potatoes and onions with a coarse grater.

Using a large sieve held at an angle, over a bowl, squeeze handfuls of the grated vegetables to express the juice. The angle allows you to keep the potato mix draining, whilst squeezing further handfuls.

Allow the juice to stand until you see the starch separating from it and sinking to the bottom of the bowl. Pour the liquid from the starch. Discard the liquid and add the grated vegetables to the starch in the bowl. Add the beaten egg, season and mix to incorporate.

Meanwhile heat a large frying pan with butter or an oil suitable for frying, just a thin layer.

When the oil is hot enough so it sizzles when you add a test piece of potato, spoon in a tablespoon of the mix and flatten down with the back of the spoon. I like the pancakes very thin, that way they become crisp and complement the salad really well. Flip the pancakes over, to cook on the other side, when they are golden brown, after approximately 4 minutes of cooking.

Eat immediately or if you are making a stack, keep in the warming drawer of the oven.

Have fun! You can find the original form of this recipe on my blog here

All the very best.

Bon Appétit !


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    Question 3 years ago

    hi. so I found this recipe. What happens if you make kartoffelpuffer without flour (or potato starch)? I am just worried if my potato starch doesn't turn out right. but it should, right? (making these for a gluten free friend!)


    Answer 3 years ago

    Hi there Hollycooks, You might be better looking at this recipe on my blog as I show exactly how the starch forms and the photos are opposite the text so it's a lot clearer Also under the tabs at the top of the Blog page 'Finger Food' are many other Gluten-free ideas (sweet, savoury, hot and cold) for formal and informal party food.

    I've never had a problem with the starch forming from the potato, I've never added anything in the way of flour or starch. It's a simple technique keeping back the starch from the juice you express from the potatoes but it works! Have a great party and I'm sure your friend will be back for more. Eating out when you have gluten-free issues can be a real trial. It was my Aunt who comes to stay with us each year, who has chronic gluten intolerance who inspired me to create a whole raft of gluten-free party dishes but we went on to eat them regularly - as they were fun to cook and eat!
    Bon Appétit and all the very best from sunny Normandie, Sue


    Reply 8 years ago on Introduction

    You are very welcome. Thanks for taking the time to comment and hope you will enjoy making them.

    All the best,

    Pavlovafowl aka Sue