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

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About: I live in a forest garden by the sea in an old Celtic longhouse in the Baie de Mont Saint Michel, France, which I share with Andy and our poultry. Before I escaped and became a happy peasant, I had three jobs …

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 !

Sue