German Potato Pancakes - Kartoffelpuffer (Nikki/Grandma Doris) ❤️

We had these when I was growing up.  Not too often, but they were delicious!  Usually we had them with sausage and sauerkraut. Often served with apple sauce too.  

A quintessential German treat beloved across every region of Germany, Kartoffelpuffer (German potato pancakes) are not only a favorite dish to serve at home but are also a popular street food found at local Volksfests and holiday events like Fasching, Karneval and Christmas markets. Frankenmuth was our family favorite!

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Let's Get Cooking!

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From my mom's cookbook in her handwriting: 

Makes 30 servings (4 inch pancakes)

Ingredients :

• 2.5 pounds Russet potatoes
• 1 small onion minced minced onion
• 1 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 2 large eggs
• 1/4 cup flour (or more if needed)
• Neutral oil or butter for frying
• Sour Cream or Apple Sauce for topping

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Instructions :

• 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.  

• 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.  Add a little more flour if needed.  Do not 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.  Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden.  Place them briefly on paper towels to remove excess grease.

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

Source:

Me - adapted from Grandma Doris Beineke's recipe