Potato pancakes

Name: Potato pancakes
Total time: 35 min
Yield: 3
Cuisine: German
Ingredients: 650 g Potatoes, peeled; 100 g Onion; 100 g Egg, without shell; 35 g Plain wheat flour; 40 g Rapeseed oil; 3 g Salt; 1 g Black pepper; 0.5 g Ground nutmeg

Golden pan-fried potato pancakes with a tender centre.

Estimated total time: 35 minutes3 portionsAbout 390 kcal per portion

Kartoffelpuffer — real photograph — Photo: Martin van Baal · CC BY-SA 4.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference. Photograph served with applesauce.

Ingredients for 3 portions

650 g Potatoes, peeled
100 g Onion
100 g Egg, without shell
35 g Plain wheat flour
40 g Rapeseed oil
3 g Salt
1 g Black pepper
0.5 g Ground nutmeg

Method

Grate peeled potatoes and onion. Squeeze firmly in a clean cloth to remove excess liquid.
Mix grated vegetables with eggs, flour, salt, pepper and nutmeg. Cook promptly before the potatoes release more water.
Heat a little oil in a frying pan over medium heat. Add small spoonfuls and flatten to pancakes about 1 cm thick.
Fry for 4–5 minutes per side until golden and cooked through, adding oil between batches. Drain briefly and serve hot.

Makes about nine pancakes, three per portion. Applesauce or sour cream is not included. All frying oil is counted.

Kartoffelpuffer

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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