Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Drain · About 8 min
- Squeeze potatoes and onion from 900 g potatoes, peeled and grated, 150 g onion, grated, 2 eggs, 50 g plain flour, ¾ tsp salt, ¼ tsp pepper in a clean towel. Mix with remaining batter ingredients.
Fry · About 8 min
- Heat 100 ml neutral oil over medium heat. Flatten spoonfuls into thin pancakes.
Cook · About 4 min
- Fry in batches 3–4 minutes per side until crisp, potatoes are tender and centres reach 71°C / 160°F. Drain.
Check: Look for this result: crisp, potatoes are tender and centres reach 71°C / 160°F.
Tips
- Squeeze out moisture for crisp potato pancakes.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cornflour instead of wheat flour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kartoffelpuffer close to serving.
FAQ
What matters most when making Kartoffelpuffer?
Squeeze out moisture for crisp potato pancakes.
What can I substitute in Kartoffelpuffer?
Use cornflour instead of wheat flour.
Can I prepare Kartoffelpuffer ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Kartoffelpuffer close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
