German Potato Pancakes

German Potato Pancakes

Delightfully crispy on the outside and softer on the inside – warm and flavorfully seasoned, these  German potato pancakes, ‘Kartoffelpuffer’, are fun to make and even more delicious to eat!

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German Potato Pancakes

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How to make German Potato Pancakes – Recipe at a glance:

• Par-cook the potatoes, peel and grate them.
• Mix together all ingredients for the potato pancakes
• Cook one at a time in clarified butter.
• Make the quick coconut cilantro sauce to serve with the potato pancakes.

 
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Swiss Röstis, Jewish Latkes, and German Potato pancakes are all similar – crispy potato snacks.

Unlike American hash browns which are more loosely sautéed, with Rösti, Latkes, and German Potato pancakes, the grated potatoes are compressed into a small – thick “pancake”, which is crisped on each side.

The ingredients, in Rösti, Latkes, and German Potato pancakes are similar and interchangeable. Latkes usually contain a Matzo meal or other breadcrumbs. It varies from cook to cook. Some use raw, finely grated potato for the German pancakes, but you will find just as many chefs, opting for precooking the potatoes and grating them less finely.

By using Precooked potatoes, they absorb less oil and brown faster while frying than raw potatoes.

This recipe makes easy German potato pancakes, by precooking the potato, adding baking powder and starch, and pan frying in clarified butter (ghee). Unlike many recipes, that use a pan full of oil to fry the potato pancakes, we use a minimal amount the clarified butter. The clarified butter gives a wonderful flavor and aroma.