Kartoffelpuffer/German Potato Pancakes ~~ German Cuisine

After France, we are still travelling in Europe with German cuisine for this month's long blogging marathon, for the alphabet 'G' i picked German cuisine as this cuisine is one among the cuisine i want to explore more..German regional cuisine can be divided into many varieties such as Bavarian cuisine (southern Germany), Thuringian (central Germany), Lower Saxon cuisine or those of Saxony-Anhalt.I picked this Kartoffelpuffer aka potato pancakes are from Bavarian cuisine.The Bavarian dukes, especially the Wittelsbach family, developed bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The old Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the Wittelsbach and Habsburg families. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine.Coming to this German potato pancakes,there are two different German words exists  for this potato pancakes, reibekuchen or kartoffelpuffer. Its seems Kartoffelpuffer are fingerly grated pancakes came from Bavarian cuisine, while reibekuchen are more coarsely grated which is well known as German potato pancakes.However my German potato pancakes goes for the finely grated potatoes, hence this dish is Kartoffelpuffer.

Usually this Kartoffelpuffer is served along with applesauce for either breakfast, for lunch or for dinner. However this Kartoffelpuffer can also called as Kartoffenkuche, this german potato pancakes can be enjoyed both warm or cold as they wont stay crispy, this pancakes will be soggy but however when served with applesauce, anyone can have this beautiful dish during anytime of the day.But i served simply mine without applesauce for our breakfast and we loved it very much. This pancakes are quite filling when served along with a cup of coffee or tea to kick start a day.

Recipe Souce: Winey Tomato
6nos Russet potatoes
1no Large onion
2tbsp Olive oil
1tsp Salt
1tsp Pepper powder
1no Whole egg
3tbsp All purpose flour


Peel and grate the potatoes finely.  

Take the grated potatoes in a large muslin or cotton dish towel.  Pick up the four corners, then gather the edges.  Twist the towel over the sink, and squeeze the potatoes.

Continue twisting and squeeze until the potatoes are dry to touch.

Grate the onions and squeeze the moisture of the onion in the same way as potatoes.

 Take the grated potatoes and onion in a large bowl.  Add all other ingredients and mix well with your hands.

Heat 2 tbsp of oil on medium heat in a pan.

Take about 1/2 cup of potatoes and roll into a ball.

Flatten ball into a patty and fry on each side until golden brown.

Serve with warm applesauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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