KARTOFFELPUFFER ( Potato Pancakes )

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Prep Time:
Cook Time:
Cooking Method: Griddle


2 1/4 lb potatoes
2 Tbsp all purpose flour
1 egg
1 tsp sea salt
1 onion grated
2 Tbsp canola oil

The Cook

Eddie Jordan Recipe
Cooked to Perfection
Bristow, OK (pop. 4,222)
Member Since Mar 2010
Eddie's notes for this recipe:
This recipe was given to me from my Mother. She used to make it about once a week. I think it was passed down from her mother. Try it I'm sure you'll like it.
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Peel and finly grate the raw potatoes. Drain off any liquid in potatoes after grating.
Add egg, grated onion, flour and sea salt. If mixcture seem's too moist, add a little more flour.
Heat oil in a skillet. Drop 3 to 4 spoonfuls of potato mixture into skillet at a time pressing each down firmly with a spatula to firm down each pancake.
Fry on both sides until golden brown. Serve immediately with applesauce

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user Amy Quinn-owenby amyquinnowenby - Aug 23, 2010
my grandmother use to make these except she used left over mashed potatoes. frugile yet delicious!
user Donna Brown gabbiegirl - Aug 23, 2010
My mother made these from leftover mashed potatoes, too. They were soooo good! I can't seem to make them taste like hers. These sound so good, Eddie.
user Eddie Jordan EDWARDCARL - Aug 24, 2010
I have seen my mom make this with fresh potatoes and with left over mashed potatoes. Nevertheless I can't make them like mom, they just don't taste the same.
user Jeri Olsen JeriO - Aug 29, 2010
My aunt used to make these with mashed potatoes also. And, just like everybody else, I've never been able to recreate the taste. What was their secret? Was it just the love they put into them? :-)
user Donna Brown gabbiegirl - Aug 29, 2010
That must be it. My mother's potato pancakes were so good and I know I do the same thing. You know, somebody else's cooking is always so good.

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