Crispy German Potato Cakes (Kartoffelpuffer) (Edit recipe)

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There is nothing better than taking bites out of a crisp on the outside, soft on the inside German potato cakes or Kartoffelpuffer!

Because they are simple to make from just a few everyday ingredients, my mom made them often.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

3

Serves: 4

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel the potatoes. Grate them into a bowl and allow the potato water to collect. Drain as much of the water as possible.
Add the egg, flour, and salt. Mix well.
Heat enough oil in a skillet so that you have about ½" of oil.
Add about 1 TBSP of the potato mixture per cake to the hot oil and gently flatten. Allow the cakes to cook until golden-brown on the underside.
Gently flip the potato cakes and fry them on the other side until crisp and golden-brown.

Notes

- experiment with how finely or how coarsely you like to grate your potatoes

you can also pile the grated potato onto a kitchen towel to squeeze out the potato juices
make sure you have enough oil in your skillet
serve them hot with salt, cinnamon-sugar, apple sauce, or smoked salmon and sour cream

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	113
Fat:	0 g
Carbohydrates:	24 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	9 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.