Kartoffelpuffer German Potato Pancakes with Quick Applesauce
These crispy German potato pancakes are made with shredded potatoes, apple, bacon, and onion, then served with a simple homemade applesauce for a comforting traditional meal.
Servings: 10 pancakes
Calories: 170kcal
Equipment
- Box grater or food processor with shredding disc
- Chef's Knife, Cutting Board, & Vegetable Peeler
- Large mixing bowl for the pancake batter
- Clean kitchen towel or cheesecloth to wring the moisture out of the potatoes and apple
- Large cast iron or heavy-bottomed skillet
- Medium saucepan
- Measuring cups and spoons
Ingredients
For the Kartoffelpuffer:
- 4 medium potatoes peeled and shredded, russet preferred
- 1 small apple peeled, cored, and shredded
- 3 slices bacon very finely diced
- ¼ small onion finely grated
- 2 large eggs lightly beaten
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- Neutral oil or lard for frying
For the Quick Applesauce:
- 4 apples any sweet-tart variety, peeled, cored, and diced chunky
- ¼ cup water
- 1 tablespoon maple syrup optional
- ½ teaspoon cinnamon or 1 cinnamon stick
Instructions
- Prep the pancake ingredients: Peel and shred the potatoes. Peel, core, and shred the 1 small apple for the potato pancake batter. Finely dice the bacon into very small pieces, finely grate the onion, and lightly beat the eggs.
- Prep the applesauce ingredients: Peel, core, and dice the 4 medium apples for the applesauce. Keep these separate from the shredded apple used in the Kartoffelpuffer batter.
- Remove excess moisture: Place the shredded potatoes and shredded apple (not the apple sauce apples) in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large mixing bowl.
- Make the batter: Add the shredded potatoes, shredded apple, very finely diced bacon, grated onion, beaten eggs, flour, baking powder, salt, pepper, and nutmeg. Mix until evenly combined.4 medium potatoes, 3 slices bacon, 1/4 small onion, 2 large eggs, 3 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon ground nutmeg, 1 small apple
- Heat the pan: Add about ¼ inch of lard or neutral oil to a large skillet and heat over medium until shimmering but not smoking.Neutral oil or lard for frying
- Form the pancakes: Scoop about ¼ cup of the potato mixture into the hot fat. Gently flatten it with the back of a spoon into a thin, round pancake. Do not overcrowd the pan.
- Fry until crisp: Cook for 3–4 minutes per side, or until deeply golden brown and crisp. Transfer to a wire rack set over a baking sheet while you fry the remaining batches.
- Cook the applesauce: While the Kartoffelpuffer are frying, combine the diced apples and water in a medium saucepan. Add the cinnamon stick, if using, or powdered cinnamon. Cover and cook over medium heat for 10–15 minutes, stirring occasionally, until the apples are very soft.4 apples, 1/4 cup water, 1 tablespoon maple syrup, 1/2 teaspoon cinnamon
- Finish the applesauce: Remove the cinnamon stick. Mash the apples for a chunky sauce or blend until smooth. Stir in the ground cinnamon, if using instead of a cinnamon stick, and the maple syrup, if desired.
- Serve: Serve the Kartoffelpuffer immediately while hot and crisp with the warm homemade applesauce.
Notes
- Squeeze the potatoes well. Removing as much moisture as possible is the key to crispy Kartoffelpuffer.
- Dice the bacon very finely. Small pieces cook through completely and distribute evenly throughout the pancakes.
- Use Russet potatoes. Their high starch content creates the crispiest texture.
- Fry in lard if possible. It adds authentic flavor and produces beautifully crisp potato pancakes.
- Keep them crisp. Hold cooked Kartoffelpuffer on a wire rack in a 200°F oven until ready to serve.
- Customize the applesauce. Leave it chunky or blend it smooth, and sweeten with maple syrup if desired.
Nutrition
Calories: 170kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 199mg | Potassium: 490mg | Fiber: 3g | Sugar: 11g | Vitamin A: 101IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg
