RECIPE: Potato Pancakes (Kartoffelpuffer)

German-style potato pancakes topped with sour cream and applesauce. Electronic image by Ron Flaviano for “Homeplate” and Metro Monthly.

Recipe by Helga Wengler for “Homeplate Homestyle”


2 lbs. Yukon Gold potatoes

1 small onion

2 eggs

4 Tablespoons flour

1 Teaspoon salt (or to taste)

Vegetable oil for frying


Peel potatoes and onion.With a box grater or food processor, finely grate potatoes into a bowl. (Place grated mixture into a strainer; press out as much liquid as possible with your hands or a wooden spoon. Reserve liquid and let settle. Pour away potato liquid but don’t throw away the starch sediment that has settled at the bottom of the bowl. This will be returned to the potato mixture.) In food processor, chop onion until smooth. Add eggs, flour and salt to bowl. Add onion and potatoes; mix thoroughly. Heat cooking oil in skillet. Drop potato mixture into skillet (two heaping tablespoons at a time) and fry until crisp and golden. Turn and brown other side. Serve with applesauce. If you like, use a dollop of sour cream.

Note: Fry pancakes as soon as mixture is made to prevent darkening of batter.

Guten Appetit!

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit for more of Helga’s recipes.

© 2012 Metro Monthly, Add Moxie and Homeplate Media, LLC. All rights reserved.

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