Chef's Corner



Yield: ~8 small pancakes or 4 large pancakes


  • 2.5 pounds of raw, starchy potatoes, peeled, and finely grated

  • 1 yellow onion, small, finely grated

  • 2 large eggs

  • ¼ cup all purpose flour

  • 1 tsp Salt, kosher

  • Canola oil

  1. Grate the potatoes usings the smallest holes on a cheese grater or a food processor.

  2. Grate the onion into a separate bowl.

  3. Press and wring out as much of the liquid from the potatoes as possible.

  4. Place the potatoes into a bowl with the onion, eggs, flour, and salt. Mix together using your hands until the mixture is sticky.

  5. Heat a few tablespoons of the canola oil in a large pan over medium-high heat.

  6. When hot, take a ½ cup size ball of  the potato mixture and place into the pan. Flatten the mixture into a pancake as wide as you can get.

  7. Allow to fry for 3-5 minutes until golden brown, then flip and fry the otherside for the same amount of time.

  8. Remove from the oil and allow to drain on a paper towel.

  9. Repeat with the remaining mixture.

  10. When all the kartoffelpuffer are cooked serve warm with apple sauce, sour cream, powdered sugar, or more savory options like meat & gravy.

  11. Enjoy!