German Potato Pancakes Recipe is diabetic-friendly using grated sweet potato, whole wheat flour, and egg. The mixture is seasoned with salt and pepper and pan-fried. These savory pancakes are served with applesauce or sour cream and are perfect for snack time, brunch, or dinner. This recipe can be customized using potato or zucchini and all-purpose flour!
I first came across the German Potato Pancakes recipe while I was studying German in England. As part of my German classes, we were taught several easy German dishes using simple ingredients. One of my class assignments was to translate a German recipe. I chose the Kartoffelpuffer because it was both quick and easy to make.
Recipe variations:
The German Potato Pancakes is a global dish found from Ireland to India. In Korea, it is called Gamja–jeon, in Iran Kuku sib Zamini, Placki Ziemniaczane in Poland, the Jewish Latke, the Irish Boxty, and the American Hash Brown. No matter what it is called, it consists of shredded potatoes, and some additional starch in the form of flour, seasoned by a variety of ingredients and fried. The recipe for the German Potato Pancakes can be baked, deep-fried, air-fried, and shallow-fried. I have used sweet potato and whole wheat flour to make it diabetic-friendly. Please feel free to use any potato and all-purpose flour.
In Germany and Austria, the varieties of potato pancakes are called by a panoply of names, including Kartoffelpuffer, Reibekuchen, and Reiberdatschi. They can be served as a savory or a sweet, accompanied by sour cream or apple sauce, depending on what is served.
The recipe for the German Potato Pancakes is one of the most forgiving dishes in the world. Beyond the basic potato, you can add the following ingredients: minced bird’s eye chili or chili flakes, minced garlic or garlic powder, herbs such as chopped sage or rosemary, grated cheese, shredded chicken, and grated zucchini.
Frequently Asked Questions:
1.Why are my German Potato Pancakes rubbery in texture?
If you add too many eggs to the pancake mixture, they will be rubbery in texture.
2.What can I use to bind the German Potato Pancakes?
Flour is used to help bind the grated potatoes. Using too much flour can result in dense pancakes. I adapted the German recipe by adding brown rice flour for a crispy texture without too much oil. I have swapped out the plain flour for whole wheat flour and used sweet potatoes instead of potatoes to make them a healthy option.
3.What is the difference between Potato Pancakes and Latkes?
Latkes are thicker than potato pancakes and not uniform in shape.
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Ingredients:
How to make the German Potato Pancakes using my recipe:
- Mix the ingredients (except the olive oil) until combined in a bowl.
2. Heat a nonstick griddle or a pan with a few drops of olive oil. Spoon out the mixture and flatten the top with the back of the spoon. Cook on medium heat for 3-4 minutes or until golden brown.
3. Flip over and add a few drops of olive oil. Cook for another 3-4 minutes. Drain and blot the pancakes on paper towels.
4. Serve with a dollop of sour cream on the side and garnish with cut chives.
1.Any sweet potato works well for this recipe. The key is to absorb the moisture after grating using kitchen paper.
2. Do not overmix the pancake batter. Make the pancakes right after combining them and just before serving. Do not make the batter ahead of time.
3. If you finely grate the potato, the batter will be more watery because of the higher moisture content relative to the size of the potato. This makes the pancake softer and fluffier. The opposite is also true. If you use a large grate size, you get less moisture relative to the shred and will result in a crunchier pancake (like a well-made latke).
4. Do not crowd the pan. When you pan-fry too many pancakes, the oil temperature will drop resulting in soggy pancakes.
Serving suggestion:
German Potato Pancakes are a versatile dish that can be served for brunch or dinner, as an appetizer, as a side, or as a snack. My family and I usually enjoy them for the main course, served with a dollop of sour cream and chives. In Germany, this savory pancake is also served with a yogurt-herb sauce or as a sweet with applesauce or fruit compote.
Storage:
This recipe for the German Potato Pancakes must be made fresh and eaten as soon as possible. Leftovers can be stacked one on top of another using wax paper in between and frozen for three months in airtight containers or Ziploc bags. They can also be refrigerated for a day.
Other sweet potato recipes that you might like:
German Potato Pancakes Recipe
Equipment
- griddle-stovetop
Ingredients
- 2 cup white sweet potato grated
- 1 red onion thinly sliced
- ½ cup chives chopped
- 1 egg
- 2 tbsp whole wheat flour
- 1 tbsp brown rice flour low GI
- 1 tsp kosher salt
- 1 tsp pepper powder
- 3 tbsp olive oil extra virgin
Instructions
- Prepare the ingredients. Use kitchen paper to absorb most of the moisture leaving some starch.
- Mix the ingredients (except the olive oil) until combined in a bowl.
- Heat a nonstick griddle or a pan with a few drops of olive oil. Spoon out the mixture and flatten the top with the back of the spoon. Cook on medium heat for 3-4 minutes or until golden brown.
- Flip them over and add a few drops of olive oil. Cook for another 3-4 minutes. Drain and blot the pancakes on paper towels.
- Serve with a dollop of sour cream on the side and garnish with cut chives.
Video
Notes
- I like these pancakes golden brown using less oil. If you prefer them crispy, add a little more oil and fry until the desired crispiness and color.
Nutrition
this is a great really quick snack!
Tastes good! Thanks for the recipe.