Bavarian Potato Pancakes (Kartoffelpuffer)

  • Serves

    makes 8 PANCAKES


Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.


  • 3 large russet potatoes (about 2 1/2 lb.)
  • 2 medium yellow onions
  • 13 cup flour
  • 3 eggs
  • Kosher salt, to taste
  • Ground white pepper, to taste
  • Canola oil, for frying
  • Applesauce, for serving


Step 1

Peel potatoes and onions, and finely grate using a box grater. Place in a strainer set over a bowl and let drain, squeezing mixture until dry; transfer to another bowl. Slowly pour off the water from squeezing the potatoes until you reach the milky starch at the bottom of the bowl; pour this on top of the drained potato mixture. Add flour and eggs, and season with salt and white pepper; mix until evenly combined.

Step 2

Heat 1⁄4 cup oil in an 8" skillet over medium heat. Working in batches, measure out 1⁄2 cup potato mixture, and use your hands to flatten it into a 4-5" pancake; add to skillet, and fry, flipping once, until golden brown and cooked through, about 8 minutes. Transfer to a paper towel-lined baking sheet, and repeat with more oil, as needed, and remaining potato mixture. Serve pancakes with applesauce on the side.

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