Tradissional German Potato Pancakes (Kartoffelpuffer), that can be usually eaten at an European Christmas Market. Easy, basic 5-ingredient recipe that is perfect as side meal or appetizer. Ideal for fussy eaters as well.
If I had to pick one word to describe the year 2020, that would be ‘strange’. It has brought hardship & challenge to many, but also it has been quite eye-opening for me (personally). I feelt the covid-19 pandemic had taught me to be more present and patient. It has definitely strenghtened my relationship with God. It also showed me many things can be done diferently, even better and usually stress-free.
However, that being said, I do miss some family activities and people contact in general. Around Christmas time, I do desparately miss a good outing to the local Christmas Market. Without it Christmas feels a bit blunt – it’s somehow satisfying to my soul to eat a pretzel outside while surrounded by Christmas lights, music and stranger’s laughter. My 4 year old loves painting cookies and houses with the elves on the Market as well. He’s been wanting to do this for months and felt a bit sad when we said where will be no Market this year.
Seeing all that, my husband had a great idea – why not make a Christmas market dinner at home. I didn’t need any convincing.
So, the next question was: What do you eat at an European Christmas Market? Here’s what we had for dinner on the table that night:
- Pretzels (store bought, baked at home)
- German Sauerkraut (store bought in a can, then cooked in the oven at home)
- German Sausages (also store – bought)
- Homemade Potato Pancakes (this recipe)
It was delcious and fun!
As far as crafts go, well, we had a mini workshop at home – this time around a bit different (a batman mask, not a Christmas house), but it still felt like Christmas.
MORE RECIPES TO TRY:
For more crepes and pancakes recipes, be sure to check our Breakfast Section.
German Potato Pancakes (Kartoffelpuffer)
- 2 lbs / 1kg starchy potatoes, shredded , raw, not cooked
- 1 small onion, finely minced
- 2 large eggs
- 4 tbsp flour
- 1/2 tsp salt (more or less to tate)
- 3-4 tbsp olive oil, for greasing the pan
- Wash potatoes under cold water, then peel and shred finely using a grater. Then mince onion head finely as well (can be also shredded if easier).
- In a large mixing bowl add shredded potato, minced onion, eggs, flour and salt. Mix until well combined.
- Preheat non-stick pan and grease slightly with olive oil (adds extra crispiness and prevents burns). Then with a tablespoon (heaping) add potato pancake batter and spread to form a circle. Pancake should be as thin as possible.
- Once pancake is fully cooked on one side (check with wooden spatula by slightly lifting around the edges), turn around and let cook. Repeat until potato batter is cooked. Stir batter before each pancake is placed in the pan, as potatoes will let their juice out while waiting to be cooked.
- Serve warm with desired main meal and/or toppings.