“It is a very famous dish also on German Christmas markets and for me, especially tasty with apple sauce and sugar.”
by Christina Wegner who is part of the Controlling team in Hamburg, Germany
Crispy, golden, and comforting: “Kartoffelpuffer” offer a taste of German tradition
Best enjoyed straight from the pan, while they’re still warm and golden, “Kartoffelpuffer”, are a beloved, crispy German potato pancake. The best part? This German classic is versatile and can be enjoyed savory or sweet (depending on the mood), and both are equally delicious.
They’re a common sight at the Christmas markets, bringing warmth and comfort during the colder months. Christina’s favorite version is the sweet one, served with apple sauce and sugar. For a savory twist, she recommends either garlic sauce or curd, and seasoning the batter with spices to bring out more flavor.
Main Course
Vegetarian
Preparation time: 40 min
Ingredients:
- 500 g potatoes
- 1 onion
- pinch of salt
- pinch of pepper (if you prefer savory pancakes)
- 3 tablespoons flour
- 1 medium-sized egg
- oil for frying
Preparation:
Wash and peel the 500 grams of potatoes and one onion. Grate the potatoes into a bowl using the grating side of a four-sided grater (the one typically used for grating cheese). Grate the onion as well. If grating the onion doesn't work, you can finely chop it with a knife. If the grated potatoes release a lot of water when squeezed in your hand, drain off some of the excess liquid.
Add a pinch of salt, pepper (if making savory pancakes), flour, and the egg. Mix everything thoroughly until you have a well-combined batter – using your hands works best.
Heat two tablespoons of oil in a pan. Add two tablespoons of batter per pancake, ensuring they’re not too thick or too large to cook evenly. You’ll likely only fit 2–4 pancakes in the pan at once.
Fry until both sides are golden brown (about 3–4 minutes per side), then remove from the pan. Place on a paper towel to absorb excess oil. To keep them warm, place the cooked pancakes in a preheated oven. Repeat with the remaining batter, adding more oil as needed.
Serve immediately with apple sauce for a sweet version, or with sour cream, yogurt, or quark for a savory option.
Discover more of our Logbook stories
Linguine al Pesto Genovese
From the hills of Liguria to our shared table – where fresh basil, pine nuts, and memories come together. Linguine al Pesto Genovese is ready to be served.
South African Traditional Steamed Bread
Discover Nosipho’s family recipe – and try your hand at a bread that rises with memory.
Underway
From rickshaws to regional trains—these stories show how our colleagues around the world make their way to work, one commute at a time..
Beyond the Helm
In this series, it’s the people behind the voyage who take the lead – sharing their own glimpses into everyday maritime life.
Cucumber Kimchi Salad
Crisp, spicy, and full of heritage – pull up a chair and taste the tradition with cucumber kimchi salad.
Mango Pomelo Sago
Make Kit Ying’s version of this modern classic—light, fruity, and ready in under an hour.
Seafarer Portraits
What’s it really like to live and work where the horizon never ends? Step aboard and discover a multitude of stories from life at sea.
Sri Lankan Lentil Dhal
Cook, simmer, and see for yourself – Greta’s favorite dhal recipe starts here.
Your Photos
From portside sunsets to open-sea snapshots: These are the images that caught our colleagues’ eyes. Take a look through their lens.
New Edition
Stay tuned! Our brand-new edition of Logbook, coming in August 2025, is waiting just on the horizon.