Potato Pancakes from WW2: A Taste of History and Simplicity

These potato pancakes are not just a dish; they’re a glimpse into the resilience of the past. Made with minimal ingredients during the resource-scarce days of World War 2, this recipe offers a hearty and flavorful meal that’s still beloved today. Whether you’re making them for breakfast or a simple snack, these crispy delights remind us of how simple ingredients can create magic in the kitchen.

History

During World War 2, rationing was a way of life. Staples like flour, butter, and milk were rationed, which meant home cooks had to get creative. Potatoes became a star ingredient, used to stretch meals and provide sustenance. Potato pancakes, or “Kartoffelpuffer” as they were known in German-speaking regions, were a simple yet satisfying way to feed the family. The recipe varied across regions but remained a symbol of ingenuity and perseverance.

Equipments

• Grater or box grater
• Mixing bowl (I love this mixing bowl set)
• Large frying pan
• Spatula
• Strainer or clean kitchen towel (to remove excess liquid)
• Measuring cups and spoons

Ingredients

• 4 medium-sized potatoes (about 2 cups grated)
• 1 small onion (optional, for extra flavor)
• 1 egg
• 2 tbsp flour (or any substitute available, like breadcrumbs)
• A pinch of salt
• A pinch of pepper
• 2–3 tbsp oil or lard (for frying)

Instructions

Step 1: Grate the Potatoes and Onion

Using a grater, finely grate the potatoes and onion into a mixing bowl. Once grated, place them in a strainer or wrap them in a clean kitchen towel to squeeze out the excess moisture. This step ensures your pancakes stay crispy.

Step 2: Mix the Batter

In the mixing bowl, combine the grated potatoes and onion with the egg, flour, salt, and pepper. Mix until the ingredients are evenly combined. The batter will be thick but slightly moist.

Step 3: Heat the Pan

Heat a large frying pan over medium heat and add the oil or lard. Make sure the oil is hot but not smoking before frying.

Step 4: Fry the Pancakes

Scoop about 2 tablespoons of batter and flatten it gently into a round pancake shape in the pan. Fry for 3–4 minutes on each side or until golden brown and crispy. Cook in batches to avoid overcrowding the pan.

Step 5: Drain and Serve

Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve warm with your choice of toppings, like applesauce or sour cream, or enjoy them plain as they were eaten during WW2.

Special Notes

• For a more authentic wartime feel, you can replace the egg with a mixture of water and flour to mimic rationing constraints.
• Add herbs or garlic if you want to enhance the flavor without straying too far from the original recipe.
• Serve alongside a simple soup or salad to turn this dish into a full meal.

Nutrition (Per Serving)

• Calories: 150 kcal
• Carbohydrates: 22 g
• Protein: 3 g
• Fat: 6 g
• Fiber: 2 g
• Sodium: 180 mg