German Potato Pancakes (Kartoffelpuffer) Recipe

Introduction

German Potato Pancakes, or Kartoffelpuffer, are crispy on the outside and tender inside, making them a delightful treat for any meal. This classic recipe combines grated potatoes and onions into flavorful pancakes that are perfect with sour cream and chives.

Ingredients

• 4 medium (550g / 1.2lb) potatoes
• 1 small (90g) yellow onion
• 3 tbsp all-purpose flour
• 1/2 tsp salt
• 3/4 tsp white pepper
• 1/2 tsp smoked paprika
• 1 medium egg
• 1/4 cup (60ml) cooking oil (for frying)
• 2-3 tbsp chives (to garnish)

Instructions

1. Step 1: Wash and peel the potatoes. Grate them using the small side of a grater or a food processor.
2. Step 2: Place the grated potatoes in a kitchen towel and wring out as much excess water as possible. Set aside the squeezed liquid for 5 minutes.
3. Step 3: Grate the onion on the large holes of the grater to keep its texture. Wring out extra water using the same kitchen towel.
4. Step 4: In a medium bowl, combine the grated potatoes and onions. Add flour, salt, white pepper, smoked paprika, and egg. Mix thoroughly to form a batter.
5. Step 5: Drain most of the liquid from the potato juice, reserving the white potato starch settled at the bottom. Add about 2 tablespoons of this starch to the batter and mix well.
6. Step 6: Heat the cooking oil in a pan over medium-high heat. Pour about 1/4 cup of batter into the pan and gently flatten it. Avoid overcrowding; cook in batches to keep pancakes crisp.
7. Step 7: Cook the pancakes for 3-4 minutes until the edges turn brown and crisp. Flip carefully and cook the other side for 3-4 minutes until golden and crispy.
8. Step 8: Transfer the cooked pancakes to a wire rack to drain excess oil. Sprinkle with sea salt immediately. Keep warm in a preheated oven if needed while cooking the rest.
9. Step 9: Serve hot topped with a spoonful of sour cream and a sprinkle of chopped chives. Enjoy your Kartoffelpuffer fresh!

Tips & Variations

• Use starchy potatoes like Russets for the best crispy texture.
• Grate potatoes and onions just before cooking to prevent browning and maintain freshness.
• For extra flavor, add a pinch of garlic powder or finely chopped herbs to the batter.
• Serve with applesauce or smoked salmon for a delicious twist.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispness, avoiding the microwave if possible as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Kartoffelpuffer ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for a few hours, but it’s best to cook the pancakes fresh for optimal crispiness.

What can I use instead of sour cream for topping?

You can substitute sour cream with Greek yogurt, crème fraîche, or even applesauce for a sweet contrast.

German Potato Pancakes (Kartoffelpuffer) Recipe

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Deliciously crispy German Potato Pancakes, known as Kartoffelpuffer, made from grated potatoes and onions, seasoned with paprika and white pepper, then pan-fried to golden perfection. Served hot with sour cream and garnished with fresh chives, these traditional pancakes make a comforting appetizer or side dish.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 pancakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Potato Pancakes

• 4 medium potatoes (550g / 1.2lb), peeled and grated
• 1 small yellow onion (90g), grated
• 3 tbsp all-purpose flour
• 1/2 tsp salt
• 3/4 tsp white pepper
• 1/2 tsp smoked paprika
• 1 medium egg
• 2 tbsp potato starch (from grated potato liquid)

For Frying

• 1/4 cup (60ml) cooking oil

Garnish

• 2–3 tbsp chopped chives
• Sour cream (for serving)
• Sea salt (to sprinkle)

Instructions

1. Prepare Potatoes: Wash and peel the potatoes. Using a grater or food processor, grate them on the small side. Place grated potatoes in a kitchen towel and wring out as much excess water as possible, reserving the squeezed liquid for starch.
2. Prepare Onions: Grate the onion on the larger holes of the grater to maintain texture. Squeeze out excess water using the same kitchen towel.
3. Mix Ingredients: In a medium bowl, combine grated potatoes and onions with flour, salt, white pepper, smoked paprika, and the egg. Mix thoroughly to create the batter.
4. Add Potato Starch: Let the reserved potato liquid sit for 5 minutes; starch will settle at the bottom. Drain most liquid and add about 2 tablespoons of the potato starch to the batter, mixing well.
5. Heat Oil: Heat cooking oil in a pan over medium-high heat.
6. Cook Pancakes: Spoon about 1/4 cup of batter into the pan and gently flatten to form a pancake. Avoid overcrowding. Cook for 3-4 minutes until edges brown, then flip and cook the other side for 3-4 minutes until golden, crispy, and cooked through.
7. Drain and Season: Remove pancakes and place on a wire rack to drain excess oil. Immediately sprinkle with sea salt. Optionally keep cooked pancakes warm in a preheated oven while cooking remaining batter.
8. Serve: Serve hot topped with a spoonful of sour cream and garnished with chopped chives. Enjoy your authentic Kartoffelpuffer!

Notes

• Using a kitchen towel to remove excess moisture ensures crispy pancakes.
• Squeezing out and reserving the potato liquid to extract starch helps bind the batter for better texture.
• Do not overcrowd the pan to avoid soggy pancakes.
• You can keep cooked pancakes warm in a low oven while finishing the rest.
• Serve immediately for best crispness.

Keywords: German potato pancakes, Kartoffelpuffer, potato fritters, crispy potato pancakes, traditional German recipe