German Potato Pancakes (Kartoffelpuffer) Recipe
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.
- 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
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
- 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.
- Prepare Onions: Grate the onion on the larger holes of the grater to maintain texture. Squeeze out excess water using the same kitchen towel.
- 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.
- 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.
- Heat Oil: Heat cooking oil in a pan over medium-high heat.
- 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.
- 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.
- 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
