why make this recipe
German Potato Pancakes, known as Kartoffelpuffer, are delicious treats that bring comfort to any meal. They are crispy on the outside, soft on the inside, and versatile enough to be enjoyed as a side dish or a snack. The flavors of the potatoes and onions, along with the simple spices, make these pancakes incredibly satisfying. They are also easy to make, meaning you can whip them up quickly for family gatherings, a cozy dinner, or even just for yourself.
how to make German Potato Pancakes
Ingredients:
- 4 medium (550g / 1.2lb) potatoes (see notes)
- 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)
Directions:
- Wash and peel the potatoes. Then, using a grater or food processor, grate them on the small side.
- Place the grated potatoes in a kitchen towel and wring to squeeze out as much excess water as possible. Don’t throw away the liquid from the potatoes; keep it aside for 5 minutes.
- Grate the onions on the large side to keep their texture intact. Squeeze out extra water from the onions using the same kitchen towel.
- In a medium-sized bowl, combine the potatoes and onions. Add the flour, salt, white pepper, smoked paprika, and egg. Mix well to form a batter.
- Drain most of the liquid from the potatoes and save the white potato starch at the bottom. Add around 2 tablespoons of this starch to the batter and mix well.
- Heat oil in a pan. Add 1/4 cup of the pancake batter and press lightly to flatten. Do not overcrowd the pan; work in batches to keep the pancakes crispy.
- Cook for 3-4 minutes on medium-high heat. Flip when you notice brown edges. Cook the opposite side for another 3-4 minutes until golden and crispy.
- Remove the pancakes onto a wire rack to drain excess oil. Sprinkle sea salt immediately. You can keep them warm in a preheated oven while you cook the rest of the batter.
- Spoon some sour cream on the Kartoffelpuffer and garnish with chopped chives. Enjoy hot!
how to serve German Potato Pancakes
German Potato Pancakes are best served hot and fresh. You can top them with sour cream or applesauce for added flavor. They also pair well with a side salad or a light soup. Serve them as a delicious appetizer, snack, or side dish during your meals.
how to store German Potato Pancakes
To store leftover German Potato Pancakes, let them cool completely. Place them in an airtight container lined with paper towels to absorb moisture. Store them in the refrigerator for up to 3 days. To reheat, use an oven or skillet to restore their crispiness.
tips to make German Potato Pancakes
- Make sure to squeeze out as much water from the potatoes and onions as possible to keep the pancakes crispy.
- Use a good quality non-stick pan and enough oil to fry the pancakes well.
- Experiment with spices like garlic powder or fresh herbs for added flavor.
variation
You can add grated carrots or zucchini to the batter for a different twist. A bit of cheese can also be mixed in for extra flavor.
FAQs
Can I use frozen potatoes for this recipe?
It’s best to use fresh potatoes for the best texture and flavor. Frozen potatoes might make the pancakes soggy.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Keep it covered in the fridge and give it a good stir before frying.
What can I serve with German Potato Pancakes?
They are great with sour cream, applesauce, or even a side of sauerkraut. Enjoy them with whatever you like best!
German Potato Pancakes
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy and satisfying German Potato Pancakes (Kartoffelpuffer) that are perfect as a side dish or snack. Easy to prepare and deliciously versatile.
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
- Wash and peel the potatoes. Grate them using a grater or food processor.
- Place the grated potatoes in a kitchen towel and wring to squeeze out excess water. Reserve the liquid for 5 minutes.
- Grate the onions and squeeze out extra water using the towel.
- In a medium bowl, mix the grated potatoes and onions with flour, salt, white pepper, smoked paprika, and egg to form a batter.
- Drain most liquid from the potatoes and add 2 tablespoons of the potato starch to the batter.
- Heat oil in a pan. Pour 1/4 cup of batter and flatten lightly. Avoid overcrowding the pan.
- Cook for 3-4 minutes or until brown edges form. Flip and cook the other side for another 3-4 minutes until golden and crispy.
- Remove pancakes onto a wire rack to drain oil. Sprinkle with sea salt.
- Serve with sour cream and garnish with chives. Enjoy hot!
Notes
Squeeze out as much water from the potatoes and onions as possible to keep the pancakes crispy. You can add spices like garlic powder or fresh herbs for added flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
