Crispy German Potato Pancakes

why make this recipe

German Potato Pancakes, also known as Kartoffelpuffer, are a delicious and crispy dish loved by many. They are simple to make and use common ingredients, making them a perfect choice for any home cook. This recipe is great for breakfast, lunch, or even as a snack. They are warm, filling, and pairs well with various toppings, making them versatile for any meal.

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:

1. Wash and peel the potatoes. Then, using a grater or food processor, grate them on the small side.
2. Place the grated potatoes in a kitchen towel and wring to squeeze out as much excess water as possible. Don’t throw the liquid; keep it aside for 5 minutes.
3. Grate the onion on the large side to keep its texture. Squeeze out extra water by wringing it in the same kitchen towel.
4. Put the drained potatoes and onions in a medium-sized bowl. Add the flour, salt, white pepper, smoked paprika, and egg. Mix well to form a batter.
5. Drain most of the liquid from the potatoes and save the white potato starch at the bottom. Add around 2 tbsp of this starch to the batter and mix well.
6. Heat oil in a pan. Add 1/4 cup of the pancake batter and press lightly to flatten. Don’t overcrowd the pan; work in batches to avoid soggy pancakes.
7. Cook for 3-4 minutes on medium-high heat. Flip when you see brown edges. Cook the other side for another 3-4 minutes until golden and crispy.
8. Remove the pancakes onto a wire rack to drain excess oil. Sprinkle with sea salt immediately. You can keep them in a preheated oven while you cook the rest of the batter.
9. 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 crispy. You can enjoy them with a dollop of sour cream, applesauce, or even a sprinkle of fresh herbs like chives. They also pair well with a side of salad or sauerkraut for a balanced meal.

how to store German Potato Pancakes

To store leftover German Potato Pancakes, place them in an airtight container in the fridge for up to 3 days. When you are ready to eat them again, reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.

tips to make German Potato Pancakes

• Use starchy potatoes like Russets for the best texture.
• Make sure to squeeze out as much water as possible to avoid sogginess.
• If you want more flavor, try adding minced garlic or other spices to the batter.
• Serve them immediately after frying for the best taste and texture.

variation

For a twist on the classic recipe, you can add grated cheese or finely chopped vegetables to the batter. This adds extra flavors and textures that make the pancakes even more enjoyable.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the batter ahead of time, but it’s best to cook the pancakes fresh for the best texture.

What can I use instead of potatoes?

You can try using grated zucchini or sweet potatoes for a different flavor profile.

Can I freeze German Potato Pancakes?

Yes, you can freeze them. Allow cooked pancakes to cool completely, then place them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to a freezer-safe container or bag. Reheat in the oven when ready to serve.

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