German Potato Pancakes Kartoffelpuffer (Print-Friendly Version)
Crispy, golden German potato pancakes with a tender center, chives, and sour cream. Ready in 30 minutes.
# What You’ll Need to Make This:
→ Main
01 -
550 g medium-starch potatoes, peeled
02 -
90 g yellow onion
03 -
3 tablespoons all-purpose flour
04 -
0.5 teaspoon salt
05 -
0.75 teaspoon ground white pepper
06 -
0.5 teaspoon smoked paprika
07 -
1 medium egg
08 -
60 ml cooking oil
→ Garnish
09 -
2 tablespoons chives, finely chopped
10 -
Sour cream, for serving
11 -
Sea salt, to finish
# How to Prepare:
01 -
Scrub, peel, and grate the potatoes using the fine side of a box grater or a food processor. Wring the grated potatoes in a clean kitchen towel to remove excess moisture. Reserve the liquid and set aside for 5 minutes.
02 -
Grate the onion on the coarse side of the grater to maintain its texture. Squeeze out extra liquid using the same kitchen towel.
03 -
In a mixing bowl, combine the drained potatoes, grated onion, flour, salt, white pepper, smoked paprika, and egg. Mix thoroughly to achieve a cohesive batter.
04 -
Carefully pour off most of the reserved liquid from the potatoes, retaining the white starch at the bottom. Add approximately 2 tablespoons of this potato starch to the batter and mix well.
05 -
Heat oil in a non-stick skillet over medium-high heat. Drop 60 ml (about 0.25 cup) of batter per pancake into the pan and flatten gently. Fry in batches to prevent overcrowding, allowing ample space for crispness.
06 -
Fry each pancake for 3–4 minutes on one side until deeply golden brown at the edges. Flip and cook for another 3–4 minutes until the exterior is crisp and the interior is tender.
07 -
Transfer finished pancakes onto a wire rack to drain excess oil. Sprinkle with sea salt while hot. You may hold finished pancakes in a preheated oven while frying remaining batches.
08 -
Top with a spoonful of sour cream and finely chopped chives. Serve immediately while hot.
# Extra Tips:
01 -
Select potatoes with a high starch content for best crispness, such as russet or Yukon Gold.
02 -
Begin frying as soon as the batter is mixed; prolonged standing causes wateriness due to salt drawing out moisture.
03 -
Maintain oil temperature on medium-high for a crisp crust without burning. Adjust heat during frying for consistent results.
04 -
Draining on a wire rack preserves texture; paper towels can create sogginess from trapped heat.