German Potato Pancakes Kartoffelpuffer

These German Potato Pancakes known as Kartoffelpuffer are my quick fix when I crave something crispy comforting and full of flavor They come out golden brown with the most craveable salty exterior and a pillowy potato inside Ready for breakfast or as a side they make my whole house smell absolutely unbelievable

My first try making these for a Sunday brunch turned the kitchen into a family hang out and now we all look forward to kartoffelpuffer mornings

Ingredients

• Potatoes: go for russet or Yukon Gold variety high in starch content for crispy results Look for firm unblemished ones
• Yellow onion: adds gentle sweetness and balances out the potato Choose one that feels heavy and has smooth skin
• All purpose flour: binds everything together and helps achieve the perfect texture Use unbleached flour if possible
• Salt: enhances all the flavors Opt for sea salt for a cleaner taste
• White pepper: delivers gentle heat and earthy flavor Fresher ground tastes much better
• Smoked paprika: brings subtle smokiness and deeper color Spanish smoked paprika is a favorite
• Egg: helps create a stable batter Go for pasture raised or organic if available
• Cooking oil: necessary for perfect crispiness Use a neutral oil like sunflower or canola for frying
• Chives: for garnish bring freshness and a pop of color Pick vibrant green fresh bunches

Step by Step Instructions

Prep the Potatoes:

Wash and peel then grate your potatoes on the small side using a box grater or food processor Wrap them in a kitchen towel and wring firmly to remove as much moisture as possible Let the reserved liquid sit for a few minutes the starch will settle at the bottom

Grate the Onion:

Grate the onion on the coarse side of the grater so you keep pieces for texture rather than mush Take a moment to wring out any extra onion water like you did with the potatoes

Mix the Batter:

In a large bowl combine grated potatoes and onions with flour salt white pepper smoked paprika and egg Add in two tablespoons of the potato starch collected earlier Mix thoroughly until it comes together into a cohesive sticky batter

Form and Fry the Pancakes:

Pour just enough oil into a skillet to coat the bottom and heat over medium high Drop in a quarter cup of batter for each pancake using the back of a spoon to flatten slightly Cook without moving for three to four minutes until the edges look brown Then flip and finish the other side for three to four minutes until fully golden

Drain and Serve:

Carefully transfer the finished pancakes to a wire rack so excess oil can drip away and the bottoms stay crisp Sprinkle a touch more sea salt on top Serve straight away with a dollop of sour cream and a scatter of fresh chives

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I always reach for smoked paprika in the spice drawer for these pancakes That earthy taste brings me straight back to my grandmother making them in her little German kitchen Sometimes even the pickiest eaters ask for seconds

Storage Tips

Kartoffelpuffer are best eaten fresh for maximum crunch but you can store leftovers in an airtight container in the fridge for up to two days Reheat in a hot oven or toaster oven to restore crispiness Avoid the microwave as it makes them soft

Ingredient Substitutions

No yellow onion Try red onion or a shallot Gluten free flour works well as a swap for all purpose flour If you do not have smoked paprika just use regular paprika or add a pinch of cayenne

Serving Suggestions

Serve kartoffelpuffer with sour cream applesauce or even a soft fried egg on top for breakfast They are perfect on the side of roast chicken or with smoked salmon for a brunch spread

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Cultural Context

Kartoffelpuffer have humble roots as a classic German street food especially during fairs and holiday markets Each region has its own twist but the joy of sharing these crispy pancakes remains universal

Recipe FAQs

→ What potatoes work best for Kartoffelpuffer?

High-starch potatoes like russet, Idaho, or Yukon Gold yield the crispiest pancakes and help bind the batter.

→ How do you prevent soggy potato pancakes?

Wring out as much water from the grated potatoes and onions as possible, and fry in hot oil to ensure crispiness.

→ Can I make potato pancakes ahead of time?

For best results, serve them immediately. If needed, keep them warm in a low oven on a wire rack to maintain crispness.

→ What can I serve with German potato pancakes?

Traditionally, they are served with sour cream, applesauce, or garnished with fresh chives for extra flavor.

→ How thick should the pancakes be?

Flatten spoonfuls of batter in the pan to about ¼ inch thick so they cook evenly and turn golden brown.

→ Why add potato starch back into the batter?

The reserved potato starch helps bind the mixture, making the pancakes hold together better and crisp up nicely.