German Potato Pancakes Kartoffelpuffer (Print-Friendly Version)
Golden German potato pancakes crisp outside, tender inside. Serve with sour cream and chives for a savory classic.
# What You’ll Need to Make This:
→ Main
01 -
4 medium potatoes (550 g), starchy variety
02 -
1 small yellow onion (90 g)
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 neutral cooking oil, for frying
→ Garnish
09 -
2-3 tablespoons chives, finely chopped
# How to Prepare:
01 -
Wash and peel the potatoes. Grate them finely using the small side of a box grater or food processor.
02 -
Transfer the grated potatoes onto a kitchen towel. Firmly wring out as much liquid as possible. Reserve the strained liquid in a bowl for 5 minutes.
03 -
Grate the onion using the large holes of the grater for better texture. Wring out excess moisture with the same towel.
04 -
Place the grated potatoes and onion in a mixing bowl. Add flour, salt, white pepper, smoked paprika and the egg. Mix thoroughly to create a batter.
05 -
After the reserved potato liquid has settled, drain off most of the water, retaining the white starch at the bottom. Stir approximately 2 tablespoons of this potato starch into the batter.
06 -
Heat oil in a large skillet over medium-high heat. Spoon about 60 ml of batter into the pan and flatten lightly to form a round. Avoid overcrowding to ensure crisp results.
07 -
Fry each pancake for 3-4 minutes per side until golden brown and crisp at the edges. Flip carefully when deep golden on one side and repeat on the opposite side.
08 -
Transfer the cooked pancakes to a wire rack to drain excess oil. Immediately sprinkle with sea salt while hot.
09 -
Serve hot, garnished with a dollop of sour cream and finely chopped chives.
# Extra Tips:
01 -
For optimal results, use high-starch potatoes such as Russet or Yukon Gold.
02 -
Begin frying immediately after preparing the batter to prevent excess moisture.
03 -
Maintain the oil at medium-high heat; pancakes should sizzle upon contact.
04 -
Draining on a wire rack preserves crispness better than paper towels, which may cause sogginess.