Name: German Potato Pancakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 4 medium potatoes (550g / 1.2lb), peeled and grated; 1 small yellow onion (90g), grated; 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, chopped (to garnish); Sea salt, to sprinkle; Sour cream, for serving

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Introduction

German Potato Pancakes, or Kartoffelpuffer, are crispy, golden delights perfect for breakfast, lunch, or a comforting snack. Made from grated potatoes and onions, these pancakes are flavorful and easy to prepare, bringing a taste of traditional German cuisine to your kitchen.

The image shows three golden-brown crispy potato pancakes stacked slightly overlapping on a round white plate. On the top pancake, there is a dollop of white sour cream sprinkled with small green chive pieces. The pancakes have a crunchy texture with rough edges and visible strands of grated potato. A turquoise-handled gold fork rests on the plate, partially touching the pancakes. In the background, there is a white tray with more potato pancakes on white parchment paper, all set against a white marbled surface with a few scattered chive pieces around. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Wash and peel the potatoes. Using a grater or food processor, grate them on the small side.
Step 2: Place the grated potatoes in a kitchen towel and wring out as much excess water as possible. Keep the squeezed-out liquid aside for about 5 minutes.
Step 3: Grate the onion on the large holes of your grater to retain texture. Squeeze out the extra water using the same kitchen towel.
Step 4: In a medium bowl, combine the grated potatoes and onion. Add flour, salt, white pepper, smoked paprika, and the egg. Mix well to form a batter.
Step 5: Carefully drain most of the liquid from the reserved potato water, leaving the starch settled at the bottom. Add about 2 tablespoons of this potato starch to the batter and mix thoroughly.
Step 6: Heat the oil in a pan over medium-high heat. Add about 1/4 cup of the batter per pancake and press lightly to flatten. Avoid overcrowding the pan to keep pancakes crispy.
Step 7: Cook each pancake for 3-4 minutes until brown edges appear, then flip and cook the other side for another 3-4 minutes until golden and crispy.
Step 8: Remove pancakes and drain on a wire rack. Sprinkle with sea salt while still hot. Keep cooked pancakes warm in a preheated oven if cooking in batches.
Step 9: Serve hot with a spoonful of sour cream and garnish with chopped chives. Enjoy your Kartoffelpuffer fresh and crispy!

Tips & Variations

Use a mix of starchy and waxy potatoes for the best texture.
For extra crispiness, avoid adding too much onion liquid to the batter.
Try adding finely chopped herbs like parsley or dill for a fresh twist.
Serve with applesauce or smoked salmon as alternative toppings.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness rather than using a microwave, which can make them soggy.

How to Serve

The image shows three golden-brown potato pancakes with a crispy texture and slightly uneven edges, placed on white parchment paper over a black cooling rack. The pancakes are sprinkled with small pieces of fresh green chives. In the bottom right corner, there is a small bowl filled with a white creamy dip. The scene is set on a white marbled surface with a dark plate and fork partially visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it. Stir gently before frying, but it’s best to cook them the same day for optimal texture.

What if I don’t have smoked paprika?

You can substitute with regular paprika or a pinch of cayenne pepper for a different flavor profile, though smoked paprika adds a unique smoky note that complements the potatoes well.