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German Potato Pancakes Recipe

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★★★★★

4.8 from 88 reviews

These authentic German Potato Pancakes, known as Kartoffelpuffer, are crispy, golden fritters made from grated potatoes and onions, seasoned with smoked paprika and white pepper. Perfectly fried to a golden crisp and served with sour cream and fresh chives, they make a delicious snack or side dish that’s both comforting and flavorful.

Ingredients

Scale

Potato Pancake Batter

  • 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

For Frying and Garnish

  • 1/4 cup (60ml) cooking oil (for frying)
  • 2–3 tbsp chives, chopped (to garnish)
  • Sea salt, to sprinkle
  • Sour cream, for serving

Instructions

  1. Prepare the Potatoes: Wash and peel the potatoes, then grate them using the small holes of a grater or a food processor. Place the grated potatoes in a kitchen towel and wring out as much liquid as possible. Set the liquid aside for 5 minutes to allow the starch to settle.
  2. Prepare the Onions: Grate the yellow onion on the larger side of the grater to retain some texture. Wring out the excess moisture using the same kitchen towel.
  3. Mix the Batter: In a medium bowl, combine the grated potatoes and onions. Add the all-purpose flour, salt, white pepper, smoked paprika, and the egg. Mix thoroughly to create a cohesive batter.
  4. Add Potato Starch: Carefully drain most of the liquid from the grated potatoes, reserving the white starch that settles at the bottom. Add approximately 2 tablespoons of this starch to the batter and mix well to improve binding.
  5. Heat the Oil: Pour the cooking oil into a pan and heat over medium-high heat, preparing for frying the pancakes.
  6. Fry the Pancakes: Scoop about 1/4 cup of the batter into the pan per pancake. Press lightly to flatten the batter but avoid crowding the pan to prevent sogginess. Fry for 3-4 minutes until the edges turn brown and crispy.
  7. Flip and Cook Other Side: Carefully flip the pancakes and cook for another 3-4 minutes until golden and crisp on both sides.
  8. Drain Excess Oil: Remove the pancakes using a spatula and place them on a wire rack to drain excess oil. Sprinkle with sea salt immediately to enhance flavor. You can keep cooked pancakes warm in a preheated oven while frying the remaining batter.
  9. Serve: Serve the hot Kartoffelpuffer garnished with a dollop of sour cream and a sprinkle of chopped chives for a fresh, savory finish. Enjoy immediately for the best texture and flavor.

Notes

  • Use starchy potatoes like Russet or Yukon Gold for best results.
  • Wringing out the liquid from the potatoes is essential to achieve crispiness.
  • Adding the reserved potato starch improves binding and texture.
  • Do not overcrowd the pan to maintain pancake crispiness.
  • Serve immediately or keep warm in a low oven to preserve texture.

Keywords: German potato pancakes, Kartoffelpuffer, crispy potato fritters, traditional German recipe, potato side dish

Find it online: https://ricoloranz.com/german-potato-pancakes-recipe/