Potato Pancakes (Kartoffelpuffer)
Kartoffelpuffer, or German potato pancakes, are crispy, golden-fried treats made from grated potatoes, onions, eggs, and a touch of flour. Traditionally served with applesauce or sour cream, these savory pancakes are a comforting and satisfying dish, perfect as a side, snack, or even a main course. With their crunchy exterior and tender interior, Kartoffelpuffer are a beloved staple in German cuisine.
Ingredients
- 1 kg potato
- 1/2 small onion
- 1 egg
- 2 tbsp potato starch collected from soaking the grated potatoes
- 1 tsp parsley chopped
- 1/4 tsp salt
- freshly ground black pepper
- 1 tbsp corn starch optional, extra binding if needed
- 2 tbsp clarified butter or ghee
- 2 tbsp neutral oil sunflower, safflower, non-GMO canola
Instructions
Prepare the Potatoes:
- Grate the Yukon Gold potatoes and place them in a large bowl of cold water. Let them soak for 10 minutes to release the starch. Drain the water, but reserve the starch that settles at the bottom of the bowl.
- After draining, press the grated potatoes through a clean kitchen towel or cheesecloth to remove as much moisture as possible.
Prepare the Batter:
- In a large bowl, mix the drained grated potatoes, grated onion, egg, salt, white pepper, and parsley.
- Add the reserved potato starch to the mixture. If the mixture feels too loose, add 1-2 tsp of corn starch for extra binding.
Form the Pancakes:
- Take about 2 tbsp of the potato mixture and form small, round, flat pancakes with your hands. Make sure they are tightly packed.
Fry the Pancakes:
- Heat clarified butter and oil in a large skillet over medium heat.
- Fry the potato pancakes in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.
Serve:
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
- Serve hot with sour cream, applesauce, or your favorite topping.
Notes
Potato variety: Yukon Gold potatoes, or a similar variety, work best for a crispy texture. Russets become to soft.
Grating and draining: After grating the potatoes, be sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This helps achieve a crispier pancake.
Cooking tips: Fry the pancakes in a generous amount of oil over medium heat, ensuring the oil is hot before adding the batter to avoid soggy pancakes.
Serving suggestions: Serve Kartoffelpuffer with traditional sides like applesauce, sour cream, or even smoked salmon for a heartier meal.
Leftovers: These potato pancakes are best eaten fresh, but you can reheat them in a 350°F (175°C) oven to restore their crispiness.
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