German
Kartoffelpuffer
Crisp-edged German potato pancakes made from freshly grated potatoes and onion, fried until deeply golden. They are traditionally served hot with cool applesauce alongside.
Watch it madeCALLEkocht - Omas Rezepte · 7:12
Ingredients
- Starchy potatoes, peeled600g
- Small yellow onion1
- Egg1 large
- Potato starch or all-purpose flour1 tbsp
- Fine salt3/4 tsp
- Freshly grated nutmeg1 pinch
- Neutral oil or clarified butter4 tbsp, for frying
- Unsweetened applesauce1/2 cup, to serve
Method
- Finely grate the potatoes into a bowl of cold water, then grate the onion separately.
- Drain the potatoes in a sieve, gather them in a clean kitchen towel, and squeeze firmly to remove as much liquid as possible.
- Let the squeezed potato liquid stand for 2 minutes, then pour off the water and keep the white potato starch settled at the bottom.
- Mix the grated potatoes with the onion, egg, reserved potato starch, potato starch or flour, salt, and nutmeg until evenly combined.
- Heat a thin layer of oil or clarified butter in a heavy skillet over medium-high heat.
- Spoon in small portions of the potato mixture, flattening each into a thin pancake about 8 cm wide.
- Fry for 3 to 4 minutes per side until the edges are crisp and the centers are golden brown and cooked through.
- Transfer to a wire rack or paper towels and keep warm while frying the remaining batter.
- Serve immediately with applesauce on the side.
Common questions
Can I substitute the potato starch or flour in Kartoffelpuffer?
Yes. Potato starch gives the crispiest result, but all-purpose flour works well if that’s what you have. Use just enough to bind the mixture; too much makes the pancakes heavier and less crisp.
How do I keep Kartoffelpuffer crisp and avoid soggy pancakes?
Squeeze the grated potatoes very well, and don’t let the mixture sit too long before frying. Use a hot skillet with a thin layer of oil, and drain finished pancakes on a wire rack if possible.
How long does Kartoffelpuffer take to cook, and how do I know they’re done?
Each pancake usually needs 3 to 4 minutes per side over medium-high heat. They’re done when the edges are deep golden and crisp, and the centers look cooked through rather than wet or pale.
What are the most common mistakes when making Kartoffelpuffer?
Common mistakes are not squeezing out enough liquid, using a pan that’s too cool, and making the pancakes too thick. Also avoid overcrowding the skillet, which lowers the temperature and makes them greasy.
Can I store and reheat Kartoffelpuffer, and what should I serve with them?
They’re best eaten right away, but leftovers keep in the fridge for 2 to 3 days. Reheat in a skillet or oven to restore crispness. Applesauce is the classic serving, though sour cream also works.