German Potato Pancakes (Kartoffelpuffer)
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5.0
3 reviews
Excellent
German Potato Pancakes (Kartoffelpuffer)
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German Potato Pancakes (kartoffelpuffer) are deeply satisfying, golden brown, fried potato fritters with a crunchy exterior and soft interior. Make them within 30 minutes at home with my easy-to-follow recipe!
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Ingredients
- 4 medium (550g / 1.2lb) potatoes see notes
- 1 small (90g) yellow onion
- 3 tablespoon all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon white pepper
- ½ teaspoon smoked paprika
- 1 medium egg
- ¼ cup (60ml) cooking oil for frying
- 2-3 tbsp chives to garnish
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Instructions
- Wash and peel the potatoes. Then using a grater or food processor grate them on the small side.
- Place them in a kitchen towel and wring to squeeze out as much excess water as possible. Don't throw the liquid from the potatoes. Keep aside for 5 minutes.
- On the large side, grate the onions. Grating on the larger holes will keep its texture intact. Squeeze out extra water by wringing in the same kitchen towel.
- Then put the potatoes and onions in a medium-sized bowl. Add the flour, salt, white pepper, smoked paprika and egg. Mix well to form a batter.
- Drain most of the liquid from the potatoes and save the white potato starch at the bottom. Add around 2 tablespoon to the batter and mix well.
- Heat oil in a pan. Add ¼ cup of the pancake batter and press lightly to flatten. Don't over crowd the pan, work in batches or the potato pancakes will get soggy.
- Cook for 3-4 minutes on medium high heat. Flip when you notice brown edges. Cook on the opposite side for 3-4 minutes till golden and crispy.
- Remove on a wire rack to drain excess oil. Sprinkle sea salt immediately. You can also keep in a preheated oven while you tend to rest of the batter.
- Spoon some sour cream on the kartoffelpuffer and garnish with chopped chives. Enjoy hot!
Equipments used:
Notes
- Use potatoes high in starch content, like russet, Idaho and Yukon Gold.
- Don't let the batter sit for too long. Start frying immediately! The salt pulls moisture out of the potatoes and makes the entire batter watery.
- Heat the oil properly to avoid soggy pancakes. Fry on medium-high, adjusting as needed—raise the heat if there's no bubbling, lower it if they're burning. Ensure they cook inside without burning on the outside.
- Remove your fried potato pancakes on a wire rack. When you put on a paper towel, the trapped heat makes them soggy from the bottom.
Nutrition Information
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Serving
1potato pancake
Calories
108kcal
(5%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
20mg
(7%)
Sodium
158mg
(7%)
Potassium
320mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
104IU
(2%)
Vitamin C
15mg
(17%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8potato pancakes
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1potato pancake | |
| Calories | 108kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 158mg | 7% |
| Potassium | 320mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 15mg | 17% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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