Kartoffelpuffer (German Potato Pancakes)
Why this recipe works
- Crisp edges: Squeezing excess liquid from the grated potato helps the pancakes fry rather than steam, giving them a golden, lacy crust.
- Fast from start to finish: Coarsely grated potatoes cook quickly in a shallow layer of oil, keeping the total time to about 30 minutes.
- Sweet or savoury serving: The simple potato-and-onion base works just as well with applesauce as it does with crème fraîche or other savoury toppings.
Get the most out of this recipe
Texture tips
- Squeeze firmly: Remove as much liquid as possible from the grated potato and onion before adding the egg and flour; a wetter mixture will fry softer.
- Keep the oil hot: The oil should shimmer before the batter goes in, so the pancakes begin browning immediately instead of absorbing excess oil.
- Serve straight away: Kartoffelpuffer are at their crispest fresh from the pan, so avoid covering them tightly before serving.
Common mistakes
- Overcrowding the pan: Fry only 2 to 3 pancakes at a time so the oil temperature stays steady and the edges brown properly.
- Using the wrong heat: Medium-high heat gives the best balance: too low makes greasy pancakes, while too high browns the outside before the centre sets.
Ingredient swaps
- Use rice flour: Rice flour can replace plain flour for a gluten-free version with a slightly lighter, crisper finish.
- Change the topping: Swap applesauce for crème fraîche if you prefer a savoury finish.
Make-ahead tips
- Reheat for crispness: Warm leftovers in a dry frying pan or hot oven until piping hot; microwaving will soften the crust.
- Freeze cooked pancakes: Cool completely, freeze between layers, then reheat from frozen in the oven until hot throughout.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and onion. Coarsely grate them into a bowl, then tip into a colander and squeeze out as much liquid as you can with your hands.
- Return the grated potato and onion to the bowl and season with the salt and pepper. Beat in the egg, then stir in the flour until you have a loose batter that holds together when pressed.
- Heat a thin layer of the oil in a frying pan over medium-high heat until shimmering. Drop in 2 to 3 spoonfuls of batter and flatten into pancakes about 1 cm thick; cook for 2 to 3 minutes per side until deeply golden and lacy at the edges.
- Repeat with the remaining batter, adding more oil as needed so the pan stays lightly coated. Serve immediately with the applesauce.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Squeezing out the potato liquid well is the key to crisp pancakes; if the mixture still seems wet, squeeze again before adding the egg and flour.
- Keep the heat at medium-high so the pancakes brown quickly without soaking up too much oil; adjust down slightly if they darken before the centres feel set.
- If serving to anyone vulnerable to foodborne illness, use a pasteurised egg.
Substitutions
- Replace Plain flour with Rice flour for a slightly lighter, crisper finish.
- Replace Applesauce with Crème fraîche for a savoury topping.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a dry frying pan over medium heat for 2 to 3 minutes per side until piping hot, or bake at 200°C (390°F) for 8 to 10 minutes; freeze between layers and reheat from frozen in the oven until piping hot.
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Recipe overview
- Servings: 1 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Gluten Wheat
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