Crispy German Potato Pancakes

by

Of course! Crispy German Potato Pancakes, or Kartoffelpuffer, are a beloved comfort food. When done right, they are gloriously crispy on the outside, tender on the inside, and packed with savory potato flavor.

This recipe focuses on the classic method and includes key tips to ensure maximum crispiness and prevent sogginess.

The Secret to Crispy Potato Pancakes

The enemy of crispiness is moisture and starch. Here’s how we win the battle:

  1. Remove Water: We squeeze the shredded potatoes aggressively to get them as dry as possible.
  2. Use the Starch: The starch that drains out is added back in, which acts as a natural binder and crisping agent.
  3. Hot, Shallow Oil: Cooking in a generous amount of oil at the right temperature is non-negotiable for that golden, lacy crust.

Classic Crispy German Potato Pancakes (Kartoffelpuffer)

Yields: About 8-10 medium pancakes
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

· 2 lbs (about 900g) starchy potatoes (Russets or Yukon Golds are ideal)
· 1 small yellow onion
· 1 large egg, lightly beaten
· 3 tablespoons all-purpose flour
· 1 teaspoon salt (plus more for sprinkling)
· ¼ teaspoon freshly ground black pepper
· Pinch of freshly grated nutmeg (optional, but traditional)
· Vegetable oil, canola oil, or clarified butter (ghee) for frying

Instructions

  1. Prepare the Potatoes: Peel the potatoes. Grate them using the medium holes of a box grater or the shredding disk of a food processor. Immediately transfer the shredded potatoes to a large bowl of cold water to prevent browning.
  2. Grate and Combine: Grate the onion using the same grater. Drain the potatoes and place them in the center of a clean, thin kitchen towel or a few layers of cheesecloth. Add the grated onion on top.
  3. THE CRUCIAL STEP: Squeeze Dry: Gather the edges of the towel and twist it tightly over the sink. Squeeze with all your might until you can’t get any more liquid out. You will be amazed at how much water is released. This is the most important step for crispiness!
  4. Reserve the Starch: Let the squeezed potato water sit in a bowl for 2 minutes. You’ll see a white layer of potato starch settle at the bottom. Carefully pour off the water, leaving the starch behind.
  5. Make the Batter: In a medium bowl, combine the squeezed potato-onion mixture, the reserved potato starch, beaten egg, flour, salt, pepper, and nutmeg. Mix until everything is well combined.
  6. Heat the Oil: Pour enough oil into a large skillet (cast iron is best) to cover the bottom by about ¼ inch. Heat over medium-high heat until the oil shimmers and a shred of potato sizzles immediately when dropped in (around 350-375°F / 175-190°C).
  7. Fry to Perfection:
    · For each pancake, drop a heaping tablespoonful of the potato mixture into the hot oil and press down gently with the back of a spatula to flatten to about ½-inch thickness. Don’t overcrowd the pan.
    · Fry for 3-5 minutes per side, until deeply golden brown and crispy around the edges.
    · Flip once and cook the other side until equally golden and crispy.
  8. Drain and Serve: Transfer the cooked pancakes to a wire rack set over a baking sheet (this keeps them crispy). If using paper towels, don’t pile them on top of each other or they’ll steam and get soft. Sprinkle with a little extra salt while they’re still hot.

Serving Suggestions

· Classic German Style: Serve with Apfelmus (unsweetened apple sauce) and a dollop of cinnamon-spiced whipped cream.
· Savory Option: Top with smoked salmon, sour cream, and fresh dill or chives.
· Simple & Delicious: Just a big spoonful of sour cream or Greek yogurt.

Tips for Guaranteed Success

· Work Quickly: The longer the shredded potatoes sit after squeezing, the more they will oxidize and release water. Have your pan hot and ready to go.
· Oil Temperature is Key: If the oil isn’t hot enough, the pancakes will absorb oil and be greasy. If it’s too hot, they’ll burn before cooking through.
· Don’t Make the Batter Ahead: This is not a make-ahead batter. Prepare and fry immediately.
· Keeping Warm: To keep a batch warm while you cook the rest, place them in a single layer on a wire rack set over a baking sheet in a 250°F (120°C) oven.

Enjoy your journey to crispy, golden perfection! These potato pancakes are a truly rewarding and delicious treat. Guten Appetit!

Leave a Comment