Of course! German Potato Pancakes, known as Kartoffelpuffer or Reibekuchen, are a crispy, savory, and incredibly comforting treat. They’re a staple at German Christmas markets but are simple enough to make at home any day.
Here is a classic, authentic recipe for perfectly crispy-on-the-outside, tender-on-the-inside potato pancakes.
Authentic German Potato Pancakes (Kartoffelpuffer)
This recipe uses a traditional technique to prevent the potatoes from browning and ensures maximum crispiness.
Yields: About 8-10 medium pancakes
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients
· 2 lbs (about 1 kg) starchy potatoes (such as Russets or Yukon Golds)
· 1 small yellow onion
· 1 large egg, lightly beaten
· 3-4 tbsp all-purpose flour or potato starch
· 1 tsp salt
· ½ tsp freshly ground black pepper
· A pinch of freshly grated nutmeg (optional, but classic)
· Vegetable oil, canola oil, or clarified butter (Ghee) for frying
For Serving (Traditional Options):
· Savory: Applesauce
· Savory: Sour cream or crème fraîche
· Sweet: Lingonberry jam or strawberry jam
Instructions
- Prepare the Potatoes (The Key Step to Prevent Browning):
· Peel the potatoes. Grate them using the fine shredding side of a box grater or the grating disk of a food processor.
· Immediately place the grated potatoes into a large bowl of cold water. Swirl them around, then drain them through a fine-mesh sieve or colander.
· Place the drained, grated potatoes in the center of a clean, thin kitchen towel or several layers of cheesecloth. Gather the edges and twist the cloth tightly over the sink, squeezing out as much liquid as possible. This step is crucial for crispiness!
- Prepare the Batter:
· Finely grate the onion. In a large mixing bowl, combine the squeezed-dry potatoes and the grated onion.
· Add the beaten egg, flour, salt, pepper, and nutmeg (if using).
· Use a fork to mix everything together until just combined. Do not overmix. The batter should be sticky but hold together loosely.
- Fry the Pancakes:
· Heat about ¼ inch of oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. The oil is hot enough when a small shred of potato sizzles immediately upon contact.
· Take a heaping tablespoon (or a ¼ cup for larger pancakes) of the potato mixture and carefully place it into the hot oil. Flatten it gently with the back of a spatula to form a pancake about ¼ to ½ inch thick.
· Don’t overcrowd the pan. Fry in batches, giving them plenty of space.
- Cook to Golden Brown Perfection:
· Fry for 3-5 minutes per side, until deeply golden brown and crispy around the edges.
· Flip carefully and fry the other side until equally golden and crispy.
- Drain and Serve:
· Remove the finished pancakes from the skillet and place them on a wire rack set over a baking sheet. This keeps them crispy on all sides. If you don’t have a rack, use a paper towel-lined plate, but they may get slightly soft on one side.
· Sprinkle with a little extra salt while they are still hot.
· Serve immediately while they are at their crispiest, with applesauce and/or sour cream on the side.
Tips for the Perfect Kartoffelpuffer
· Squeeze, Squeeze, Squeeze: The single most important step is squeezing ALL the excess water out of the potatoes. The drier they are, the crispier your pancakes will be.
· Starchy Potatoes are Best: Russet (Idaho) potatoes have the most starch, which helps bind the pancakes and creates a wonderful crispy texture.
· Work Quickly: Once the potatoes are grated, they begin to oxidize and release more water. Work efficiently to mix and fry the batter soon after preparing it.
· Keep Them Warm: If you’re making a large batch, you can keep finished pancakes warm and crispy in a 200°F (95°C) oven on a wire rack set inside a baking sheet.
· The Onion Trick: Grating the onion adds flavor and its natural juices help prevent the potatoes from browning too much.
· Consistency is Key: If your batter seems too wet and isn’t holding together, add another tablespoon of flour.
Serving Traditions
· In Germany, they are most commonly served with sweet applesauce (the contrast is divine) or with sour cream.
· At Christmas markets, you’ll often get them dusted with powdered sugar.
· They are also fantastic served with smoked salmon and a dollop of crème fraîche for a more elegant appetizer.
Guten Appetit! Enjoy these delicious, crispy bites of comfort.