Kartoffelpuffer

Ingredients

Preparation

1. 1

   Prepare the potatoes

   Peel the potatoes and rinse them briefly under cold water. Dry them, then grate them using the large holes of a grater directly over a large bowl. Work quickly to limit discolouration.

2. 2

   Grate the onion

   Peel the onion and grate it finely. Add it immediately to the grated potatoes. The onion adds flavour and also helps slightly slow the oxidation of the potatoes.

3. 3

   Squeeze the mixture

   Transfer the potatoes and onion to a clean cloth or cheesecloth. Gather the cloth and squeeze very firmly over a bowl to extract as much liquid as possible. A wet mixture would produce soft pancakes that are difficult to turn.

4. 4

   Recover the starch

   Let the extracted liquid stand for two to three minutes. Carefully pour away the water while keeping the white layer of starch settled at the bottom of the bowl. Add this starch to the squeezed potatoes to improve binding and crispness.

5. 5

   Prepare the batter

   Add the beaten eggs, flour, salt and pepper to the potatoes. Mix until uniform. The mixture should be moist but bound enough to hold its shape when placed on a spoon.

6. 6

   Adjust the consistency

   If liquid quickly collects at the bottom of the bowl, add one tablespoon of flour. If the mixture seems too dry, add a small spoonful of beaten egg or one tablespoon of water. Avoid adding too much flour.

7. 7

   Heat the oil

   Pour about five millimetres of oil into a large frying pan and heat over medium-high heat. The oil is ready when a small amount of mixture sizzles immediately without browning too quickly.

8. 8

   Shape the pancakes

   Place two tablespoons of mixture into the hot oil for each pancake. Immediately flatten with the back of the spoon to form a thin disc about eight to ten centimetres wide. Leave enough space between the pancakes.

9. 9

   Cook the first side

   Cook for three to four minutes without moving the pancakes, until the edges become deeply golden and crisp. Adjust the heat if the surface colours before the centre begins to set.

10. 10

    Turn and finish cooking

    Slide a wide spatula under each pancake and turn it carefully. Cook for another three to four minutes on the second side, until deeply golden and tender in the centre.

11. 11

    Drain the Kartoffelpuffer

    Place the cooked pancakes on a rack set over a tray or on paper towels. Keep warm in a 100°C oven while cooking the remaining batches, without stacking them so they stay crisp.

12. 12

    Serve immediately

    Serve the Kartoffelpuffer very hot with applesauce for a traditional sweet-and-savoury combination, or with sour cream, chives and a salad for a savoury version.

Tips & tricks

• Choose high-starch potatoes so the pancakes hold together well and crisp easily.
• Grate the potatoes just before cooking to limit oxidation.
• Squeeze the grated potatoes very firmly to remove as much water as possible.
• Keep the starch that settles at the bottom of the extracted liquid and add it back to the mixture.
• Grate the onion finely so it cooks at the same rate as the potatoes.
• Do not add too much flour, as the pancakes would become heavy and doughy.
• Shape thin pancakes so they cook evenly and become crisp.
• Keep the oil hot but not smoking so the pancakes brown without burning.
• Cook in batches without overcrowding the pan.
• Drain briefly on paper towels and serve immediately.

Variations

• Add a small amount of freshly grated nutmeg to the mixture.
• Mix in finely chopped chives or parsley.
• Add grated cheese for a richer version.
• Replace wheat flour with potato starch for a gluten-free version.
• Add a grated carrot for a mildly sweet flavour.
• Serve the pancakes with smoked salmon and sour cream.
• Prepare small pancakes for an appetiser or buffet.

Storage

Kartoffelpuffer are best immediately after cooking. They keep for up to two days in the refrigerator in an airtight container, separated with baking paper. To restore crispness, reheat in a 200°C oven for eight to ten minutes or in a pan with very little additional oil. They can be frozen for up to two months after cooking and reheated directly in the oven.

Nutrition facts(per serving)

What to serve with this recipe?

• Applesauce
• Sour cream and chives
• Smoked salmon
• Green salad

Frequently asked questions