Potato Puffs (Kartoffelpuffer)
These traditional German Potato Puffs, or Kartoffelpuffer, are crispy on the outside and tender within. Made from grated potatoes and onion bound with flour and egg, they are pan-fried until golden. Perfect as a savory snack or a side dish, often enjoyed with applesauce or sour cream.
Equipment
- 1 Box Grater Alternatively, a food processor with a grating disc.
- 1 Large Mixing Bowl
- 1 Clean Kitchen Towel or Cheesecloth Essential for squeezing out moisture.
- 1 Non-stick Skillet or Frying Pan For even cooking and easy flipping.
- 1 Slotted Spatula For flipping and removing the puffs from oil.
Ingredients
Main
- 5 whole Large Potatoes
- 1 whole Onion
- 2 Tablespoons Plain Flour
- 2 teaspoons Salt
- 2 whole Eggs Beaten
Instructions
- Peel the potatoes and onion. Using a box grater or food processor, finely grate both the potatoes and onion into a large bowl.
- Place the grated potatoes and onion into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly to remove as much excess liquid as possible. This step is crucial for crispy potato puffs.
- Transfer the squeezed potato-onion mixture to a large mixing bowl. Add the plain flour, salt, and beaten eggs. Mix thoroughly until all ingredients are well combined and a uniform batter forms.
- Heat a generous amount of neutral cooking oil (like canola or vegetable) in a large non-stick skillet over medium-high heat. The oil should be hot enough to sizzle when a small drop of mixture is added.
- Using a large spoon, drop portions of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin patties (about 3-4 inches in diameter). Do not overcrowd the pan, cooking in batches if necessary.
- Fry the potato puffs for 3-5 minutes per side, or until they are deeply golden brown and crispy. Adjust heat as needed to prevent burning while ensuring they cook through.
- Once cooked, remove the potato puffs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve hot, traditionally with applesauce (Apfelmus) or sour cream.
Notes
Achieving truly crispy Kartoffelpuffer hinges on thoroughly extracting moisture from the grated potatoes and onion. After grating, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible; this prevents a soggy end product. Ensure your frying oil is hot enough (medium-high) before adding the batter, but not smoking, to achieve a golden-brown crust without burning. Do not overcrowd the pan, as this lowers the oil temperature and leads to steaming rather than frying. For enhanced flavor, consider adding a pinch of freshly grated nutmeg to the potato mixture. Serve immediately with traditional applesauce (Apfelmus) or a dollop of sour cream for a classic German experience.