Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 kg starchy potatoes (Russet/Maris Piper), peeled
- 1 small onion (about 100 g), finely grated
- 2 large eggs
- 3 tbsp potato starch (or 1/4 cup all-purpose flour)
- 1 1/2 tsp fine sea salt, 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- 3/4 cup (180 ml) neutral oil (sunflower/rapeseed), plus 2 tbsp clarified butter (optional)
- To serve: Lemon wedges; Herb Quark (250 g quark, mixed herbs, lemon) or Applesauce
Do This
- 1. Stir quark with chopped chives, parsley, dill, lemon zest/juice, salt, and pepper; chill. Or simmer chopped apples with water and a pinch of cinnamon 10–12 minutes; mash; cool.
- 2. Grate potatoes on the coarse side; grate onion fine. Toss together.
- 3. Squeeze hard by the handful in a clean towel over a bowl; let the juices settle 1 minute. Pour off the water and scrape the white starch back into the potatoes.
- 4. Mix in eggs, potato starch, salt, pepper, and nutmeg until just combined.
- 5. Heat 1/4 cm oil (plus clarified butter if using) in a wide skillet to 175°C/345°F over medium-high. Preheat oven to 95°C/200°F to keep batches warm.
- 6. Fry 3–4 pancakes at a time (2–3 tbsp batter each), 2–3 minutes per side until deep golden and lacy; drain on a rack, keep warm.
- 7. Serve hot with herb quark or applesauce and a squeeze of lemon.
Why You’ll Love This Recipe
- Lacy-crisp edges with tender, well-seasoned centers—true German-style Reibekuchen.
- Smart starch-saving method for extra crunch without heavy breading.
- Two classic pairings: cool herb quark or cozy applesauce, plus bright lemon.
- Simple ingredients, big flavor—perfect for weeknights or a cozy weekend brunch.
Grocery List
- Produce: Starchy potatoes, onion, chives, parsley, dill, lemons, apples (for applesauce), garlic (optional)
- Dairy: Quark (or whole-milk Greek yogurt), eggs, clarified butter (optional)
- Pantry: Potato starch (or all-purpose flour), neutral oil (sunflower/rapeseed), fine sea salt, black pepper, whole nutmeg, sugar (optional), ground cinnamon (optional)
Full Ingredients
For the Kartoffelpuffer
- 1 kg starchy potatoes (Russet/Maris Piper), peeled
- 1 small onion (about 100 g), finely grated
- 2 large eggs
- 3 tbsp potato starch (or 1/4 cup/32 g all-purpose flour)
- 1 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
- 3/4 cup (180 ml) neutral oil (sunflower or rapeseed), plus 2 tbsp clarified butter or ghee (optional, for flavor)
- Lemon wedges, for serving
Herb Quark (serve chilled)
- 250 g quark (about 1 cup; or use whole-milk Greek yogurt)
- 2 tbsp milk or water, to loosen (as needed)
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped dill (or 1 tsp finely chopped chervil)
- 1/2 tsp lemon zest + 1–2 tsp lemon juice
- 1/2 small garlic clove, grated (optional)
- 1/4–1/2 tsp fine sea salt, to taste; black pepper, to taste
Quick Applesauce (optional)
- 3 medium apples (about 450 g), peeled, cored, chopped
- 1/4 cup (60 ml) water
- 1–2 tsp sugar (optional, to taste)
- Pinch ground cinnamon (optional)
- 1 tsp lemon juice
Step-by-Step Instructions
Step 1: Mix the herb quark
In a small bowl, whisk quark with the milk or water until smooth and spoonable. Fold in chives, parsley, dill, lemon zest, and lemon juice. Add grated garlic if using. Season with salt and pepper. Cover and refrigerate at least 15 minutes so the flavors bloom.
Step 2: Make the optional quick applesauce
Combine chopped apples, water, and sugar in a small saucepan. Bring to a simmer over medium heat, cover, and cook 10–12 minutes, stirring once or twice, until the apples are soft. Mash with a fork to your preferred texture, then stir in cinnamon (if using) and lemon juice. Cool to room temperature.
Step 3: Grate potatoes and onion
Using the coarse side of a box grater (or food processor grating disk), grate the peeled potatoes. Finely grate the onion on the small holes or microplane. Toss the potato and onion together in a large bowl; the onion helps prevent browning and adds flavor.
Step 4: Squeeze and reclaim the starch
Place the potato-onion mixture into a clean kitchen towel and squeeze very firmly over a bowl to expel as much liquid as possible. Set the bowl of liquid aside for 1 minute so the white potato starch settles. Carefully pour off the top water and scrape the starch from the bottom back into the squeezed potato mixture. This boosts crispness.
Step 5: Season and bind the batter
Return the potatoes to the bowl. Stir in the eggs, potato starch (or flour), salt, pepper, and nutmeg until just combined. The mixture should hold together but not be pasty. If it seems wet, mix in 1 additional teaspoon potato starch. Work quickly from this point for best color and texture.
Step 6: Fry until lacy and golden
Preheat the oven to 95°C/200°F and set a wire rack over a baking sheet. In a wide heavy skillet (cast iron or steel), heat 3–4 mm (about 1/8 inch) of neutral oil over medium-high heat to 175°C/345°F. Add the clarified butter for flavor if using. Drop 2–3 tablespoons of batter per pancake into the hot oil, flattening lightly with the back of the spoon to about 8–10 cm wide with frilly edges. Fry 2–3 minutes per side until deep golden-brown and lacy. Adjust heat as needed to maintain gentle sizzle and even browning. Transfer to the rack to drain and keep warm while you fry the rest.
Step 7: Serve
Serve the Kartoffelpuffer piping hot with chilled herb quark or applesauce on the side and lemon wedges for squeezing. A light sprinkle of flaky salt right at the table makes the crisp edges sing.
Pro Tips
- Use starchy potatoes for the best crunch; the squeeze-and-starch method is key.
- Keep pancakes thin with wispy edges—press gently in the pan for that signature lacy look.
- Fry in shallow oil and avoid crowding; cool on a wire rack, not paper towels, to stay crisp.
- To hold for a crowd, keep pancakes warm in a 95°C/200°F oven on a rack while frying batches.
- A spoonful of clarified butter mixed into the oil adds classic German flavor without smoking.
Variations
- Smoked fish and quark: Top hot pancakes with a dollop of herb quark and ribbons of smoked trout or salmon, plus lemon zest.
- Cheese-onion: Fold 60 g finely grated Emmental or Gruyère and 2 sliced scallions into the batter; fry as directed.
- Gluten-free classic: Use potato starch only; skip flour entirely for extra-crisp results.
Storage & Make-Ahead
Cooked Kartoffelpuffer keep 2 days in the refrigerator. Re-crisp on a wire rack at 220°C/425°F for 10–12 minutes (no need to flip). Freeze in a single layer, then store in bags up to 2 months; reheat from frozen at 220°C/425°F for 12–15 minutes. Herb quark keeps 2–3 days chilled; applesauce keeps 5–7 days. The raw batter is best used immediately and does not store well.
Nutrition (per serving)
Approximate, with quark and applesauce: 520 kcal; 23 g fat; 74 g carbohydrates; 12 g protein; 7 g fiber; 720 mg sodium.
