Name: Crispy Herbed Kartoffelpuffer
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 kartoffelpuffer
Cuisine: European cuisine
Ingredients: 500 g potatoes (peeled and coarsely grated); 1 pcs onion (finely chopped); 1 pcs egg (lightly beaten); 2 tbsp chives (finely chopped); 2 tbsp parsley (finely chopped); 3 tbsp flour (all-purpose); 1 tsp salt; 0.5 tsp black pepper (freshly ground); l vegetable oil (for frying)

Kartoffelpuffer

Prep: 25 min • Cook: 20 min. Classic Kartoffelpuffer elevated with fresh chives and parsley mixed into the batter for an herbaceous twist. Serve with a dollop of sour cream or a lemon-dill yogurt. Perfect for a light brunch or appetizer.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 8
Course: Appetizer
Complexity: Easy

Units:

Scale:

Ingredients

18oz potatoes(peeled and coarsely grated)
1 pc onion(finely chopped)
1 pc egg(lightly beaten)
2 tbsp chives(finely chopped)
2 tbsp parsley(finely chopped)
3 tbsp flour(all-purpose)
1 tsp salt
1/2 tsp black pepper(freshly ground)
l vegetable oil(for frying)

Instructions

Making the Kartoffelpuffer

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for crispy kartoffelpuffer.
In a large bowl, combine the squeezed potatoes, chopped onion, beaten egg, chopped chives, and chopped parsley.
Add the flour, salt, and pepper. Mix well until all ingredients are evenly incorporated. The batter should be thick but scoopable.
Heat about 1-2 cm of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Do not overcrowd the pan.
Fry for 3-5 minutes per side, until golden brown and crispy. Adjust heat as needed to prevent burning.
Remove the kartoffelpuffer from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter, adding more oil if necessary.

Nutrition

Servings: 8
Serving size (imperial): 2.8 oz

Nutrient	Per serving	Per 100 g	Total (8 servings)
Calories	250 kcal	310.5 kcal	2,000 kcal
Protein	3.5 g	4.3 g	28 g
Fat	15 g	18.6 g	120 g
Carbs	25 g	31.1 g	200 g

Tips

Ensure potatoes are very well drained of excess liquid for the crispiest texture.
Maintain a consistent oil temperature; too low and they'll be greasy, too high and they'll burn.
Serve immediately for best crispiness, accompanied by sour cream or applesauce.

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Instructions

Making the Kartoffelpuffer

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for crispy kartoffelpuffer.
In a large bowl, combine the squeezed potatoes, chopped onion, beaten egg, chopped chives, and chopped parsley.
Add the flour, salt, and pepper. Mix well until all ingredients are evenly incorporated. The batter should be thick but scoopable.
Heat about 1-2 cm of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Do not overcrowd the pan.
Fry for 3-5 minutes per side, until golden brown and crispy. Adjust heat as needed to prevent burning.
Remove the kartoffelpuffer from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter, adding more oil if necessary.

Nutrient

Per serving

Per 100 g

Total (8 servings)

Calories

250 kcal

310.5 kcal

2,000 kcal

Protein

3.5 g

4.3 g

28 g

Fat

15 g

18.6 g

120 g

Carbs

25 g

31.1 g

200 g