Crispy Herbed Kartoffelpuffer
Crispy Herbed Kartoffelpuffer
Classic DishKartoffelpuffer
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
Instructions
Making the Kartoffelpuffer
- 1Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is crucial for crispy kartoffelpuffer.
- 2In a large bowl, combine the squeezed potatoes, chopped onion, beaten egg, chopped chives, and chopped parsley.
- 3Add the flour, salt, and pepper. Mix well until all ingredients are evenly incorporated. The batter should be thick but scoopable.
- 4Heat about 1-2 cm of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- 5Carefully 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.
- 6Fry for 3-5 minutes per side, until golden brown and crispy. Adjust heat as needed to prevent burning.
- 7Remove the kartoffelpuffer from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 8Repeat with the remaining batter, adding more oil if necessary.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 4 g
- Fat
- 15 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Fat | 15 g |
| Carbs | 25 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.
