Chef's Tip
After grating the potatoes, squeeze out as much moisture as possible using a clean kitchen towel. This extra step prevents the pancakes from becoming soggy and ensures they achieve that perfect crispy exterior.
Instructions
- Grate peeled potatoes using the large holes of a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture.
- Transfer potatoes to a large bowl and immediately add grated onion, eggs, flour, salt, and pepper. Mix well to combine.
- For the cinnamon crème fraîche: In a small bowl, whisk together crème fraîche, cinnamon, and powdered sugar until smooth. Refrigerate until ready to serve.
- For the fire-roasted apples: Core and slice apples into 1/4-inch wedges (no need to peel). In a large skillet, melt butter over medium-high heat. Add apple slices and brown sugar. Cook for 5-7 minutes, stirring occasionally, until apples are tender and caramelized. Set aside.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Working in batches, drop 1/4 cup portions of potato mixture into the hot oil. Flatten slightly with a spatula to form 3-inch pancakes.
- Fry until golden brown and crispy, about 3-4 minutes per side. Transfer to paper towels to drain. Add more oil between batches if needed.
- Keep cooked pancakes warm in a 200°F oven while preparing remaining batches.
Plating
Arrange 2-3 potato pancakes on each plate. Top with a dollop of cinnamon crème fraîche and a spoonful of fire-roasted apples. Garnish with chopped chives and a light dusting of ground cinnamon for visual appeal.
Storage & Reheating
Store cooled potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until hot and crispy. The cinnamon crème fraîche can be refrigerated separately for up to 5 days. The apple topping can be refrigerated for up to 3 days and gently reheated before serving.
About This Recipe
Potato pancakes, or 'Kartoffelpuffer,' are a beloved staple in German cuisine, traditionally served at festivals and holiday markets. This version draws from Jacob Wirth's interpretation, which elevated the humble potato pancake with sophisticated accompaniments. The cinnamon crème fraîche and fire-roasted apples add a sweet counterpoint to the savory pancakes, creating a balanced dish that honors its German roots while introducing complementary flavors.