Despite the first step of the instructions clearly stating that you use uncooked potatoes for this recipe, I boiled the potatoes before I grated them. That’s what I did for the knoedel and mohnzelten that I recently made, and boiling potatoes for dough was fresh in my mind. The result was deep-fried mashed potatoes, more akin to a boxty than kartoffelpuffer. They tasted good, however, and I am confident that if I were to follow this recipe exactly the next time, the result would be tasty and authentic kartoffelpuffer.
225 grams (7.9 oz) potatoes
60 grams (2.1 oz) butter
125 milliliters (1/2 C) water
75 grams (2.6 oz) flour
1/4 teaspoon chili powder
oil for frying
50 grams (1.8 oz) grated parmesan cheese
1. Peel and grate the uncooked potatoes.
2. Combine butter and water in a pan over low heat until the butter has dissolved (do not boil).
3. Remove from heat and sift in the flour all at once. Stir with a wooden spoon until smooth.
4. Return to stove and heat, stirring constantly, until the mixture thickens and comes away from pan rim and base. Remove from heat and let cool slightly.
5. Put the dough into a large mixing bowl. Add the eggs one at a time, stirring thoroughly to incorporate each addition. Continue to beat until the mixture is shiny.
6. Add the grated potatoes and chili powder and combine thoroughly.
7. Heat oil in a deep, heavy pan. Drop the mixture 1 tsp at a time into the pan and fry until golden brown. Drain on kitchen paper, sprinkle with Parmesan, and serve warm.