Description
German Potato Pancakes, also known as Kartoffelpuffer, are a classic and crispy fried treat made from grated potatoes, onions, and a few simple ingredients. Perfectly golden and crunchy on the outside while tender inside, these savory pancakes are a beloved comfort food in German cuisine, often served with applesauce or sour cream.
Ingredients
Potato Pancakes
- 4 large Russet potatoes (about 2 pounds), peeled and grated
- 1 medium onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil or sunflower oil, for frying (about 1/4 cup)
For Serving
- Applesauce, optional
- Sour cream, optional
Instructions
- Prepare the potatoes and onions: Peel and grate the potatoes and onion using a box grater or food processor. Transfer them to a clean kitchen towel and squeeze out as much excess moisture as possible to ensure crispy pancakes.
- Combine ingredients: In a large bowl, mix the grated potatoes and onion with eggs, flour, salt, and pepper until well combined. The mixture should hold together when formed into a patty.
- Heat the oil: Pour vegetable oil into a large frying pan over medium-high heat until shimmering but not smoking.
- Fry the pancakes: Scoop about 2 tablespoons of the potato mixture per pancake, flatten slightly, and carefully place in the hot oil. Fry for 3 to 4 minutes per side or until golden brown and crispy. Work in batches to avoid crowding the pan.
- Drain and keep warm: Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if needed as you fry the remaining pancakes.
- Serve: Serve hot with traditional sides like applesauce or sour cream for dipping.
Notes
- For extra crispiness, soak grated potatoes in cold water for 10 minutes before draining and drying.
- Use starchy potatoes like Russets for best texture.
- Do not overcrowd the pan to ensure even frying and crispy edges.
- Optionally, add a pinch of nutmeg or chopped fresh herbs for flavor variations.
