German Potato Pancakes (Kartoffelpuffer)

If you’re craving a crispy, golden, and comforting dish, these German Potato Pancakes (Kartoffelpuffer) are just what you need! With their crunchy exterior and tender, flavorful center, they make the perfect side dish, snack, or even a light meal. Serve them with applesauce or sour cream for an authentic touch!

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Why You’ll Love This Recipe

• Crispy Perfection: Golden brown and crunchy on the outside, soft on the inside.
• Simple Ingredients: Made with pantry staples, no fancy ingredients required.
• Versatile: Enjoy them sweet with applesauce or savory with sour cream.
• Quick & Easy: Ready in under 30 minutes!

Ingredients You’ll Need

• Russet Potatoes (2 large, peeled and grated) – Starchy potatoes work best for crispiness.
• Yellow Onion (1 small, grated) – Adds a slight sweetness and depth of flavor.
• Eggs (2 large) – Helps bind everything together.
• All-Purpose Flour (¼ cup) – Provides structure.
• Salt (½ tsp) – Enhances the natural flavors.
• Black Pepper (¼ tsp) – Adds a hint of warmth.
• Vegetable Oil (for frying) – Use a neutral oil with a high smoke point.

Tools You’ll Need

• Box grater or food processor
• Large mixing bowl
• Clean kitchen towel or cheesecloth
• Large skillet
• Spatula

How to Make German Potato Pancakes (Kartoffelpuffer)

Step 1: Prepare the Potatoes

1. Peel and grate the potatoes using the large holes of a box grater or a food processor.
2. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is key for crispy pancakes!

Step 2: Mix the Ingredients

3. In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until fully incorporated.

Step 3: Fry the Pancakes

4. Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
5. Scoop about ¼ cup of the potato mixture into the pan, flattening it into a round pancake.
6. Fry for 3–4 minutes per side or until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Serve and Enjoy

8. Serve warm with applesauce for a traditional touch or sour cream for a savory option.

What to Serve with Kartoffelpuffer

• Classic applesauce for a sweet contrast.
• A dollop of sour cream for a creamy, tangy balance.
• Serve alongside bratwurst or a fresh cucumber salad for a hearty meal.

Tips for the Best Potato Pancakes

• Drain Excess Moisture: Removing as much liquid as possible ensures a crispier pancake.
• Use Starchy Potatoes: Russet potatoes yield the best texture.
• Don’t Overcrowd the Pan: Cook in batches to maintain crispiness.
• Adjust the Heat: If pancakes brown too quickly, lower the heat slightly.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
• Reheat: Warm in an oven at 375°F (190°C) for 10 minutes to keep them crispy.

Frequently Asked Questions

Can I make these gluten-free?
Yes! Just swap the flour for a gluten-free alternative like cornstarch or potato starch.

Can I prepare the batter ahead of time?
It’s best to fry the pancakes right away, but you can grate the potatoes and store them submerged in water in the fridge. Drain and squeeze before mixing.

Why are my pancakes soggy?
Too much moisture! Make sure to squeeze out all the liquid from the potatoes before mixing.

Conclusion

These crispy, golden Kartoffelpuffer are a must-try for anyone who loves comfort food. Whether you enjoy them sweet or savory, they’re guaranteed to be a hit at the table.

Give this recipe a try and let me know how they turn out!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: German

Nutritional Information (Per Pancake):
Calories: 150 | Protein: 3g | Carbohydrates: 20g | Fat: 7g | Fiber: 2g | Sodium: 180mg

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