Description
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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Ingredients
- 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.
Instructions
Step 1: Prepare the Potatoes
- Peel and grate the potatoes using the large holes of a box grater or a food processor.
- 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
- 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
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Scoop about ¼ cup of the potato mixture into the pan, flattening it into a round pancake.
- Fry for 3–4 minutes per side or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Serve and Enjoy
- Serve warm with applesauce for a traditional touch or sour cream for a savory option.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: German