Description
Classic German Potato Pancakes, known as Kartoffelpuffer, are crispy and golden on the outside with a tender interior. These savory pancakes are made from grated russet potatoes and onions, bound with eggs and flour, then fried to perfection. Served traditionally with applesauce and sour cream, they make a comforting and delicious dish perfect for breakfast, brunch, or dinner.
Ingredients
Scale
Potato Pancakes
- 2 pounds (about 4 medium) russet potatoes, peeled
- 1 small onion, peeled
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying (vegetable or canola)
To Serve
- Applesauce
- Sour cream
- Chopped chives
Instructions
- Grate Potatoes and Onion: Using a box grater or food processor, grate the peeled potatoes and onion thoroughly to prepare the base of the pancake batter.
- Squeeze Out Moisture: Transfer the grated mixture to a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy pancakes.
- Mix the Batter: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Heat Oil: Heat a thin layer of vegetable or canola oil in a large skillet over medium-high heat, preparing for frying the pancakes.
- Form Pancakes: Scoop about ¼ cup of the potato mixture into the hot skillet and flatten it slightly with a spatula to shape into a pancake.
- Fry Pancakes: Cook each pancake for 3–4 minutes on each side until they turn golden brown and crispy. Adjust the heat as needed to prevent burning.
- Drain Excess Oil: Transfer cooked pancakes to a paper towel-lined plate to remove excess oil. Repeat the frying process with the remaining batter.
- Serve Warm: Serve the German Potato Pancakes warm with traditional sides like applesauce, sour cream, and a sprinkle of chopped chives for added flavor.
Notes
- Make sure to squeeze out excess moisture from the grated potatoes to prevent soggy pancakes.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- For extra crispiness, fry the pancakes in small batches without overcrowding the pan.
- Leftover pancakes can be reheated in a skillet or oven to maintain crispness.
- Adding a pinch of nutmeg to the batter can enhance flavor, if desired.
