Description
Crispy and golden German Potato Pancakes, also known as Kartoffelpuffer, are a delightful and traditional dish made from grated russet potatoes and onions, bound with eggs and flour, then pan-fried to perfection. Served warm with applesauce and sour cream, these pancakes are a comforting and versatile treat 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)
Serving
- Applesauce
- Sour cream
- Chopped chives
Instructions
- Grate Potatoes and Onion: Using a box grater or food processor, grate the peeled potatoes and peeled onion finely to ensure a smooth texture for the pancakes.
- Squeeze Out Excess Moisture: Transfer the grated potatoes and onion to a clean kitchen towel. Gather the towel edges and squeeze firmly to remove as much liquid as possible. This step is crucial to achieve crispy pancakes.
- Mix the Batter: In a large mixing bowl, combine the grated potato and onion with 2 large eggs, ¼ cup of all-purpose flour, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir well until all ingredients are evenly incorporated into a cohesive batter.
- Heat the Oil: Pour a thin layer of vegetable or canola oil into a large skillet and heat it over medium-high heat until shimmering but not smoking. Adequate oil ensures an even, crispy crust.
- Form and Fry Pancakes: Using about ¼ cup of the potato mixture per pancake, scoop it into the hot skillet and gently flatten with a spatula to form a round pancake about ½ inch thick.
- Cook Until Golden and Crispy: Fry each pancake for 3 to 4 minutes on each side, turning carefully with a spatula when the bottom is golden brown and crisp. Repeat with the remaining batter, adding more oil as needed.
- Drain Excess Oil: Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil and maintain crispness.
- Serve Warm: Serve your German Potato Pancakes immediately while warm, accompanied by applesauce, sour cream, and a sprinkle of chopped chives for garnish and extra flavor.
Notes
- Grating potatoes and squeezing out moisture prevents sogginess and helps achieve a crispy texture.
- Using russet potatoes is ideal for their starchy content, which helps bind the pancakes.
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These pancakes are best enjoyed immediately but can be kept warm in a low oven for up to 20 minutes.
- For extra flavor, consider adding finely chopped herbs like parsley or a pinch of nutmeg to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: German
