Description
German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden savory pancakes made with grated russet potatoes, onion, eggs, and flour. Fried until crunchy on the outside and tender in the middle, these rustic pancakes make a delicious breakfast, side dish, or snack. Serve them hot with applesauce, sour cream, or your favorite topping.
Ingredients
- 4 medium russet potatoes (about 2 lbs), peeled
- 1 small yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Vegetable oil, for frying (about 1/2 cup)
Instructions
- Grate the peeled potatoes and onion using a box grater or food processor.
- Transfer the grated mixture to a clean dish towel or cheesecloth and squeeze out as much moisture as possible.
- Place the drained potato and onion mixture in a large bowl. Add the eggs, flour, salt, and black pepper. Mix until evenly combined.
- Heat a thin layer of vegetable oil in a large skillet over medium heat until shimmering.
- Scoop about 1/4 cup of the potato mixture into the skillet for each pancake. Flatten each portion gently with a spatula.
- Fry for 3–4 minutes per side, until the pancakes are golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. If cooking in batches, keep them warm in a 200°F (90°C) oven.
- Serve hot with applesauce, sour cream, or your favorite topping.
Notes
- Remove excess moisture: Squeezing the grated potatoes and onion thoroughly helps the pancakes become crisp instead of soggy.
- Keep the mixture consistent: Stir the potato mixture before scooping each batch, as moisture may settle at the bottom of the bowl.
- Don’t overcrowd the skillet: Leave space between pancakes so they fry evenly and develop crispy edges.
- Maintain the oil temperature: Use medium heat and adjust as needed to prevent the pancakes from browning too quickly before cooking through.
- Serving ideas: Serve traditionally with applesauce or sour cream, or enjoy as a savory breakfast side dish.
- Yield: Makes 6 servings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Pan-Frying
- Cuisine: German