Description
Traditional German Potato Pancakes known as Kartoffelpuffer, these crispy and golden fried delights are made from grated russet potatoes and onions, combined with flour and egg for a perfect binding batter. Fried to a crisp outside and tender inside, they are delicious served hot with classic toppings like applesauce or sour cream.
Ingredients
Main Ingredients
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt (plus more for seasoning)
- Pinch of black pepper (for savory pancakes)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Prepare the potatoes and onion: Wash and peel the russet potatoes. Using the large grating side of a box grater, grate the potatoes into a bowl. Grate the small yellow onion into the same bowl to add flavor and moisture.
- Drain excess liquid: If you notice any excess liquid pooling from the grated potato and onion mixture, carefully drain off as much liquid as possible to avoid soggy pancakes.
- Mix ingredients: Add a pinch of salt, a pinch of black pepper (if making savory pancakes), 3 tablespoons of all-purpose flour, and the large egg to the potato and onion mixture. Use your hands to thoroughly combine all ingredients into a thick, cohesive batter.
- Heat oil: Place a large skillet over medium heat and add 1-2 tablespoons of vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Form and fry pancakes: For each pancake, scoop about 2 tablespoons of the potato batter into the hot oil. Flatten each slightly with the back of a spoon or spatula to form small pancakes. Fry for 3-4 minutes on one side until deep golden brown and crispy.
- Flip and fry other side: Carefully flip the pancakes and fry another 3-4 minutes until the other side is equally golden and crisp. Transfer the fried pancakes to a plate lined with paper towels to absorb excess oil.
- Double fry for extra crunch: Once all pancakes have been fried once, return each pancake to the skillet and fry again for 30-60 seconds on each side to maximize crispness.
- Serve immediately: Serve the potato pancakes hot and crispy. Traditional toppings include applesauce, brown sugar, sour cream, or yogurt sauce according to your preference.
Notes
- Removing excess liquid from the grated potatoes is essential to achieve crispy pancakes.
- For sweeter versions, omit black pepper and serve with applesauce or brown sugar.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- Double frying pancakes improves their crispiness significantly.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: German