Description
German Potato Pancakes are a crispy, golden treat made from grated russet potatoes and onion, mixed with eggs and flour, then fried to perfection. These traditional German pancakes, also known as Kartoffelpuffer, are perfect as a side dish or appetizer and are delicious served with applesauce or sour cream.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes, peeled
- ½ medium onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
Optional Toppings
- Applesauce
- Sour cream
- Chopped chives
Instructions
- Grate Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy pancakes.
- Mix Ingredients: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix thoroughly until fully combined to create the pancake batter.
- Heat Oil: Pour about ¼ inch of vegetable oil into a large skillet and heat it over medium-high heat until hot enough for frying.
- Form and Fry Pancakes: Scoop ¼ cup portions of the potato mixture into the hot oil, flattening each scoop with a spatula into a thin pancake shape.
- Cook Until Golden: Fry each pancake for 3–4 minutes per side, or until both sides are golden brown and crispy. Adjust the heat as needed to avoid burning.
- Drain Excess Oil: Transfer the cooked pancakes to a paper towel-lined plate to drain off any excess oil. Continue frying remaining batter, adding more oil if necessary.
- Serve: Serve the potato pancakes hot with optional applesauce, sour cream, or a sprinkle of chopped chives for added flavor.
Notes
- For extra crispiness, keep cooked pancakes warm in a 250°F oven on a baking sheet while finishing the rest.
- You can freeze cooked potato pancakes and reheat them in the oven or air fryer for convenience.
