Traditional German Potato Pancakes
Delight in the crispy and savory experience of traditional German Potato Pancakes, known as Kartoffelpuffer, beloved for their golden crust and tender interior. Perfect as a side dish or a main course.
Prep time: 15 minutesCook time: 15 minutesServes: 4
Ingredients
2 lbs russet potatoes, peeled and grated
1 medium onion, finely grated
2 large eggs
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
Applesauce or sour cream for serving
Instructions
1. Start by grating the peeled potatoes using a box grater and then squeeze out excess moisture using a clean kitchen towel.
2. In a large bowl, combine the grated potatoes with the grated onion, eggs, flour, salt, and black pepper, mixing thoroughly to form a batter.
3. Heat a generous amount of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Drop spoonfuls of the potato mixture into the hot oil, flattening each to form a pancake, and fry until golden brown on both sides, approximately 3-4 minutes per side.
5. Remove the pancakes from the skillet and drain on paper towels to remove excess oil.
6. Serve hot with a dollop of applesauce or sour cream.
Storage
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the pancakes in a preheated oven at 350°F for 10 minutes until warmed through for best results.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
