Description
Authentic German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden fritters made from grated russet potatoes and onion, seasoned and fried to perfection. These savory pancakes make a perfect side dish, traditionally enjoyed with applesauce or sour cream. Quick to prepare and full of comforting flavors, they bring a taste of Germany to your table with every bite.
Ingredients
Scale
Potato Pancakes
- 2 pounds russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- Vegetable oil for frying (about 1/4 inch deep)
Instructions
- Prepare the Potatoes and Onion: After grating the russet potatoes and the yellow onion, place the mixture into a clean kitchen towel and squeeze out as much moisture as possible to ensure the pancakes become crispy during frying.
- Mix Ingredients: Transfer the dried potato and onion mixture into a large bowl. Add the eggs, all-purpose flour, salt, black pepper, and baking powder. Mix well until all ingredients are evenly combined to create the batter.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1/4 inch. Heat the oil over medium heat until hot enough for frying, but not smoking.
- Form and Fry Pancakes: Working in batches to avoid overcrowding, spoon 1/4 cup portions of the potato batter into the skillet. Flatten each portion slightly with a spatula to form pancakes roughly 3 to 4 inches in diameter.
- Cook Until Golden: Fry each pancake for 3 to 4 minutes on each side, or until they develop a beautiful golden brown crust and become crispy on the outside.
- Drain Excess Oil: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess vegetable oil.
- Serve Warm: Serve the German potato pancakes immediately while warm, accompanied by traditional sides like applesauce or sour cream for an authentic experience.
Notes
- For extra crispiness, ensure the potato mixture is squeezed very dry before mixing and frying.
- These pancakes are best enjoyed fresh but can be reheated in a hot oven to maintain crispness.
- Use medium heat when frying to avoid burning the outside before the inside is cooked through.
- Vegetable oil is preferred for frying due to its neutral flavor and high smoke point.
