Description
German Potato Pancakes, known as Kartoffelpuffer, are crispy, golden-brown pancakes made from grated potatoes and onions, mixed with egg and flour, then pan-fried to perfection. They make a delicious, comforting side dish or snack commonly served with sour cream or applesauce.
Ingredients
Scale
Vegetables
- 1 small onion
- 1 pound potatoes
Main Ingredients
- 1 medium-sized egg
- 3 tablespoons flour
Seasoning
- 1 pinch pepper
- 1 pinch salt
Cooking
- Oil (for frying)
Instructions
- Grate the Potatoes and Onion: Use a box grater or a food processor to grate the small onion and 1 pound of potatoes finely. Be sure to grate them evenly to create a consistent texture for the pancakes.
- Squeeze Out Excess Moisture: Place the grated potatoes and onion in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This is important for getting crispy pancakes.
- Mix Ingredients: In a large bowl, beat 1 medium egg. Add the grated and dried potatoes and onions, then stir in 3 tablespoons of flour, a pinch of salt, and a pinch of pepper. Mix everything until fully combined into a thick batter.
- Heat the Oil: Pour a thin layer of oil into a large frying pan and heat it over medium heat until hot but not smoking. The oil should be enough to partially submerge the pancakes for even frying.
- Fry the Pancakes: Scoop about ¼ cup of the potato mixture per pancake and carefully place it into the hot oil. Flatten each scoop gently with a spatula into a thin, even layer. Fry for approximately 3 minutes on one side until golden brown and crispy.
- Flip and Continue Frying: Carefully flip the pancakes and fry the other side for another 3 minutes or until equally golden and crisp.
- Repeat: Continue frying the remaining mixture in batches, adding more oil to the pan as needed to maintain the frying surface.
- Serve: Once all pancakes are cooked, serve them hot. Traditional accompaniments include sour cream or applesauce, which complement the savory pancakes perfectly.
Notes
- Removing excess moisture from the grated potatoes is key to achieving crispy pancakes.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Serve immediately after frying for the best texture; pancakes tend to lose crispiness as they cool.
- Leftover pancakes can be reheated in a skillet to restore some crispiness.
