Description
Crispy and golden German Potato Pancakes, known as Kartoffelpuffer, are made from grated potatoes mixed with eggs, flour, and seasoning, then pan-fried to perfection. Perfect as a comforting side dish or a savory snack, these pancakes are delicious served hot with applesauce, sour cream, or fresh herbs.
Ingredients
Scale
Basic Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- 4 large potatoes, peeled and grated
- 1 small onion, finely grated (optional)
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
- 1/4 teaspoon baking powder (optional for extra fluffiness)
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture to ensure crispy pancakes.
- Make the Batter: In a large bowl, beat the eggs. Add the grated potatoes, flour, salt, pepper, and grated onion if using. Stir to combine until the mixture holds together. For fluffier pancakes, mix in the baking powder.
- Fry the Pancakes: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of the potato mixture into the skillet, flattening them into small, round pancakes. Fry each side for 3-4 minutes until golden brown and crispy.
- Drain and Serve: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve: Serve the pancakes hot, topped with applesauce, sour cream, or a sprinkle of fresh herbs like parsley.
Notes
- Removing excess moisture from the grated potatoes is key for crispy pancakes.
- Adding baking powder is optional but gives a lighter, fluffier texture.
- Use medium-high heat when frying to achieve a crispy exterior without overcooking.
- Serve immediately for best texture and flavor.
- These pancakes pair well with applesauce, sour cream, or fresh herbs like parsley.
