Description
German Potato Pancakes, also known as Kartoffelpuffer, are crispy and golden fried pancakes made from grated russet potatoes and onions. Perfect as a side dish or appetizer, these traditional German treats are simple to prepare and deliciously served with sour cream or applesauce.
Ingredients
Scale
Main Ingredients
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 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
For Serving (Optional)
- Sour cream
- Applesauce
Instructions
- Prepare the Potatoes and Onion: Grate the peeled russet potatoes and small onion using a box grater or food processor. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to ensure crisp pancakes.
- Mix the Batter: Transfer the drained potato and onion mixture to a large bowl. Add the eggs, all-purpose flour, salt, black pepper, and baking powder. Mix thoroughly until all ingredients are fully combined, forming a thick batter.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking. This is crucial for frying the pancakes properly.
- Fry the Pancakes: Scoop approximately 1/4 cup of the potato mixture into the hot oil for each pancake. Flatten gently with the back of a spoon to form a thin pancake shape. Fry for 3–4 minutes on each side, or until they become golden brown and crispy.
- Drain Excess Oil: Once fried, transfer the pancakes onto a paper towel-lined plate to absorb any excess oil. This keeps them from becoming greasy.
- Repeat Frying: Continue frying the remaining batter in batches, adding more oil to the pan as necessary. To keep the cooked pancakes warm and crispy, place them in a 200°F (95°C) oven while you finish frying the rest.
- Serve: Serve the German Potato Pancakes warm, optionally accompanied by sour cream or applesauce for a traditional touch.
Notes
- For extra crispiness, fry the pancakes in small batches and avoid overcrowding the pan which can lower the oil temperature.
- Keep cooked pancakes warm in a low oven (200°F or 95°C) while frying the remaining batch.
- The pancakes are best enjoyed fresh but can be reheated in a skillet to restore their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
