Description
Learn how to make delicious German potato pancakes, also known as Kartoffelpuffer, with this easy and traditional recipe. These crispy potato cakes are perfect for breakfast or as a side dish, and they pair wonderfully with applesauce, sour cream, or chopped chives.
Ingredients
Scale
Potato Pancakes:
- 2 lbs russet potatoes (peeled)
- 1 small yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- vegetable oil for frying
Optional Toppings:
- applesauce
- sour cream
- chopped chives
Instructions
- Grate the Potatoes and Onion: Grate the potatoes and onion using a box grater or food processor. Squeeze out excess moisture with a kitchen towel.
- Mix Ingredients: Combine the grated mixture with eggs, flour, salt, and pepper in a bowl.
- Fry the Pancakes: Heat oil in a skillet, add scoops of the mixture, flatten, and fry until golden brown.
- Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate. Serve warm with desired toppings.
Notes
- To keep pancakes warm and crispy, place them in a 200°F oven.
- For a softer interior, retain some potato moisture in the mix.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
