Traditional German Potato Pancakes (Kartoffelpuffer)
Crispy German Potato Pancakes (Kartoffelpuffer) are a beloved dish in German kitchens and festive markets. The key to a golden, crunchy pancake is squeezing out every bit of moisture from the grated potatoes—this prevents sogginess and ensures perfect frying.
German Potato Pancakes (Kartoffelpuffer)
Ingredients:
- 2 ½ lbs russet potatoes, peeled and finely grated
- 1 yellow onion, finely grated
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp salt
- Oil for frying
Instructions:
Step 1: Remove Excess Moisture
Place the grated potatoes in a clean kitchen towel. Twist and squeeze firmly to remove as much liquid as possible. This is essential for a crispy finish.
Step 2: Make the Batter
In a large bowl, combine the dried potatoes, grated onion, eggs, salt, and flour. Mix thoroughly by hand. If the mixture feels too wet, add an extra tablespoon of flour.
Step 3: Fry the Pancakes
Heat a few tablespoons of oil in a large skillet over medium-high heat. Spoon ⅓–½ cup of the mixture into the pan, flatten slightly, and fry 3–5 minutes per side until deep golden and crisp.
Step 4: Drain and Serve
Transfer to paper towels briefly to remove excess oil. Serve immediately for maximum crispness.
Serving Ideas:
- Sweet: With applesauce and a light dusting of powdered sugar.
- Savory: Topped with sour cream or Greek yogurt and fresh chives.
- As a Side: Perfect alongside a roast with gravy to soak up the flavors.
