German Potato Pancakes, or “Kartoffelpuffer,” are a traditional and beloved dish in German cuisine. These crispy, golden pancakes are made from grated potatoes and are often served as a side dish, snack, or even as a sweet treat with applesauce. Simple to make yet bursting with flavor, this recipe is a must-try for anyone looking to experience authentic German cooking at home.
German Potato Pancakes are incredibly versatile and can be enjoyed in various ways. Traditionally, they are served as a savory side dish alongside meats like sausages or schnitzel. However, they can also be served as a sweet treat with applesauce or even sprinkled with sugar. These pancakes make a great appetizer, brunch item, or snack, and are perfect for any time of day.
If you have leftovers, they can be reheated in the oven or a skillet to maintain their crispiness. They also freeze well, making them a convenient option for quick meals later on.
This German Potato Pancakes recipe is a fantastic way to bring a taste of Germany into your kitchen. With their crispy exterior and tender, flavorful interior, these pancakes are sure to become a favorite in your household. Whether you enjoy them savory or sweet, these Kartoffelpuffer are a delicious and comforting dish that will leave you craving more!!
INGREDIENTS:
- 4 large russet potatoes
- 1 medium onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Applesauce or sour cream for serving (optional)
INSTRUCTIONS:
- Prepare the Potatoes and Onion: Start by peeling the potatoes and onion. Using a box grater, grate the potatoes and onion into a large bowl. If you prefer a finer texture, you can also use a food processor.
- Remove Excess Moisture: To ensure your pancakes are crispy, it’s important to remove as much moisture as possible from the grated potatoes and onion. Place the mixture in a clean kitchen towel or cheesecloth and squeeze out the excess liquid. This step is crucial for achieving the perfect texture.
- Combine Ingredients: In the bowl with the grated potatoes and onion, add the eggs, flour, salt, and pepper. Mix everything together until well combined. The eggs and flour act as a binder, helping the pancakes hold their shape during frying.
- Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. The oil should be hot enough to sizzle when a small drop of the potato mixture is added.
- Fry the Pancakes: Scoop about 1/4 cup of the potato mixture into the hot oil, pressing it down with a spatula to form a pancake. Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, as this will lower the oil temperature and result in soggy pancakes.
- Drain and Serve: Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the German Potato Pancakes hot, with a side of applesauce or sour cream if desired.