🇩🇪 German Potato Pancakes (Kartoffelpuffer)
🍽️ Makes: 10–12 pancakes
⏱️ Prep Time: 15 mins | Cook Time: 15–20 mins
📝 Ingredients:
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2 lbs (about 4 large) russet potatoes, peeled
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1 small onion
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2 large eggs
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1/4 cup all-purpose flour
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1/2 tsp salt (or more to taste)
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1/4 tsp black pepper
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Oil for frying (vegetable or sunflower oil)
Optional for serving:
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Applesauce (traditional sweet pairing)
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Sour cream or crème fraîche
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Chopped chives or parsley for garnish
🔪 Instructions:
1. Grate the potatoes and onion
Using a box grater or food processor, finely grate the potatoes and onion. Transfer the mixture to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key to getting crispy pancakes.
2. Mix the batter
In a large bowl, combine the grated and drained potatoes/onion with eggs, flour, salt, and pepper. Mix well until the batter is cohesive but not overly wet.
3. Heat the oil
In a large skillet, heat about 1/4 inch of oil over medium-high heat until shimmering.
4. Fry the pancakes
Drop spoonfuls of the mixture into the hot oil and flatten them with the back of a spoon or spatula. Fry 3–4 minutes per side or until golden brown and crisp.
5. Drain and serve
Transfer pancakes to a paper towel–lined plate to drain excess oil. Serve hot with applesauce, sour cream, or both.
🔁 Variations:
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Add a pinch of nutmeg for a warm depth of flavor (traditional in some regions).
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For a heartier version, stir in grated carrot or zucchini.
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Try them with smoked salmon and crème fraîche for a savory brunch twist.
Would you like a baked or air-fried version for a lighter alternative?