Description
German Potato Pancakes, known as Kartoffelpuffer, are crispy, golden pancakes made from grated potatoes, onions, and a few simple ingredients. They’re traditionally served with applesauce or sour cream, making them perfect as a savory side dish, breakfast, or snack. These pancakes are easy to make and incredibly delicious!
Ingredients
Units
Scale
- 2 lbs (900g) russet potatoes, peeled and grated
- 1 medium onion, grated
- 2 large eggs, beaten
- 1/4 cup (30g) all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg (optional)
- Vegetable oil, for frying
For Serving:
- Applesauce or sour cream
- Chopped chives (optional)
Instructions
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Prepare the Potatoes:
- Grate the peeled potatoes using a box grater or a food processor with a grating attachment.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much excess water as possible.
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Combine the Ingredients:
- In a large bowl, mix the grated potatoes, grated onion, beaten eggs, flour, salt, pepper, and nutmeg (if using) until well combined.
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Form the Pancakes:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Scoop about 1/4 cup of the potato mixture into the hot oil and flatten it with a spatula to form a pancake.
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Fry the Pancakes:
- Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.
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Serve:
- Serve the hot potato pancakes with applesauce or sour cream. Garnish with chopped chives, if desired.
Notes
- Make it gluten-free: Use gluten-free flour or potato starch.
- Add-ins: Mix in chopped parsley or a bit of shredded cheese for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet for best results.