Description
These crispy German Potato Pancakes, or Kartoffelpuffer, are a comforting and versatile dish with a golden-brown crust and soft interior. Perfect for breakfast, a snack, or as a side dish, they bring a taste of Germany to your kitchen.
Ingredients
Scale
- 2 pounds (900 g) russet potatoes
- 1 small yellow or white onion, grated
- 1 egg
- 3 tablespoons (25 g) flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2–3 tablespoons vegetable oil for frying
Instructions
- Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Grate the onion and set aside.
- In a large bowl, combine the grated potatoes, onion, egg, flour, salt, and pepper. Stir until evenly combined.
- Heat the vegetable oil in a skillet over medium-high heat. Test the oil by dropping a small bit of batter into the pan—it should sizzle instantly.
- Scoop about 1/4 cup of batter into the skillet and flatten it gently with a spatula. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Transfer the pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more oil as needed.
- Serve the pancakes hot with applesauce, sour cream, or your favorite dipping sauce.
Notes
For extra crispiness, ensure the potatoes are thoroughly dried before mixing. Avoid overcrowding the pan to maintain the oil’s temperature. Keep finished pancakes warm in a 200°F (95°C) oven if making a large batch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: German Potato Pancakes, Kartoffelpuffer, crispy pancakes, potato recipe, easy breakfast, traditional German dish