Description
Traditional German Potato Pancakes (Kartoffelpuffer) are crispy, golden brown fritters made from grated potatoes and onions, mixed with egg and flour, then fried to perfection. Served hot with sour cream or applesauce, they make a delightful appetizer or side dish full of comforting flavors and satisfying textures.
Ingredients
Scale
Potato Pancakes
- 1 small onion
- 1 pound potatoes
- 1 medium-sized egg
- 3 tablespoons flour
- 1 pinch pepper
- 1 pinch salt
- Oil (for frying)
Instructions
- Grate the Potatoes and Onion: Use a box grater or food processor to finely grate the onion and potatoes. Make sure to squeeze out excess moisture by wrapping the grated vegetables in a clean kitchen towel and pressing firmly to remove water. This step ensures the pancakes will be crispy rather than soggy.
- Mix Ingredients: In a large mixing bowl, beat the egg thoroughly. Add the grated onion and potatoes along with the flour, pepper, and salt. Stir all ingredients together until you have a uniform mixture.
- Heat the Oil: Place a large frying pan over medium heat and pour in enough oil to cover the bottom with a thin layer. Allow the oil to heat until shimmering but not smoking to ensure the pancakes fry evenly and develop a crispy crust.
- Fry the Pancakes: Using a tablespoon or a small measuring cup, scoop about ¼ cup of the potato mixture and carefully place it into the hot oil. Flatten the mound gently with the back of a spatula to form thin pancakes. Fry each side for approximately 3 minutes or until they turn golden brown and crispy.
- Repeat: Continue frying the remaining batter in batches, adding additional oil to the pan as needed. Be sure not to overcrowd the pan to maintain the oil temperature and crispiness of each pancake.
- Serve: Transfer the cooked potato pancakes to a paper towel-lined plate to absorb excess oil. Serve hot accompanied by traditional sides such as sour cream or applesauce for a perfect balance of flavors.
Notes
- You can substitute flour with gluten-free flour if needed.
- For extra flavor, add finely chopped chives or parsley to the batter.
- Ensure potatoes are well-drained to keep pancakes crisp.
- If you prefer a healthier option, fry pancakes in a non-stick pan with minimal oil or use a well-oiled cast-iron skillet.
- Serve immediately for best texture, as pancakes tend to soften when cooled.
