Kartoffelpuffer
Crispy on the outside and tender on the inside, these traditional German Potato Pancakes are a comforting dish perfect for family gatherings.
Ingredients
Main ingredients
- 2 pounds potatoes Choose starchy varieties for that perfect crispness and tenderness.
- 1 small onion Adds a touch of aromatic sweetness.
- 2 pieces eggs Creates a rich binding agent.
- 1/4 cup all-purpose flour Gives the pancakes structure while maintaining lightness.
- 1 teaspoon salt Essential for enhancing all the natural flavors.
- 1/4 teaspoon black pepper For a subtle kick that livens up the dish.
- Vegetable oil for frying Ensures a golden, crispy exterior.
Instructions
Preparation
- Peel the potatoes and grate them into a large bowl using a box grater or a food processor.
- Place the grated potatoes onto a clean kitchen towel, gather the sides, and squeeze out as much liquid as possible.
- Peel and grate the small onion, then add it to the bowl with the potatoes.
- In another bowl, whisk together the eggs, all-purpose flour, salt, and black pepper until smooth.
- Incorporate the squeezed potatoes and onion into the egg mixture, stirring until well combined.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
- Scoop about 1/4 cup of the potato mixture onto the hot skillet and flatten gently into pancake shape.
- Fry for about 4-5 minutes on each side until golden brown and crispy.
- Transfer the cooked potato pancakes to a paper towel-lined plate to absorb excess oil.
- Serve hot with your favorite toppings such as sour cream, applesauce, or fresh herbs.
Notes
Choose starchy potatoes for the best texture. Ensure to squeeze out excess moisture for crispy pancakes. These pancakes can be made in advance and reheated.