German Potato Pancakes, or Kartoffelpuffer, are a traditional favorite known for their crispy edges and soft, tender centers. These pancakes are made with coarsely grated potatoes, onion, and a touch of seasoning, then pan-fried to golden perfection. They’re simple yet incredibly satisfying, making them a versatile side dish or a delicious snack on their own. Serve with a side of applesauce or sour cream for an authentic German touch that’s perfect for any time of year.
Ingredients
- 1 kg (about 2.2 lbs) potatoes, peeled and coarsely grated
- 1 onion, finely chopped (about 100 g or 3.5 oz)
- 2 large eggs (about 100 g or 3.5 oz)
- 50 g (about ½ cup) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 100 ml (about ½ cup) vegetable oil, for frying
Instructions
- Start by peeling and grating the potatoes. Use a clean kitchen towel to squeeze out excess liquid from the grated potatoes for a crispier pancake.
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, eggs, flour, baking powder, salt, and pepper. Mix well to combine.
- Heat vegetable oil in a large skillet over medium-high heat. Drop spoonfuls of the potato mixture into the skillet, flattening each into a round pancake.
- Fry the pancakes until golden brown and crisp on both sides, about 3-4 minutes per side. Take them out and transfer to a plate lined with paper towels to absorb any excess oil.
- Serve warm, with applesauce or sour cream if desired.
Conclusion
These German Potato Pancakes offer a delicious balance of crispy texture and savory flavor, ideal for serving with both sweet and savory sides. Whether for breakfast, lunch, or as a snack, Kartoffelpuffer brings a taste of Germany to your table that’s bound to be a hit with family and friends alike!
Classic German Potato Pancakes (Kartoffelpuffer)
Ingredients
- 1 kg about 2.2 lbs potatoes, peeled and coarsely grated
- 1 onion finely chopped (about 100 g or 3.5 oz)
- 2 large eggs about 100 g or 3.5 oz
- 50 g about ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 100 ml about ½ cup vegetable oil, for frying
Instructions
- Start by peeling and grating the potatoes. Use a clean kitchen towel to squeeze out excess liquid from the grated potatoes for a crispier pancake.
- In a large mixing bowl, combine the grated potatoes, finely chopped onion, eggs, flour, baking powder, salt, and pepper. Mix well to combine.
- Heat vegetable oil in a large skillet over medium-high heat. Drop spoonfuls of the potato mixture into the skillet, flattening each into a round pancake.
- Fry the pancakes until golden brown and crisp on both sides, about 3-4 minutes per side. Take them out and transfer to a plate lined with paper towels to absorb any excess oil.
- Serve warm, with applesauce or sour cream if desired.