Description
Traditional German Potato Pancakes, also known as Kartoffelpuffer, are crispy and golden on the outside with a tender interior. Made with grated potatoes, onion, eggs, and a touch of flour, these savory pancakes are pan-fried to perfection and make a delicious appetizer or side dish.
Ingredients
Scale
Potato Pancakes
- 2 lbs (900g) potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare Potatoes: Peel and grate the potatoes using the large holes of a grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure crispy pancakes.
- Mix Ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, all-purpose flour, salt, black pepper, and garlic powder if using. Stir well until the mixture is evenly combined.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Allow the oil to become hot but not smoking for optimal frying results.
- Shape and Fry Pancakes: Scoop about 1/4 cup of the potato mixture into the skillet. Use the back of a spoon to flatten it into a pancake shape. Fry for 3-4 minutes on one side until golden brown and crispy, then carefully flip and fry the other side for another 3-4 minutes.
- Drain Excess Oil: Remove the cooked pancake and place it on a plate lined with paper towels to absorb any excess oil.
- Repeat Cooking: Continue frying the remaining mixture in batches, adding more vegetable oil to the skillet as needed to maintain a good frying surface.
Notes
- Removing excess moisture from the potatoes is crucial for crispy pancakes.
- Use medium heat to avoid burning while ensuring pancakes cook through.
- Serve immediately for best texture with sour cream or applesauce.
- Can be kept warm in a low oven (about 200°F/95°C) until serving.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
