Here’s a classic recipe for German potato pancakes (Kartoffelpuffer)—crispy, golden, and perfect with applesauce or sour cream.
Ingredients (Makes 8–10 pancakes)
- 2 lbs (≈900 g) russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 3–4 tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- Vegetable oil, for frying
- Optional toppings: applesauce, sour cream, smoked salmon
Instructions
- Grate the Potatoes and Onion:
- Using a box grater or food processor, grate the potatoes and onion.
- Place grated mixture in a clean kitchen towel or cheesecloth and squeeze out excess liquid. This prevents soggy pancakes.
- Make the Batter:
- In a large bowl, combine grated potatoes and onion with eggs, flour, salt, and pepper. Mix until well combined.
- Fry the Pancakes:
- Heat ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Spoon about 2–3 tablespoons of potato mixture per pancake into the hot oil and flatten slightly with a spatula.
- Fry 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
Serve warm with applesauce or sour cream.
💡 Tips:
- Keep the oil hot, but not smoking, for evenly crispy pancakes.
- For extra flavor, add a pinch of nutmeg or chopped fresh herbs (parsley or chives).
- Leftovers can be reheated in a skillet or oven to restore crispiness.
I can also give a baked version of German potato pancakes that’s lighter and less oily but still crispy. Do you want that version?
