Absolutely! Here’s a classic German Potato Pancakes (Kartoffelpuffer) recipe that’s crispy on the outside and soft inside. I’ll give you a traditional version along with tips to make them perfect.
Ingredients (for about 4 servings / 12 pancakes)
- 2 pounds (900 g) potatoes, peeled
- 1 medium onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, traditional touch)
- Vegetable oil (for frying)
For serving (optional):
- Applesauce
- Sour cream
- Smoked salmon or sugar (for a sweet twist)
Instructions
- Grate the potatoes and onion
- Use a box grater or food processor.
- After grating, place the mixture in a clean kitchen towel and squeeze out as much liquid as possible. This is key for crispiness!
- Mix the batter
- In a large bowl, combine grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg.
- Stir until well combined.
- Heat the oil
- Use a large skillet over medium-high heat.
- Pour enough oil to cover the bottom (~2–3 tablespoons).
- Form and fry pancakes
- Scoop 2–3 tablespoons of the mixture per pancake and flatten gently in the pan.
- Fry 3–4 minutes per side, until golden brown and crispy.
- Don’t overcrowd the pan; fry in batches.
- Drain and serve
- Remove pancakes and place on paper towels to drain excess oil.
- Serve hot with applesauce, sour cream, or your favorite topping.
Tips for Perfect Kartoffelpuffer
- Potato type matters: Starchy potatoes like Russets work best.
- Squeeze the liquid well: Wet mixture = soggy pancakes.
- Keep warm: Place cooked pancakes in a 200°F (90°C) oven while frying the rest.
- Optional seasoning variations: Some like adding a pinch of paprika, garlic powder, or fresh herbs.
If you want, I can also give you a super crispy oven-baked version that’s less greasy but just as tasty.
Do you want me to do that?
