Ahhh yes 😍 German potato pancakes—Kartoffelpuffer—crispy edges, tender middle, pure magic.
German Potato Pancakes (Kartoffelpuffer)
Ingredients (Makes ~10–12 pancakes)
- 4 large russet potatoes, peeled
- 1 small onion
- 1 large egg
- 2 tbsp flour
- 1 tsp salt
- ¼ tsp black pepper
- Oil for frying (vegetable or canola)
Instructions
- Grate the potatoes & onion
- Grate potatoes and onion using a box grater or food processor.
- Place in a clean towel and squeeze out as much liquid as possible (very important for crispiness).
- Mix the batter
- Transfer to a bowl.
- Add egg, flour, salt, and pepper.
- Mix well.
- Fry
- Heat about ¼ inch of oil in a skillet over medium-high heat.
- Scoop about ¼ cup of mixture per pancake into the pan.
- Flatten slightly.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain
- Remove and drain on paper towels.
- Sprinkle lightly with extra salt while hot.
How to Serve (Very Important 😄)
- Traditional sweet: applesauce or apple compote
- Savory: sour cream or plain yogurt
- Extra German: smoked salmon + sour cream
- Hearty: with bratwurst or fried eggs
Pro Tips
- Russet potatoes work best (high starch = crispy).
- Don’t overcrowd the pan.
- Keep warm in a 200°F (95°C) oven while frying batches.
If you want, I can also give you a Bavarian-style version, an oven-baked version, or Kartoffelpuffer with cheese mixed in 😏🥔
