Description
German Potato Pancakes, also known as Kartoffelpuffer, are a crispy and savory treat made from grated potatoes and onions. These golden pancakes are seasoned simply with salt and pepper, bound with egg and flour, and pan-fried until perfectly crisp. Ideal as a comforting snack or side dish, they can be served with a variety of toppings like sour cream, applesauce, or chives.
Ingredients
Scale
Potato Pancakes
- 1 pound potatoes
- 1 small onion
- Pinch of salt
- Pinch of pepper, if desired
- 3 tablespoons flour
- 1 medium-sized egg
- Oil for frying
Instructions
- Prepare the Batter: Wash, peel, and grate the potatoes and the onion using a fine grater. Place the grated potatoes in a clean kitchen towel or sieve and squeeze out as much excess water as possible. This step is crucial to ensure crispy pancakes.
- Mix Ingredients: Transfer the drained potatoes and onion into a mixing bowl. Add a pinch of salt and pepper, 3 tablespoons of flour, and one medium-sized egg. Mix thoroughly to form a batter that holds together well.
- Heat the Pan: Heat a generous amount of oil in a large frying pan over medium heat. The oil should be hot enough so the batter sizzles when added but not smoking.
- Cook the Pancakes: Spoon portions of the batter into the hot pan, forming small rounds about 3 to 4 inches in diameter. Flatten slightly with the back of the spoon. Fry until golden brown on one side, about 3 to 4 minutes, then carefully flip and cook the other side until crispy and golden, another 3 to 4 minutes.
- Drain and Keep Warm: Remove the pancakes from the pan and place them on paper towels to absorb excess oil. Keep them warm in a low oven if needed until all pancakes are cooked.
- Serve: Serve the German Potato Pancakes hot with your choice of toppings such as sour cream, applesauce, chives, or smoked salmon.
Notes
- Removing excess moisture from the potatoes is key to achieving crispy pancakes.
- You can adjust seasoning by adding herbs like parsley or chives to the batter for extra flavor.
- Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.
- Cook in batches to avoid overcrowding the pan, which can cause the pancakes to steam rather than fry crisp.
- Leftover pancakes can be reheated in a skillet or oven to maintain crispness.
