German Potato Pancakes (Kartoffelpuffer)
Crispy on the outside, tender inside – perfect with applesauce or sour cream!
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Servings: 4-6 (makes about 10-12 pancakes)
Ingredients:
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4 large potatoes (Russet or Yukon Gold, ~1.5 lbs / 700g)
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1 small onion
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1 large egg
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3 tbsp all-purpose flour (or potato starch for gluten-free)
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½ tsp salt
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¼ tsp black pepper
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¼ tsp nutmeg (optional, traditional)
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Oil for frying (sunflower, canola, or vegetable oil)
For Serving:
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Applesauce (classic pairing!)
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Sour cream or crème fraîche
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Fresh chives or parsley (optional)
Instructions:
1. Prep Potatoes & Onion
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Peel the potatoes and grate them (use the large holes of a box grater or food processor).
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Grate the onion (this keeps the potatoes from browning and adds flavor).
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Place grated potatoes and onion in a clean kitchen towel and squeeze out excess liquid (key for crispiness!).
2. Make the Batter
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In a bowl, mix the drained potatoes and onion with:
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Egg
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Flour
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Salt, pepper, and nutmeg
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Stir until well combined.
3. Fry the Pancakes
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Heat ¼ inch of oil in a skillet over medium-high heat.
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Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.
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Fry for 3-4 minutes per side, until golden brown and crispy.
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Drain on paper towels to remove excess oil.
4. Serve Warm
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Enjoy immediately with applesauce, sour cream, or your favorite toppings!
Tips for Success:
✔ Keep them crispy: Don’t overcrowd the pan, and fry in batches.
✔ Use immediately: They soften as they sit (reheat in a toaster oven or air fryer).
✔ Variations: Add grated carrot or zucchini for extra flavor.
Perfect as a side dish, snack, or even breakfast—these classic German potato pancakes are always a hit! 😊🥔🔥