Description
German Potato Pancakes, known as Kartoffelpuffer, are crispy and golden fried pancakes made from grated potatoes and onions, blended with egg and flour, and seasoned simply with salt and pepper. This quick and easy recipe yields deliciously crunchy pancakes perfect as a savory snack or side dish, traditionally served hot with sour cream or applesauce.
Ingredients
Potato Pancake Ingredients
- 1 small onion
- 1 pound potatoes
- 1 medium-sized egg
- 3 tablespoons flour
- 1 pinch pepper
- 1 pinch salt
- Oil (for frying)
Instructions
- Grate the Potatoes and Onion: Use a box grater or a food processor to finely grate the small onion and 1 pound of potatoes. This ensures the pancakes will have a good texture.
- Squeeze Out Moisture: Place the grated mixture in a clean kitchen towel and squeeze firmly to remove excess liquid. This step is crucial for achieving crispy pancakes.
- Mix Ingredients: In a large mixing bowl, beat 1 medium-sized egg. Add the grated onion and potatoes, 3 tablespoons of flour, a pinch of pepper, and a pinch of salt. Stir the ingredients together until well combined into a batter-like consistency.
- Heat the Oil: Pour a thin layer of oil into a large frying pan and heat over medium heat until hot but not smoking.
- Fry the Pancakes: Scoop about 1/4 cup of the potato mixture and carefully place it into the hot oil. Flatten the mixture into thin pancake shapes with a spatula. Fry for approximately 3 minutes on each side until they turn a golden brown and develop a crispy crust.
- Repeat Frying: Continue frying the remaining mixture in batches, adding more oil as needed to keep the pancakes from sticking and to maintain frying temperature.
- Serve: Once cooked, remove the pancakes from the pan and place on paper towels to drain excess oil. Serve hot with classic accompaniments such as sour cream or applesauce for a traditional German experience.
Notes
- For best texture, squeezing out the moisture from the grated potatoes is essential to avoid soggy pancakes.
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten free.
- Adjust seasoning like salt and pepper according to taste preferences.
- Serve immediately for optimal crispiness, as the pancakes tend to soften when cooled.
- Leftover pancakes can be reheated in a skillet for crispiness or frozen for later use.
