Description

Traditional German Potato Pancakes, known as Kartoffelpuffer, are crispy, golden fritters made from grated potatoes and onions, mixed with egg and flour, then fried to perfection. These savory pancakes are perfect for serving as a comforting snack or a side dish, especially delicious when paired with sour cream or applesauce.

Ingredients

Main Ingredients

1 small onion
1 pound potatoes
1 medium-sized egg
3 tablespoons flour
1 pinch pepper
1 pinch salt
Oil for frying (approx. 2-3 tablespoons or as needed)

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Instructions

Grate the Potatoes and Onion: Use a box grater or food processor to finely grate the onion and potatoes. Place the grated vegetables into a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy pancakes.
Mix Ingredients: In a large bowl, beat the egg thoroughly. Add the grated onion and potatoes, then sprinkle the flour, salt, and pepper over the mixture. Stir everything together until well combined.
Heat the Oil: Place a large frying pan on the stove over medium heat. Pour in a thin layer of oil sufficient for shallow frying and allow it to heat until shimmering but not smoking.
Fry the Pancakes: Scoop approximately ¼ cup of the potato mixture and carefully drop it into the hot oil. Flatten gently with a spatula to form thin pancakes. Fry each side for about 3 minutes or until the surface turns crispy and golden brown.
Repeat: Continue cooking the remaining potato mixture in batches, adding more oil as needed to keep the pan coated and prevent sticking.
Serve: Once fried, transfer the potato pancakes to a paper towel-lined plate to drain excess oil. Serve them hot accompanied by traditional sides such as sour cream or applesauce.

Notes

Drying the grated potatoes thoroughly is key to achieving crispy pancakes.
You can substitute all-purpose flour with gluten-free flour if desired.
Serve immediately for best texture; the pancakes tend to soften when cooled.
For variations, add finely chopped herbs like parsley or chives to the batter.