Description

Classic German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden brown pancakes made from grated potatoes, eggs, and flour. These savory pancakes are perfect for a comforting breakfast or a tasty side dish. Served hot with applesauce, sour cream, or fresh herbs, they offer a delightful blend of crunchy texture and rich flavor.

Ingredients

Main Ingredients

2 large eggs
2 tablespoons all-purpose flour
4 large potatoes, peeled and grated
1 small onion, finely grated (optional)
Salt and pepper to taste
1/4 teaspoon baking powder (optional for extra fluffiness)

For Frying

2 tablespoons vegetable oil

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Instructions

Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture to ensure the pancakes become crispy during frying.
Make the Batter: In a large bowl, beat the eggs thoroughly. Add the grated potatoes, all-purpose flour, salt, pepper, and grated onion if using. Mix everything together until the batter holds well. For fluffier potato pancakes, incorporate the optional baking powder at this stage.
Fry the Pancakes: Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, spoon portions of the potato mixture into the pan and flatten them gently into small, round pancakes. Fry each side for about 3-4 minutes, or until they turn a golden brown and crispy.
Drain and Serve: Remove the cooked pancakes from the skillet and transfer them onto a plate lined with paper towels to absorb any excess oil, keeping them crisp.
Serve: Serve the German potato pancakes hot, complemented by sides such as applesauce, sour cream, or sprinkled with fresh herbs like parsley for extra flavor and freshness.

Notes

Removing excess moisture from the grated potatoes is crucial for crispy pancakes.
The optional baking powder makes the pancakes fluffier but can be omitted for a denser texture.
You may substitute vegetable oil with canola or sunflower oil for frying.
Serve immediately after frying to enjoy the best crispiness.
These pancakes can be reheated in a skillet or oven to restore crispness if needed.