Description
Golden, crispy, and full of flavor, these German Potato Pancakes (Kartoffelpuffer) are a comforting and versatile dish that can be enjoyed sweet or savory. Made with grated potatoes, onions, and simple seasonings, these pancakes are quick to prepare and absolutely delicious. Serve them with applesauce for a classic sweet touch, or with sour cream for a savory twist. Perfect for breakfast, dinner, or as a snack!
Ingredients
Scale
For the Pancakes:
- 1 lb russet potatoes, peeled and grated
- 1 small yellow onion, grated
- Pinch of salt (plus more for seasoning)
- Pinch of black pepper (optional, for savory pancakes)
- 3 tablespoons all-purpose flour
- 1 large egg
- Vegetable oil (for frying)
For Toppings (Optional):
- Applesauce
- Sour cream
- Yogurt sauce
- Brown sugar
- Chopped chives
Instructions
Prepare the Ingredients:
- Wash and peel the russet potatoes. Grate them using the large side of a box grater into a large bowl.
- Grate the onion into the same bowl.
Remove Excess Liquid:
- Drain any liquid that pools in the bottom of the bowl. If needed, use a clean kitchen towel to squeeze out the moisture from the grated potatoes and onion.
Mix the Batter:
- Add a pinch of salt, black pepper (if using), the flour, and the egg to the grated potato and onion mixture.
- Use your hands or a spoon to mix everything until it forms a thick batter.
Heat the Oil:
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. The oil should sizzle when a small drop of batter is added.
Fry the Pancakes:
- Scoop about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten it slightly with the back of a spoon or spatula.
- Fry for 3-4 minutes on each side, or until the pancakes are golden brown and crispy.
- Transfer the fried pancakes to a paper towel-lined plate to drain excess oil.
Re-Fry for Extra Crunch (Optional):
- For extra crispiness, re-fry each pancake for 30-60 seconds per side.
Serve Hot:
- Serve immediately while hot and crispy. Add your favorite toppings such as applesauce, sour cream, or yogurt sauce.
Notes
- Draining Is Key: Removing excess moisture from the potato and onion mixture ensures your pancakes will be crispy rather than soggy.
- Topping Options: Try savory toppings like chives, smoked salmon, or crème fraîche for a gourmet twist.
- Make Ahead: You can prepare the batter ahead of time and refrigerate it for up to 4 hours. Just give it a quick mix before frying.
- Freezing: To freeze, cook the pancakes fully, let them cool, and store in an airtight container. Reheat in the oven or air fryer to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Breakfast, Snack
- Method: Pan-Fried
- Cuisine: German