German Potato Pancakes (Kartoffelpuffer)
German potato pancakes known as Kartoffelpuffer are crispy on the outside and tender inside, made with grated potatoes and onion for a classic comforting dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish, Main Dish
- Method: Pan-Frying
- Cuisine: German
- Diet: Vegetarian
Ingredients
4 large russet potatoes, peeled
1 small onion
1 large egg
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
Vegetable oil, for frying
Instructions
Grate the potatoes and onion using a box grater or food processor.
Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is essential for crispy pancakes.
Transfer the drained potato mixture to a bowl. Add egg, flour, salt, and black pepper. Mix until well combined.
Heat a generous layer of vegetable oil in a large skillet over medium-high heat.
Scoop about ¼ cup of the mixture into the hot oil and flatten gently into a pancake.
Fry for 3–4 minutes per side until golden brown and crisp.
Transfer to a paper towel–lined plate to drain excess oil.
Serve immediately while hot and crispy.
Notes
Removing excess moisture from the potatoes is the key to achieving crisp Kartoffelpuffer.
Serve sweet with applesauce or savory with sour cream, chives, or smoked salmon.
Best enjoyed fresh, but leftovers can be reheated in a skillet or oven to restore crispness.
Find it online: https://elladishes.com/german-potato-pancakes-kartoffelpuffer/
