Description
Kartoffelpuffer, traditional German potato pancakes, are crispy, golden-brown delights made from grated starchy potatoes and onions, bound with eggs and flour, then pan-fried to perfection. Perfect as a comforting side dish or snack, they offer a crispy exterior and tender interior, delicious served with applesauce, sour cream, or smoked salmon.
Ingredients
Scale
Potato Pancakes
- 2.5 pounds starchy potatoes (Russet or Yukon Gold), peeled and finely grated
- 1 small yellow onion, finely grated
- 2 large eggs
- 0.25 cup all-purpose flour (more as needed for binding)
- 1 teaspoon sea salt
- Oil for frying (vegetable or canola oil)
Instructions
- Prepare the Potatoes and Onion: Peel and finely grate the starchy potatoes. Using a kitchen towel, squeeze out as much excess moisture as possible. Finely grate the yellow onion and combine it with the grated potatoes in a large mixing bowl.
- Mix the Ingredients: To the potato and onion mixture, add the eggs and sea salt. Stir to combine well. Gradually add the flour, mixing until the batter holds together enough to form pancakes without falling apart.
- Heat the Oil: Pour enough oil into a skillet to cover the bottom generously. Heat over medium-high heat until the oil shimmers and is hot enough for frying.
- Form and Fry the Pancakes: Using about ¼ cup of the mixture for each pancake, shape the batter into patties. Carefully place them in the hot oil and cook for 3–4 minutes on each side, or until they are golden brown and crisp.
- Drain and Serve: Remove the cooked Kartoffelpuffer from the skillet and place them on paper towels to absorb any excess oil. Serve immediately while hot with your favorite toppings like applesauce, sour cream, or smoked salmon.
Notes
- Using starchy potatoes like Russet or Yukon Gold ensures the pancakes hold together well and get crisp.
- Removing excess moisture from the grated potatoes is crucial for crispiness.
- Adjust flour quantity if the mixture feels too wet to hold shape.
- Cook pancakes in batches and maintain medium-high heat so they crisp without burning.
- Serve immediately for best texture; reheated pancakes may lose crispness.
