Description
Crispy german potato pancakes bring Old World charm to modern kitchens, delivering golden-brown comfort with each delectable bite. Potato lovers will savor these traditional kartoffelpuffer, perfectly seasoned and served alongside tangy applesauce or creamy sour cream.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) potatoes (Russet or Yukon Gold), peeled and grated
- 1 small onion, finely grated
- 2 large eggs
Binding and Seasoning Ingredients:
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional for authentic flavor)
Cooking Ingredients:
- Vegetable oil for frying
- Applesauce or sour cream (for serving)
Instructions
- Gather fresh russet potatoes, onions, eggs, flour, salt, and pepper. Peel potatoes and rinse them thoroughly under cold water to remove excess starch.
- Grate potatoes and onions using the large holes of a box grater or food processor. Place grated mixture into a clean kitchen towel and squeeze out as much liquid as possible over a bowl.
- Allow potato liquid to rest for a few minutes so the starch settles at the bottom. Carefully drain the water, keeping the white potato starch sediment.
- Transfer squeezed potato and onion mixture into a large mixing bowl. Add the reserved potato starch, eggs, flour, salt, and pepper. Mix ingredients until well combined.
- Heat vegetable oil in a large skillet over medium-high heat. The oil should be deep enough to create a crispy exterior for the pancakes.
- Using a large spoon or measuring cup, carefully drop potato mixture into hot oil, gently pressing each pancake to flatten into thin rounds.
- Fry pancakes for 3-4 minutes per side, or until golden brown and crispy. Rotate pancakes to ensure even cooking and prevent burning.
- Remove pancakes with a slotted spatula, allowing excess oil to drain on paper towel-lined plates. Sprinkle with additional salt if desired.
- Serve immediately while hot and crisp. Accompany with traditional toppings like applesauce, sour cream, or a sprinkle of fresh chives.
Notes
- Choose starchy potatoes like Russet or Idaho for the best texture and crispy exterior.
- Squeeze out excess liquid from grated potatoes using a clean kitchen towel to ensure maximum crispiness.
- Replace wheat flour with cornstarch or rice flour for a celiac-friendly version of these pancakes.
- Crisp up leftover pancakes in a hot skillet or air fryer to restore their original crunchiness and prevent sogginess.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg