Description
Crispy German potato pancakes (Kartoffelpuffer) made from grated potatoes, onion, and simple seasonings, fried until golden with a soft interior and crunchy edges.
Ingredients
- 2 pounds potatoes, peeled
- 1 small onion, finely grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon baking powder
- 1/4 cup chopped parsley (optional)
- 1/2 cup vegetable oil for frying
Instructions
- Peel and grate the potatoes using a box grater.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer the potatoes to a large mixing bowl.
- Add grated onion, eggs, flour, salt, black pepper, garlic powder, baking powder, and parsley if using.
- Mix well until all ingredients are evenly combined.
- Heat vegetable oil in a large skillet over medium heat.
- Scoop about 2–3 tablespoons of the potato mixture into the hot oil.
- Flatten slightly with the back of a spoon to form a pancake.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Remove from the skillet and place on paper towels to drain excess oil.
- Repeat with the remaining mixture, adding more oil if needed.
- Serve warm with sour cream, yogurt sauce, or applesauce.
Notes
- Squeezing moisture from the potatoes helps achieve crisp pancakes.
- Russet potatoes work best because of their higher starch content.
- Place cooked pancakes on a wire rack instead of stacking to keep them crispy.
- Fresh herbs like chives or dill can enhance flavor.
- Serve with savory toppings or applesauce for a traditional sweet contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 3 pancakes
- Calories: 260
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
