German Potato Pancakes Recipe

Introduction

German potato pancakes, or Kartoffelpuffer, are crispy, golden treats perfect for any meal. Made from simple ingredients like potatoes and onions, they fry to a delightful crunch on the outside while remaining tender inside.

Ingredients

• 1 lb russet potatoes
• 1 small yellow onion
• Pinch of salt (plus more for seasoning)
• Pinch of black pepper (for savory pancakes)
• 3 tbsp all-purpose flour
• 1 large egg
• Vegetable oil for frying

Instructions

1. Step 1: Peel and grate the potatoes using a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
2. Step 2: Peel and finely grate the yellow onion, then add it to the potatoes in a mixing bowl.
3. Step 3: Season the potato and onion mixture with a pinch of salt and black pepper. Add the flour and the egg, then stir until well combined.
4. Step 4: Heat vegetable oil in a large skillet over medium heat. Scoop about 2 tablespoons of the potato mixture per pancake and flatten slightly in the hot oil.
5. Step 5: Fry the pancakes for 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels and season with additional salt while still hot.

Tips & Variations

• For extra crispiness, try adding a tablespoon of cornstarch instead of some flour.
• You can make sweet versions by omitting pepper and serving with applesauce or sour cream and chives for a savory touch.
• Use a cast-iron skillet to get a better sear and even frying.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain their crispiness, or warm in an oven preheated to 350°F (175°C) for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

It’s best to prepare and fry the potato pancakes immediately to avoid browning of the potatoes. If needed, store the grated potatoes submerged in water briefly to prevent discoloration, but drain and mix just before cooking.

What oil is best for frying potato pancakes?

Vegetable oil, canola oil, or sunflower oil work well due to their neutral flavors and high smoke points, helping the pancakes fry evenly without burning.

German Potato Pancakes Recipe

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German Potato Pancakes are a crispy and savory dish made from grated russet potatoes combined with onions, flour, and egg, then fried to golden perfection. These pancakes are a traditional comfort food, perfect as a side dish or a light main course.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb russet potatoes
• 1 small yellow onion
• Pinch of salt (plus more for seasoning)
• Pinch of black pepper (for savory pancakes)
• 3 tbsp all-purpose flour
• 1 large egg
• Vegetable oil for frying

Instructions

1. Prepare the Potatoes and Onion: Peel the russet potatoes and grate them finely using a box grater. Peel and finely grate the small yellow onion as well. Place the grated potatoes and onion into a clean kitchen towel and squeeze out as much excess moisture as possible to ensure crispiness.
2. Mix the Batter: Transfer the drained potatoes and onions into a large mixing bowl. Add a pinch of salt, black pepper, the all-purpose flour, and the large egg. Mix everything thoroughly until all ingredients are combined into a cohesive batter.
3. Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat it over medium-high heat until shimmering but not smoking. The oil temperature should be around 350°F (175°C) for optimal frying.
4. Form and Fry the Pancakes: Using a spoon or your hands, scoop out portions of the potato mixture and flatten them into pancakes about 1/4 inch thick. Carefully place them into the hot oil, making sure not to overcrowd the pan. Fry each side for 3-4 minutes or until golden brown and crispy.
5. Drain and Season: Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Immediately season with a pinch of salt while they are still hot.
6. Serve Hot: Serve the German Potato Pancakes hot, optionally with applesauce, sour cream, or your favorite dipping sauce for added flavor.

Notes

• Be sure to squeeze out all moisture from the grated potatoes to avoid soggy pancakes.
• If you prefer a thinner batter, you can add an extra egg or a tablespoon of milk.
• These pancakes are best served immediately to maintain their crisp texture.
• Use vegetable or canola oil for frying as they have a high smoke point and neutral flavor.
• You can keep cooked pancakes warm in a low oven (200°F or 90°C) while frying the remaining batter.

Keywords: German Potato Pancakes, Kartoffelpuffer, crispy potato pancakes, traditional German recipe, fried potato dish