Description
Crispy, golden, and full of flavor, these traditional German Potato Pancakes — or Kartoffelpuffer — are a classic comfort food that’s perfect for breakfast, brunch, or a savory snack. Serve them with applesauce for a sweet touch or sour cream for a tangy finish. They’re easy to make and absolutely irresistible!
Ingredients
-
2 pounds (about 4 medium) russet potatoes, peeled
-
1 small onion, peeled
-
2 large eggs
-
¼ cup all-purpose flour
-
1 teaspoon salt
-
¼ teaspoon black pepper
-
Oil for frying (vegetable or canola)
Optional for serving:
-
Applesauce
-
Sour cream
-
Chopped chives
Instructions
-
Grate Potatoes and Onion:
-
Using a box grater or food processor, grate the potatoes and onion.
-
Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
-
-
Mix the Batter:
-
In a large bowl, combine the grated potato and onion with eggs, flour, salt, and pepper. Mix well.
-
-
Fry the Pancakes:
-
Heat a thin layer of oil in a large skillet over medium-high heat.
-
Scoop about ¼ cup of the potato mixture into the skillet and flatten slightly to form a pancake.
-
Fry 3–4 minutes per side, or until golden brown and crispy.
-
Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining batter.
-
-
Serve:
-
Serve warm with applesauce, sour cream, or both!
-
Notes
-
For extra crispiness, make sure to remove as much liquid as possible from the grated potatoes.
-
These can be kept warm in a low oven (200°F/95°C) while cooking in batches.
-
You can also add a pinch of nutmeg for a traditional touch or finely chopped parsley to the mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: German