Description
Classic German Potato Pancakes, known as Kartoffelpuffer, are crispy on the outside and tender on the inside. Made with grated potatoes and onions, bound with egg and flour, then fried to golden perfection. Perfect served hot with sour cream or applesauce.
Ingredients
Scale
Main Ingredients
- 1 small onion
- 1 pound potatoes
- 1 medium-sized egg
- 3 tablespoons flour
- 1 pinch pepper
- 1 pinch salt
- Oil (for frying)
Instructions
- Grate the Potatoes and Onion: Use a box grater or a food processor to grate the onion and potatoes finely. Then, squeeze out the excess moisture using a clean kitchen towel to ensure the pancakes become crispy.
- Mix Ingredients: In a large bowl, beat the egg and add the grated onion, potatoes, flour, salt, and pepper. Stir everything together until well combined into a consistent batter.
- Heat the Oil: Pour a thin layer of oil into a large frying pan and heat it over medium heat until hot but not smoking, preparing for frying.
- Fry the Pancakes: Using a scoop or about ¼ cup measure, place portions of the potato mixture into the hot oil. Flatten each scoop into thin, round pancakes and fry for approximately 3 minutes on each side or until they turn golden brown and crispy.
- Repeat: Continue frying the remaining batter in batches, adding more oil to the pan as needed to maintain the right level for frying.
- Serve: Serve the potato pancakes immediately while hot, traditionally accompanied by sour cream or applesauce as a delicious complement.
Notes
- Ensure you squeeze out as much liquid as possible from the grated potatoes to avoid soggy pancakes.
- Use medium heat for frying to prevent the pancakes from burning while ensuring they cook through.
- The recipe can be doubled easily for larger gatherings.
- Variation: Adding a bit of garlic or fresh herbs like parsley can add more flavor.
- Serve with classic sides like applesauce or sour cream for authentic taste.
