Traditional Kartoffelpuffer (German Potato Pancakes)
These classic German potato pancakes feature a crisp, golden exterior and tender interior, made with grated russet potatoes, onion, egg, flour, and simple seasonings.
Ingredients
Main
- 2 pounds russet potatoes peeled and coarsely grated
- 1 medium yellow onion peeled and coarsely grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup neutral oil for frying
Instructions
Instructions
- Shred potatoes and onion: Using the large holes of a box grater, grate potatoes and onion. Transfer to a clean kitchen towel, squeeze out all liquid, then place the dry shreds in a large bowl.
- Make the batter: Add eggs, flour, salt, and pepper to the potato mixture; stir until evenly combined.
- Heat the oil: Pour neutral oil into a large skillet to coat the bottom by about 1/8 inch. Warm over medium heat for 1 minute or until shimmering.
- Fry the pancakes: Scoop about 1/4 cup of the potato batter into the hot oil, flattening gently. Cook until the edges are crisp and golden brown and the center is set, 3–4 minutes per side. Adjust heat if browning too quickly.
- Drain and keep warm: Transfer cooked pancakes to a paper towel–lined plate or wire rack in a 200°F oven. Continue frying the remaining batter, adding more oil as needed. Serve warm with applesauce, sour cream and chives.
Notes
Chill the grated potato and onion mixture for at least 10 minutes in the refrigerator to firm up starches and improve crisping.
Drain cooked pancakes thoroughly on paper towels and transfer to a low oven (200°F) on a wire rack to keep them warm and maintain texture.
Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 1 month; always cool before sealing and reheat in a hot oven to re-crisp.
Nutrition
Serving: 150gCalories: 260kcalCarbohydrates: 30g
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