German Potato Pancakes, or Kartoffelpuffer, are a beloved dish that captures the heart of German comfort food. These crispy potato cakes are not just a culinary staple in Germany; they are cherished by families around the world for their delightful flavor and satisfying texture. Traditionally served during festive occasions or as a savory breakfast, this dish is versatile and can be enjoyed with an array of toppings, from sweet applesauce to savory sour cream.
Ingredients
Scale:
4 medium-sized potatoes (preferably starchy varieties like Russet)
1 medium onion, finely grated
1 large egg (or a flaxseed mixture for vegan options)
1/4 cup all-purpose flour (or gluten-free flour)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
Oil for frying (vegetable oil, sunflower oil, or ghee recommended)
Instructions
Prepare the Potatoes: Peel the potatoes and rinse them under cold water. Grate the potatoes and squeeze out as much moisture as possible.
Mix the Ingredients: In a large bowl, combine the grated potatoes, onion, egg, flour, salt, pepper, and baking powder. Mix until well incorporated.
Heat the Oil: In a skillet, add enough oil to cover the bottom and heat over medium-high until shimmering.
Fry the Pancakes: Drop spoonfuls of the potato mixture into the hot oil and flatten slightly. Fry for 3-4 minutes on each side until golden brown.
Drain and Serve: Transfer cooked pancakes to paper towels to absorb excess oil. Serve hot with toppings.
