German Potato Pancakes, also known as Kartoffelpuffer, are a delightful dish that captures the essence of German comfort food. These crispy, golden-brown pancakes are made primarily from grated potatoes and are often enjoyed as a savory treat at breakfast or as a tasty side dish.
Ingredients
Scale:
4 medium-sized potatoes (approximately 2 pounds), peeled and grated
1 small onion, finely grated
2 large eggs
1/4 cup all-purpose flour (or gluten-free flour)
1 teaspoon salt
1/4 teaspoon black pepper
Oil for frying (vegetable or canola oil works well)
Applesauce (for serving)
Sour cream (for serving)
Chives or green onions, finely chopped (for garnish)
Smoked salmon (optional, for a savory twist)
Instructions
Prepare the Potatoes: Peel and grate the potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
Mix Ingredients: In a large bowl, combine the grated potatoes and onion. Add the eggs, flour, salt, and pepper. Mix until well combined.
Heat the Oil: In a skillet, pour enough oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until shimmering.
Fry the Pancakes: Scoop the potato mixture and place it into the hot oil. Flatten each pancake slightly. Fry in batches without overcrowding the pan.
Cook Until Golden Brown: Fry the pancakes for about 3-4 minutes on each side or until golden brown and crisp.
Drain and Serve: Transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve warm with toppings.
