German Potato Pancakes

If you’re searching for a dish that embodies warmth, comfort, and a rich cultural heritage, look no further than Kartoffelpuffer, or German potato pancakes. This beloved traditional dish, made primarily from grated potatoes, has been a staple in German kitchens for generations. Kartoffelpuffer is not just food; it’s a nostalgic reminder of family gatherings, local festivals, and winter markets where the air is filled with the enticing aroma of sizzling potatoes.

Discover the comfort of Crispy German Kartoffelpuffer, a traditional dish that has warmed hearts and homes for centuries. Made from grated russet potatoes and enhanced by onions, these delightful potato pancakes are perfect for any occasion. Serve them with applesauce or sour cream for a taste of authenticity. With a rich history dating back to the 16th century, Kartoffelpuffer brings family and friends together, making every meal memorable. Learn to craft this simple yet delicious recipe and elevate your cooking experience.

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Ingredients

4 medium-sized russet potatoes (about 2 lbs), peeled

1 medium onion, finely grated

1 large egg

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

Vegetable oil for frying

Applesauce and sour cream, for serving

Instructions

Prepare the Potatoes:

Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes into a clean kitchen towel, twist it, and squeeze out as much excess moisture as possible. This step is crucial for achieving crispy pancakes.

Mix the Ingredients:

In a large mixing bowl, combine the grated, drained potatoes with the finely grated onion. Add the egg, flour, salt, black pepper, and garlic powder, if using. Mix everything thoroughly until well combined.

Heat the Oil:

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. To check if the oil is ready, drop a small bit of the potato mixture into the pan; if it sizzles, it’s hot enough.

Form the Pancakes:

Using your hands, form small patties of the potato mixture (about 1/4 cup each), and gently place them in the hot oil. Avoid overcrowding the pan; work in batches if necessary.

Fry Until Golden:

Fry the potato pancakes for about 3-4 minutes on each side or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.

Drain Excess Oil:

Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.

Serve:

Serve the potato pancakes hot with a side of applesauce and sour cream for dipping. Enjoy your crispy and delicious German Kartoffelpuffer!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings