German Potato Pancakes

Crispy German Kartoffelpuffer, often referred to as potato pancakes, represent a delightful fusion of simplicity and tradition in the world of culinary comfort food. With their golden-brown color and satisfying crunch, these pancakes are not just a dish but an experience that captures the heart of gatherings, celebrations, and everyday meals alike. Originating from Germany, Kartoffelpuffer is made primarily from grated potatoes and onions, mixed with a few basic ingredients to create a dish that is both versatile and deeply satisfying. Whether enjoyed as a side dish, a main course, or even a snack, Kartoffelpuffer bring a sense of nostalgia and warmth to the dining table.

Dive into the delicious world of crispy German Kartoffelpuffer, or potato pancakes, a cherished comfort food with rich cultural history. This article explores the origins of Kartoffelpuffer, their variations, and the simple ingredients needed to create these golden-brown delights. Discover step-by-step instructions to perfect your frying technique and learn traditional serving suggestions that enhance their flavor. Whether for a festive occasion or a cozy meal, Kartoffelpuffer is sure to warm hearts and satisfy taste buds. Enjoy making and sharing this timeless dish!

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Ingredients

4 medium-sized russet potatoes

1 small onion

1 large egg

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil (for frying)

Applesauce or sour cream (for serving, optional)

Instructions

Prepare the Potatoes and Onion: Peel the potatoes and onion. Using a box grater or food processor, grate the potatoes and onion finely.

Remove Excess Moisture: Place the grated potato mixture in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure crispy pancakes.

Mix Ingredients: In a large mixing bowl, combine the drained potato and onion mixture with the egg, flour, baking powder, salt, and black pepper. Stir until well combined.

Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom of the pan (about 1/4 inch deep). Heat over medium-high heat until the oil is shimmering.

Fry the Pancakes: Using a spoon or ladle, drop generous portions of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Fry for 3-4 minutes per side or until golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.

Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.

Serve: Serve hot with applesauce or sour cream on the side for dipping, if desired. Enjoy your crispy German potato pancakes!

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