German Potato Pancakes (Print Version)
# Ingredients:
→ Pancake Mixture
01 -
1 pound russet potatoes, peeled
02 -
1 small yellow onion
03 -
A good pinch of salt, plus more to taste
04 -
A few grinds of black pepper
05 -
3 tablespoons all-purpose flour
06 -
1 large egg, lightly beaten
→ For Cooking
07 -
Vegetable oil for frying
→ Optional Toppings
08 -
Applesauce
09 -
Sour cream
10 -
Brown sugar
11 -
Yogurt sauce
# Instructions:
01 -
Wash and peel the potatoes. Using the large holes of a box grater, grate the potatoes into a bowl. Grate the onion into the same bowl.
02 -
If there's excess liquid pooling in the potato mixture, drain off as much as possible by pressing with paper towels or using a clean kitchen towel.
03 -
Add the salt, pepper, flour and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together until you have a thick, slightly sticky batter.
04 -
Heat 1-2 tablespoons of vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tablespoons of potato batter into the hot oil, and flatten slightly with the back of a spoon or spatula.
05 -
Fry the pancakes for 3-4 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
06 -
For extra crunch, once all pancakes are fried, briefly re-fry them for 30-60 seconds per side. This step is optional but worth it for maximum crispiness.
07 -
Serve the potato pancakes immediately while hot and crispy. Add your favorite toppings like applesauce, sour cream, or a sprinkle of brown sugar.
# Notes:
01 -
These pancakes are known as 'Kartoffelpuffer' in Germany and are a beloved street food and home-cooked favorite.
02 -
For best results, make sure to remove as much moisture as possible from the grated potatoes.
03 -
The pancakes taste best when served immediately while still hot and crispy.