Contents
Delightfully crispy and golden, these traditional German potato pancakes, known as Kartoffelpuffer, are a versatile dish enjoyed sweet or savory. Perfect for breakfast, lunch, or as a festive treat, they bring a taste of Germany to your table.
Ingredients
- 900 g potatoes, finely grated
- 1 small onion, finely grated
- 2 large eggs
- ¼ cup (30 g) all-purpose flour (or potato starch for gluten-free option)
- 1 tsp salt
- Vegetable oil for frying (such as canola or sunflower oil)
Instructions
Grate the Potatoes and Onion:
- Use a box grater or food processor to finely grate the potatoes and onion.
Remove Excess Moisture:
- Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
Prepare the Batter:
- In a large bowl, combine the drained potatoes and onion with eggs, flour, and salt. Mix thoroughly until the mixture is cohesive and slightly sticky.
Heat the Oil:
- Pour enough oil into a large frying pan to cover the bottom and heat over medium-high heat until shimmering.
Fry the Pancakes:
- Scoop 1/4 cup portions of the potato mixture into the hot oil, flattening each into a thin pancake.
- Fry for 3–4 minutes on each side, or until golden brown and crispy.
Drain and Serve:
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
- Serve immediately with your choice of sweet or savory accompaniments.
Notes
OMG, these sound amazing! My grandma used to make something similar, but hers were always a bit soggy. Definitely trying this recipe – the tip about removing excess moisture is key, I think. Wish me luck! 🤞🥔