Description
Create perfectly crispy potato pancakes, known as Kartoffelpuffer or Draniki, with a tender inside. This recipe is inspired by Liam’s precise technique blended with Sara’s spirit of joyful improvisation. You will achieve a golden brown exterior perfect for serving with your favorite toppings.
Ingredients
Scale
- 4 large russet potatoes, peeled
- 1 small onion, peeled
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- Grate the potatoes and onion using the coarse side of a box grater.
- Place the grated mixture in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to remove as much excess liquid as possible. This step is key for crispiness.
- Transfer the dried potato-onion mixture to a bowl.
- Add the eggs, flour, salt, and pepper to the bowl. Mix everything just until combined. Do not overmix.
- Pour enough vegetable oil into a large, heavy-bottomed skillet to reach about 1/4 inch depth. Heat the oil over medium-high heat until it shimmers.
- Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form 3-inch pancakes. Work in batches to avoid overcrowding the pan.
- Fry for 3 to 5 minutes per side, or until they are deep golden brown and crisp.
- Remove the pancakes from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
- Serve immediately with sour cream or applesauce.
Notes
- For extra crispiness, soak the grated potatoes in cold water for 10 minutes before squeezing out the moisture. Dry them thoroughly afterward.
- If using leftover mashed potatoes, you will need about 2 cups. Mix them with 1 small grated onion, 2 eggs, 1/4 cup flour, salt, and pepper before frying.
- You can add 1/2 cup shredded sharp cheddar cheese to the batter for a cheesy variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish/Snack
- Method: Pan-Frying
- Cuisine: Eastern European/German
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg