Description
Make these German potato pancakes, Kartoffelpuffer, for a wonderfully crispy, golden-brown side dish or light meal. This easy potato pancake recipe delivers tender centers and satisfying flavor, perfect served with applesauce or sour cream.
Ingredients
Scale
- 3 large russet potatoes (about 1.5 lbs)
- 1 small yellow onion
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil or canola oil, for frying
Instructions
- Peel the potatoes and the onion. Grate both using the coarse side of a box grater.
- Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink to press out as much liquid as possible. This step is key for crispy potato pancakes.
- Transfer the dried potato mixture to a medium bowl.
- Add the beaten eggs, flour, salt, and pepper to the potatoes. Mix everything together until just combined. Do not overmix.
- Pour about 1/4 inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil shimmers (about 350°F).
- Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Use the back of a spoon or spatula to gently flatten each mound into a pancake about 3 inches wide and 1/2 inch thick. Do not overcrowd the pan.
- Fry for 4 to 6 minutes per side, until the potato pancakes are deep golden brown and crispy. Adjust the heat as needed to prevent burning.
- Remove the Kartoffelpuffer from the skillet and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
- Serve your crispy potato pancakes immediately with your favorite toppings.
Notes
- For the crispiest results, squeeze the moisture from the potatoes very firmly. Any remaining water will steam the pancakes instead of frying them.
- If you are making a large batch, keep the finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish frying the rest.
- These savory potato pancakes are fantastic served with a dollop of sour cream or a spoonful of applesauce for a traditional pairing.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Pan Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 0.5
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 45