Description
Traditional German Potato Pancakes, known as Kartoffelpuffer, are crispy, golden-brown treats made from grated potatoes and onions mixed with flour and egg, then fried to perfection. Perfect served hot with sour cream or applesauce, these pancakes make a delicious snack or side dish in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 1 small onion
- 1 pound potatoes
- 1 medium-sized egg
- 3 tablespoons flour
- 1 pinch pepper
- 1 pinch salt
- Oil (for frying)
Instructions
- Grate the Potatoes and Onion: Use a box grater or food processor to finely grate the onion and potatoes.
- Remove Excess Moisture: Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible to prevent sogginess.
- Mix Ingredients: In a large bowl, beat the egg and combine it with the grated onion and potatoes. Add the flour, pepper, and salt, then mix well until the mixture is consistent.
- Heat the Oil: Pour a thin layer of oil into a large frying pan and heat it over medium heat until hot but not smoking.
- Fry the Pancakes: Scoop about ¼ cup of the potato mixture into the hot oil and flatten gently into thin rounds. Fry for approximately 3 minutes on each side until they turn golden brown and crispy.
- Repeat the Process: Continue frying the remaining potato mixture in batches, adding more oil to the pan as necessary to prevent sticking.
- Serve: Serve the potato pancakes hot, traditionally with sides like sour cream or applesauce for a classic German flavor experience.
Notes
- Ensure you squeeze out all excess moisture from the grated potatoes to achieve crispier pancakes.
- Maintain medium heat while frying to cook pancakes thoroughly without burning.
- For extra flavor, you can add freshly chopped herbs like chives or parsley to the batter.
- These can be kept warm in a low oven while frying remaining batches.
