Description
If you’re looking for a crispy, golden-brown delight that’s easy to make and incredibly satisfying, these German Potato Pancakes (Kartoffelpuffer) are the perfect choice! Whether served as a savory side or a sweet breakfast treat, they’re crispy on the outside, tender on the inside, and full of comforting flavor.
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Ingredients
- Russet Potatoes (4 medium) – Starchy potatoes work best for a crispy texture
- Onion (1 small, finely grated) – Adds a touch of sweetness and depth
- Eggs (2 large) – Helps bind the pancakes together
- Flour (¼ cup) – Gives structure to the batter
- Salt (1 tsp) – Enhances the flavor
- Black Pepper (½ tsp) – Adds a bit of spice
- Nutmeg (¼ tsp, optional) – Traditional for extra warmth and depth
- Oil (for frying, such as vegetable or canola oil) – Ensures a crispy finish
Instructions
Step 1: Grate the Potatoes
- Peel and grate the potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
Step 2: Prepare the Batter
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and nutmeg (if using).
- Mix well until the batter is evenly combined.
Step 3: Heat the Oil
- In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering.
Step 4: Fry the Pancakes
- Scoop about ¼ cup of the potato mixture and flatten it into a thin pancake shape.
- Carefully place it in the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy!
- Serve immediately while hot and crispy.
Notes
- Squeeze out excess moisture: This ensures crispier pancakes.
- Use a starchy potato: Russet potatoes work best for texture.
- Don’t overcrowd the pan: Fry in batches to maintain crispiness.
- Serve immediately: They taste best fresh and crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: German