These crispy, golden-brown potato pancakes, or Kartoffelpuffer, are a beloved German dish. They’re perfect for a hearty breakfast, lunch, or a side dish.
Ingredients:
- 2 large russet potatoes, peeled and grated
- 1 large onion, grated
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions:
- Prepare the Potato Mixture:
- In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, and pepper. Mix well until just combined.
- Cook the Pancakes:
- Heat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
- Using a spoon or a small ice cream scoop, drop spoonfuls of the potato mixture into the hot oil.
- Flatten each spoonful slightly with the back of the spoon.
- Cook the pancakes until golden brown on both sides, about 2-3 minutes per side.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the Kartoffelpuffer hot with applesauce, sour cream, or a dollop of crème fraîche.
Tips:
- For extra crispy pancakes, let the grated potatoes sit for 15-30 minutes to drain off excess moisture.
- Adjust the amount of flour as needed to achieve your desired consistency.
- Don’t overcrowd the pan when frying the pancakes. Cook them in batches if necessary.
Enjoy your homemade German Potato Pancakes!