Description
Crispy and flavorful German Potato Pancakes, also known as Kartoffelpuffer, are a classic dish featuring shredded potatoes, onions, and a simple batter, pan-fried to golden perfection. Perfect as a side dish, appetizer, or snack, these pancakes are easy to prepare and loved by both kids and adults.
Ingredients
Units
Scale
Potato Mixture
- 6 Gold potatoes, shredded
- 2 large eggs
- 2 Tbsp flour
- 1/2 cup onion, finely chopped
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 tsp baking powder
For Frying
- 1/4 cup vegetable oil
Instructions
- Prepare the Potato Mixture: In a large bowl, combine the shredded potatoes, eggs, flour, pepper, salt, finely chopped onion, and baking powder. Using your hands, knead the mixture thoroughly until all ingredients are well incorporated and the mixture begins to hold together.
- Heat the Oil: Pour the vegetable oil into a skillet and heat it over medium-high heat until shimmering. The oil should be hot enough to sizzle when a small amount of the potato mixture is added.
- Shape and Fry Pancakes: Scoop about 1/4 cup of the potato mixture per pancake and shape into flat, round discs. Place them gently into the hot skillet. Fry each pancake for a few minutes on each side until they become golden brown and crispy, turning carefully halfway through.
- Drain and Serve: Once the pancakes are done, remove them from the skillet and place on a plate lined with paper towels to drain off excess oil. Serve the potato pancakes hot, optionally with applesauce or sour cream.
Notes
- For extra crispiness, squeeze excess liquid from the shredded potatoes before mixing.
- Serve immediately for best texture.
- These pancakes can be paired with applesauce, sour cream, or smoked salmon.
- Use a food processor to shred potatoes quickly.
Nutrition
- Serving Size: 1 pancake
- Calories: 107 kcal
- Sugar: 1 g
- Sodium: 23 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 22 mg
