German Potato Pancakes
These German Potato Pancakes, known as Kartoffelpuffer, are a timeless savory favorite. Crispy and golden on the outside with a soft, tender center, they’re a comforting dish that works just as well as a side as it does a main course. Traditionally served with applesauce or sour cream, they’re simple, satisfying, and full of classic flavor.
German Potato Pancakes (Kartoffelpuffer)
📝 Ingredients
| Ingredient | Quantity |
|---|---|
| Large eggs | 2 |
| All-purpose flour | 2 tablespoons |
| Baking powder | ¼ teaspoon |
| Salt | ½ teaspoon |
| Pepper | ¼ teaspoon |
| Medium potatoes, peeled and shredded | 6 |
| Finely chopped onion | ½ cup |
| Vegetable oil | ¼ cup |
👩🍳 Instructions
Make the Batter
In a large bowl, whisk together the eggs, flour, baking powder, salt, and pepper until smooth.
Stir in the shredded potatoes and chopped onion until evenly combined.
Fry the Pancakes
Heat the vegetable oil in a large skillet over medium heat.
Working in batches, drop heaping tablespoonfuls of the potato mixture into the hot oil.
Gently flatten each mound with a spatula.
Cook Until Crisp
Cook for about 3 minutes per side, or until the pancakes are crisp and golden brown.
Drain and Serve
Remove the pancakes and place them on a paper towel-lined plate to drain excess oil.
Repeat with the remaining batter until all pancakes are cooked.
Serve warm and enjoy.
