Austrian Potato Pancakes (Erdäpfelpuffer)
Crispy on the outside and tender on the inside, these savory potato pancakes are a beloved Austrian staple, often served with applesauce or a dollop of sour cream.
🧂 Ingredients
- 1 kg Starchy potatoes(e.g., Russet or Yukon Gold, peeled)
- 1 medium Yellow onion(finely grated)
- 2 large Eggs
- 4 tbsp All-purpose flour(plus more if needed)
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg (optional)(freshly grated)
- Vegetable oil or lard(for frying)
👨🍳 Instructions
- 1
Grate the peeled potatoes and the onion using the fine side of a box grater.
💡 Tip: Using starchy potatoes is key for the best texture. - 2
Place the grated potatoes and onion in a fine-mesh sieve or cheesecloth and squeeze out as much liquid as possible.
💡 Tip: This step is crucial for crispy pancakes. Reserve the liquid. - 3
Let the reserved liquid stand for a few minutes until the potato starch settles at the bottom. Carefully pour off the water, leaving the starch behind.
- 4
In a large bowl, combine the drained grated potatoes and onion, the reserved potato starch, eggs, flour, salt, pepper, and nutmeg (if using).
💡 Tip: Mix until just combined; overmixing can make the pancakes tough. - 5
Heat a generous amount of vegetable oil or lard in a large skillet over medium-high heat.
- 6
Spoon about 2-3 tablespoons of batter per pancake into the hot oil. Flatten each pancake slightly with the back of the spoon.
💡 Tip: Don't overcrowd the pan; cook in batches. - 7
Fry for 3-5 minutes per side, until golden brown and crispy.
💡 Tip: Adjust heat as needed to prevent burning. - 8
Remove the potato pancakes from the skillet and drain on paper towels.
💡 Pro Tips
- ✓For extra crispiness, ensure you squeeze out as much moisture as possible from the potatoes.
- ✓Serve with traditional accompaniments like applesauce, sour cream, or even a sprinkle of sugar.
- ✓If the batter seems too wet, add a little more flour.
🔄 Variations
- Add finely chopped chives or parsley to the batter for extra flavor.
- Serve with a side of smoked salmon or a dollop of crème fraîche.
- Some recipes omit flour and rely solely on potato starch for binding.