Kartoffelpuffer (German Potato Pancakes)

🧂 Ingredients

• 1 kg Potatoes(Russet or Yukon Gold potatoes work best for their starch content.)
• 1 medium Yellow Onion
• 2 Large Eggs
• 2 tbsp All-Purpose Flour(Adjust slightly if batter seems too wet.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black Pepper(Freshly ground, or to taste.)
• as needed for frying Vegetable Oil or Canola Oil(Approximately 1/2 inch depth in the pan.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes and grate them using the large holes of a box grater or a food processor with a grating attachment. Immediately place the grated potatoes in a clean kitchen towel or cheesecloth.

   ⏱️ 10 minutes
2. 2

   Squeeze the potatoes thoroughly: Twist the towel tightly to wring out as much liquid as possible from the grated potatoes. This step is crucial for achieving crispy pancakes.

   ⏱️ 5 minutes
3. 3

   Prepare the onion: Peel and finely grate the yellow onion. Squeeze out any excess liquid from the grated onion as well.

   ⏱️ 2 minutes
4. 4

   Combine the batter: In a large bowl, combine the squeezed grated potatoes, squeezed grated onion, eggs, flour, salt, and pepper. Mix gently until just combined. Do not overmix.

   ⏱️ 3 minutes
5. 5

   Heat the oil: Pour enough vegetable oil into a large, heavy-bottomed skillet or cast-iron pan to reach a depth of about 1/2 inch (1.25 cm). Heat the oil over medium-high heat until it shimmers and a small drop of batter sizzles immediately upon contact (around 350°F / 180°C).

   ⏱️ 5 minutes
6. 6

   Fry the Kartoffelpuffer: Carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes, about 3-4 inches in diameter. Do not overcrowd the pan; fry in batches.

   ⏱️ 15-20 minutes
7. 7

   Drain and season: Using a slotted spatula, remove the cooked Kartoffelpuffer from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. Sprinkle lightly with a little extra salt immediately after removing from the oil, if desired.

   ⏱️ 1 minute per batch
8. 8

   Serve hot: Serve the Kartoffelpuffer immediately while they are hot and crispy. They are traditionally served with applesauce, but also delicious with sour cream or a dollop of crème fraîche.

💡 Pro Tips

• ✓For extra crispy edges, ensure you squeeze out as much moisture as possible from the potatoes.
• ✓Do not overcrowd the pan when frying; this lowers the oil temperature and results in greasy, less crispy pancakes.
• ✓Kartoffelpuffer are a popular treat at German Christmas markets and festivals.
• ✓If not serving immediately, keep cooked pancakes warm in a single layer on a baking sheet in a low oven (around 100°C / 200°F).

🔄 Variations

• Serve with a side of sour cream or Quark.
• Top with smoked salmon and a dollop of crème fraîche.
• Add a pinch of nutmeg to the batter for a subtle flavor enhancement.

🥗 Nutrition

Per serving