German Potato Pancakes Kartoffelpuffer (Print View)

Crispy pan-fried German potato pancakes served hot with applesauce or tangy sour cream.

# Components:

→ Main Components

01 - 2 pounds russet potatoes, peeled and grated
02 - 1 small onion, grated
03 - 2 large eggs
04 - 1/4 cup all-purpose flour
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ For Frying and Serving

07 - Vegetable oil, for frying
08 - Applesauce, for serving
09 - Sour cream, for serving

# Directions:

01 - After grating the potatoes and onion, transfer them to a clean kitchen towel and wring out as much liquid as possible.
02 - In a large mixing bowl, blend the drained potatoes and onion with eggs, flour, salt, and black pepper until fully incorporated.
03 - Pour vegetable oil into a deep skillet to a depth of 1/4 inch and heat over medium-high until shimmering.
04 - Scoop approximately 1/4 cup of the potato mixture and carefully place it in the skillet, flattening with a spatula to shape the pancake.
05 - Cook each pancake for 2 to 3 minutes per side or until crisp and golden brown.
06 - Transfer finished pancakes to paper towels to absorb excess oil. Repeat with the remaining batter, adding oil as necessary.
07 - Present the potato pancakes hot, accompanied by applesauce or sour cream as desired.

# Expert Advice:

01 -
  • Uses basic easy-to-find pantry ingredients
  • Ready in about thirty minutes from start to finish
  • Naturally vegetarian and crowd-pleasing for all ages
  • Customizable with toppings and flavor twists to suit your mood
02 -
  • High in potassium and fiber thanks to potatoes
  • Classic comfort food that brings people together in any season
  • Naturally dairy free if served without sour cream
03 -
  • Wringing out the grated potatoes and onion is crucial for crisp results. Do not rush this step or the pancakes will be soggy
  • Let your oil heat properly before frying to avoid soaking up too much oil. Test with a tiny bit of potato to see if it sizzles right away
  • Cook the pancakes in small batches so the oil temperature stays consistent and try not to crowd the pan
  • Never underestimate the power of nostalgia in cooking. I learned over the years the best pancakes come from a little patience a little mess and plenty of laughter around the stove

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