German Potato Pancakes Recipe

Introduction

German Potato Pancakes, or Kartoffelpuffer, are crispy, golden treats perfect for any meal. Made from grated potatoes and onions, these pancakes offer a delightful combination of texture and savory flavor that’s sure to please the whole family.

Ingredients

• 2 pounds Russet potatoes
• 1 medium Yellow onion
• 2 large Eggs
• 3 tablespoons All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Ground black pepper
• 1/2 cup Canola oil (or sunflower oil for frying)
• 2 tablespoons Fresh chives or parsley (optional garnish)

Instructions

1. Step 1: Peel and grate the potatoes and onion using a box grater or food processor.
2. Step 2: Transfer the grated mixture to cheesecloth or a clean kitchen towel, and squeeze out as much moisture as possible.
3. Step 3: In a mixing bowl, combine the drained potato mixture with eggs, flour, salt, and pepper. Mix well until evenly blended.
4. Step 4: Heat canola oil in a large skillet over medium-high heat until shimmering.
5. Step 5: Drop spoonfuls of the potato mixture into the skillet and flatten gently with a spatula.
6. Step 6: Fry each pancake for 3–4 minutes per side until golden brown and crispy.
7. Step 7: Remove from skillet and place on a paper towel-lined plate to drain excess oil.
8. Step 8: Serve hot with sour cream, applesauce, or your favorite toppings. Garnish with fresh herbs if desired.

Tips & Variations

• For extra crispiness, use russet potatoes and make sure to squeeze out all moisture before mixing.
• Add a pinch of nutmeg or garlic powder to the batter for subtle extra flavor.
• Try swapping fresh parsley for chives or dill as garnish.
• Serve these pancakes sweet with cinnamon sugar or savory with smoked salmon and crème fraîche.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to retain their crispiness, rather than using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the potato pancakes ahead of time?

Yes, you can prepare the batter and refrigerate it for a few hours. Fry them just before serving for the best texture.

What can I use instead of canola oil?

Sunflower oil, vegetable oil, or light olive oil work well as frying oils for potato pancakes.

German Potato Pancakes Recipe

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Authentic German Potato Pancakes made from grated russet potatoes and onions, pan-fried to golden perfection. These crispy, savory pancakes are a classic comfort food, perfect for brunch or as a side dish, served with sour cream or applesauce.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6–8 pancakes (serves 4) 1x
• Category: Side Dish
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Potato Pancakes

• 2 pounds Russet potatoes
• 1 medium Yellow onion
• 2 large Eggs
• 3 tablespoons All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Ground black pepper
• 1/2 cup Canola oil (or sunflower oil for frying)

Garnish (Optional)

• 2 tablespoons Fresh chives or parsley

Instructions

1. Grate the potatoes and onion: Peel the russet potatoes and the yellow onion. Using a box grater or food processor, grate both ingredients finely.
2. Remove excess moisture: Transfer the grated potato and onion mixture into cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible to prevent soggy pancakes.
3. Mix the batter: In a large mixing bowl, combine the drained potato mixture with eggs, all-purpose flour, salt, and ground black pepper. Mix thoroughly until the batter is smooth and even.
4. Heat the oil: Pour canola oil into a large skillet and heat over medium-high until it shimmers, indicating it is hot enough for frying.
5. Form and fry pancakes: Drop spoonfuls of the potato mixture into the hot oil, gently flatten each with a spatula to form pancakes roughly 3-4 inches in diameter.
6. Cook until golden and crispy: Fry each side for 3–4 minutes or until golden brown and crispy. Flip carefully to avoid breaking.
7. Drain excess oil: Remove cooked pancakes from skillet and place them on a paper towel-lined plate to absorb excess oil.
8. Serve: Serve the pancakes hot, garnished with fresh chives or parsley if desired. Accompany with sour cream, applesauce, or your preferred toppings.

Notes

• Be sure to squeeze out all excess moisture from the potatoes and onions to achieve crispy pancakes.
• Use a neutral oil with a high smoke point like canola or sunflower oil for proper frying.
• Serve immediately for best texture; pancakes can be kept warm in a low oven.
• Variations include adding garlic powder or nutmeg for extra flavor.
• For gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Keywords: German potato pancakes, Kartoffelpuffer, crispy potato pancakes, traditional German recipe, fried potato pancakes, comfort food