Description
Enjoy the crispy, golden delight of homemade German potato pancakes, or Kartoffelpuffer. Made with grated russet potatoes and onions, these savory treats are perfect for brunch or as a comforting side dish. Serve them hot with applesauce and sour cream for a satisfying experience.
Ingredients
Scale
- 2 pounds of russet potatoes
- 1 medium onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- Vegetable oil (for frying)
- Applesauce (for serving, optional)
- Sour cream (for serving, optional)
Instructions
- Peel the russet potatoes using a vegetable peeler, ensuring all skin is removed.
- Grate the potatoes using a box grater or food processor, aiming for shreds rather than a puree.
- Soak the grated potatoes in a large bowl of cold water for about 10 minutes to remove excess starch.
- While the potatoes soak, peel and grate the onion using a fine grater to release its juices.
- Drain the potatoes in a colander and rinse under cold water.
- Squeeze out as much moisture as possible from the grated potatoes using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine the drained potatoes and grated onion.
- Add the two large eggs and mix well using a fork or whisk.
- Stir in the flour, salt, black pepper, and baking powder until the mixture is thick but holds together. If too dry, add a splash of water.
- Heat enough vegetable oil in a large skillet over medium-high heat until it shimmers.
- Drop about 1/4 cup of the potato mixture into the hot oil for each pancake, flattening slightly with the back of a spoon.
- Fry for 3-4 minutes until golden brown and crispy, then flip and cook for another 3-4 minutes.
- Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (200°F) while frying the remaining batter.
- Serve the pancakes stacked on a platter or individual plates.
- Offer applesauce and sour cream on the side for dipping. Garnish with fresh chives or parsley if desired.
- Enjoy hot and crispy as an appetizer, side dish, or main course.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 375°F for 10-15 minutes or in a skillet with a little oil until warmed through and crispy.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Adjust seasoning to taste; feel free to add herbs or spices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes