German Potato Pancakes Recipe

Introduction

German Potato Pancakes, also known as Kartoffelpuffer, are crispy and golden treats that make a perfect snack or side dish. They are quick to prepare and offer a comforting blend of textures and flavors that everyone will love.

Ingredients

• 1 pound of potatoes
• 1 small onion
• Pinch of salt
• Pinch of pepper (optional, for savory pancakes)
• 3 tablespoons flour
• 1 medium-sized egg
• Oil for frying

Instructions

1. Step 1: Wash and peel the potatoes and the onion.
2. Step 2: Grate the potatoes into a bowl using the coarse side of a four-sided grater, then grate the onion as well. If grating the onion is difficult, finely chop it instead.
3. Step 3: Drain any excess water from the grated potatoes by squeezing them in your hand and letting the water drip out.
4. Step 4: Add a pinch of salt, a pinch of pepper if desired, the flour, and the egg to the potato and onion mixture.
5. Step 5: Mix all ingredients thoroughly until well combined, preferably using clean hands for the best texture.
6. Step 6: Heat about two tablespoons of oil in a frying pan. Spoon about two tablespoons of batter per pancake into the pan, keeping them reasonably thin and not too large to cook evenly.
7. Step 7: Fry each pancake for 3-4 minutes on each side or until both sides are golden brown. Transfer cooked pancakes to a paper towel to absorb excess oil and keep warm in a preheated oven.
8. Step 8: Repeat frying with the remaining batter, adding more oil as needed.
9. Step 9: Serve immediately with apple sauce for a sweet accompaniment or with sour cream, yoghurt, or quark for a savory option.

Tips & Variations

• For extra crispiness, squeeze out as much water as possible from the grated potatoes before mixing the batter.
• Add finely chopped herbs, such as chives or parsley, for added flavor.
• Use sweet potatoes instead of regular potatoes for a different twist.
• Serve with smoked salmon and sour cream for a luxurious variation.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness rather than using a microwave, which may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make German Potato Pancakes gluten-free?

Yes, substitute the flour with a gluten-free alternative like rice flour or cornstarch to keep the pancakes light and crisp without gluten.

How do I keep the pancakes from sticking to the pan?

Use a non-stick pan or well-seasoned skillet and make sure the oil is hot before adding the batter. Avoid overcrowding the pan to maintain the right temperature for frying.

German Potato Pancakes Recipe

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★★★★★

4.4 from 67 reviews

• Author: Harper
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Traditional German Potato Pancakes, crispy on the outside and tender on the inside, made from grated potatoes and onions, seasoned simply with salt and pepper, and fried to golden perfection. Perfect as a savory side dish or a sweet snack when served with applesauce.

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Ingredients

Scale 1x2x3x

Potatoes and Onion

• 1 pound of potatoes
• 1 small onion

Seasoning and Batter

• Pinch of salt
• Pinch of pepper (optional for savory pancakes)
• 3 tablespoons flour
• 1 medium-sized egg

For Cooking

• Oil for frying (approximately 2 tablespoons per batch)

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Instructions

1. Prepare Vegetables: Wash and peel one pound of potatoes and one small onion thoroughly.
2. Grate Ingredients: Using the cheese grater side of a four-sided grater, grate the potatoes into a bowl followed by the onion. If grating the onion is difficult, finely chop it instead.
3. Drain Excess Water: Squeeze the grated potato mixture gently by hand to remove excess water to prevent watery batter.
4. Mix Batter: Add a pinch of salt, optional pinch of pepper for savory flavor, 3 tablespoons of flour, and one medium egg to the grated vegetables.
5. Combine Ingredients: Mix all ingredients thoroughly using clean hands until the batter is uniform in texture.
6. Preheat Oil and Shape Pancakes: Heat approximately 2 tablespoons of oil in a frying pan over medium heat. Scoop about 2 tablespoons of batter per pancake, forming small, evenly sized rounds without making them too thick or large.
7. Fry Pancakes: Cook each pancake for 3-4 minutes on each side until both sides turn golden brown and crispy. Avoid overcrowding the pan; usually, 2-4 pancakes fit at a time.
8. Drain Oil and Keep Warm: Place cooked pancakes on paper towels to absorb excess oil. To keep warm, place pancakes in a preheated oven until serving.
9. Repeat Cooking: Continue frying the remaining batter in batches, adding more oil to the pan as needed.
10. Serve: Serve immediately with applesauce for a sweet variation or with sour cream, yogurt, or quark for a savory touch.

Notes

• Make sure to drain excess water from the potatoes to ensure crispy pancakes.
• Adjust the amount of oil during frying to prevent sticking and promote even browning.
• Use a medium heat to cook the pancakes through without burning the exterior.
• Serve with traditional German accompaniments like applesauce or quark for authenticity.
• Can be made gluten-free by substituting flour with gluten-free flour alternatives.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: German

Keywords: German potato pancakes, potato fritters, crispy potato pancakes, traditional German recipe, savory pancakes, fried potato dish