Description
Authentic German Potato Pancakes (Kartoffelpuffer) are golden, crispy treats made from freshly grated potatoes and onions, mixed with flour, egg, and a touch of seasoning, then fried to perfection. Serve hot and fresh for an irresistible side or snack that’s delicious sweet with applesauce or savory with sour cream.
Ingredients
Units
Scale
Vegetables
- 1 pound of potatoes
- 1 small onion
Seasonings
- Pinch of salt
- Pinch of pepper (optional, for savory pancakes)
Batter
- 3 tablespoons flour
- 1 medium-sized egg
For Frying
- Oil for frying (about 1/4 cup, as needed)
Instructions
- Prepare the Vegetables: Wash, peel, and grate the potatoes into a bowl using the coarse side of a box grater. Peel and grate the onion or finely chop if grating is difficult.
- Drain Excess Water: Squeeze the grated potatoes lightly. If a lot of liquid comes out, drain off some of the potato water to prevent soggy pancakes.
- Combine Dry and Wet Ingredients: Add a pinch of salt, a pinch of pepper (if making savory pancakes), the flour, and the egg to the grated potato and onion mixture.
- Mix the Batter: Use your clean hands or a spatula to thoroughly mix until all ingredients are well combined and the batter is cohesive.
- Preheat the Pan and Fry: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Drop 2 tablespoons of batter per pancake into the pan, shaping each pancake so they are not too thick or large. Work in batches (2-4 pancakes at a time).
- Cook the Pancakes: Fry pancakes for 3-4 minutes on each side, or until both sides are golden brown and crispy. Adjust the heat as needed to avoid burning.
- Drain Excess Oil: Remove the cooked pancakes from the pan and place them on a paper towel-lined plate to absorb excess oil. Keep warm in a preheated oven if desired.
- Repeat: Continue cooking the remaining batter, adding more oil to the pan as needed.
- Serve: Serve the potato pancakes immediately while hot. Enjoy sweet with applesauce or savory with sour cream, yoghurt, or quark.
Notes
- Potato pancakes taste best when eaten hot right out of the pan; avoid letting them sit too long before eating.
- The pancakes are flexible in flavor—enjoy them with applesauce for a sweet snack or add extra spices to the batter for a savory treat.
- For a spicier, more savory version, add extra salt, pepper, or garlic powder to the batter before frying.
- Pancakes can be kept warm in a preheated oven on low heat while you finish cooking batches.
Nutrition
- Serving Size: 1 pancake
- Calories: 85
- Sugar: 1 g
- Sodium: 41 mg
- Fat: 3.6 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 16 mg