Hey, foodies! Today we’re whipping up some crispy, golden German Potato Pancakes (aka Kartoffelpuffer), and trust me, they’re SO good!
These savory pancakes are crunchy on the outside and soft on the inside. Let’s get into it!
Ingredients:
- 4 medium potatoes (Russet or Yukon Gold)
- 1 small onion, grated
- 2 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (vegetable or canola)
Instructions:
1.Grate the Potatoes: Peel and grate the potatoes using the large holes of a box grater or food processor. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels. (Less water = crispier pancakes!)
2.Mix it All Together: In a bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until everything is well combined and coated.
3.Heat the Oil: Heat a few tablespoons of oil in a large skillet over medium heat. You want enough oil to coat the bottom of the pan.
4.Fry the Pancakes: Scoop about 1/4 cup of the potato mixture into the hot skillet and flatten it into a pancake shape. Fry for 3-4 minutes per side until golden brown and crispy. Repeat with the rest of the batter.
5.Drain & Serve: Place the cooked potato pancakes on a paper towel-lined plate to drain excess oil. Serve them hot with applesauce, sour cream, or even smoked salmon if you’re feeling fancy.
Tips:
- Keep the pancakes warm in the oven (set to low heat) while you fry up the rest.
- Make sure to really squeeze the water out of the potatoes for the crispiest results!