Description
Traditional German potato pancakes (Kartoffelpuffer) – crispy on the outside, tender on the inside, perfect as a side dish or main course.
Ingredients
Scale
- 4 large potatoes, peeled
- 1 medium onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate potatoes and onion finely
- Squeeze out excess moisture thoroughly
- Mix with eggs, flour, salt, and pepper
- Heat oil in a large skillet
- Drop spoonfuls of mixture and flatten slightly
- Fry until golden brown on both sides
- Drain on wire rack
Notes
- Can be made up to 2 hours ahead and kept warm in a 200°F oven
- Place on wire rack over baking sheet to maintain crispness
- Squeeze out as much liquid as possible from potatoes to prevent falling apart
- Fresh potatoes work better than pre-shredded
- Keep pancakes in single layer to maintain crispiness
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 62mg
Keywords: German potato pancakes, Kartoffelpuffer, crispy potato pancakes, homemade potato pancakes
