Description
These classic German Potato Pancakes, also known as Kartoffelpuffer, are crispy on the outside and tender on the inside. They’re a delicious and versatile dish that can be served sweet or savory.
Ingredients
Scale
- 1 pound russet potatoes (about 2–3 large potatoes)
- 1 small yellow onion
- Pinch of salt
- Pinch of black pepper (optional, for savory pancakes)
- 3 tablespoons all-purpose flour
- 1 medium egg
- Vegetable oil, for frying
Instructions
- Prepare Potatoes and Onion: Wash and peel the potatoes. Peel the onion.
- Grate: Using the coarse grating side of a box grater, grate the potatoes into a large bowl. Grate the onion into the same bowl. (Alternatively, if grating the onion is difficult, you can finely mince it with a knife.)
- Drain Excess Liquid (Important): This is a crucial step for crispy pancakes. Place the grated potato and onion mixture in a clean kitchen towel, cheesecloth, or a fine-mesh sieve. Squeeze out as much excess liquid as possible. Discard the liquid.
- Combine Ingredients: Return the drained potato and onion mixture to the bowl. Add the salt, pepper (if using for savory pancakes), flour, and egg.
- Mix Batter: Mix everything together thoroughly with your hands (clean hands are best!) until a well-combined batter forms. The batter should be thick but not overly stiff.
- Heat Oil: Heat about 2 tablespoons of vegetable oil in a large, non-stick skillet over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately.
- Form and Fry Pancakes: Drop spoonfuls of the potato batter into the hot oil, using about 2 tablespoons of batter per pancake. Flatten the pancakes slightly with the back of a spoon or spatula. Do not overcrowd the pan; cook in batches.
- Cook Pancakes: Cook the pancakes for 3-4 minutes per side, or until they are golden brown and crispy.
- Drain and Keep Warm: Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. If making multiple batches, you can keep the cooked pancakes warm in a preheated oven (around 200°F/95°C) on a baking sheet.
- Repeat: Add more oil to the skillet as needed and repeat the cooking process with the remaining batter.
- Serve: Serve the potato pancakes immediately.
Notes
- Potatoes: Russet potatoes are the best choice for German potato pancakes because of their high starch content, which helps to bind the pancakes and create a crispy exterior.
- Draining Liquid: Thoroughly draining the grated potatoes is essential for crispy pancakes. Don’t skip this step!
- Oil: Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
- Sweet vs. Savory: These pancakes can be served sweet or savory.
- Sweet: Serve with applesauce, cinnamon sugar, or fruit compote.
- Savory: Serve with sour cream, yogurt, quark, or a dollop of herbed cream cheese. They can also be served alongside meat dishes.
- Storage: Leftover potato pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a skillet, oven, or toaster oven to crisp them up again. They are best served fresh.