Name: German Potato Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German
Ingredients: 1 pound potatoes; 1 small onion; Pinch of salt; Pinch of pepper (optional); 3 tablespoons flour; 1 medium-sized egg; Oil for frying

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Introduction

German potato pancakes, or Kartoffelpuffer, are crispy, golden treats made from grated potatoes and onion. They’re easy to prepare and perfect as a comforting side dish or a delicious snack.

A stack of six crispy golden-brown potato pancakes is centered on a white plate, each pancake showing a crunchy, slightly uneven texture with lightly browned edges. On top of the stack sits a dollop of smooth, white sour cream sprinkled with finely chopped green chives. Some chives are also scattered around the base of the stack on the plate. The plate is resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound of potatoes
1 small onion
Pinch of salt
Pinch of pepper, if desired
3 tablespoons flour
1 medium-sized egg
Oil for frying

Instructions

Step 1: Wash, peel, and grate the potatoes and the onion finely. Place the grated potatoes in a clean towel or sieve and press to drain as much excess water as possible.
Step 2: In a mixing bowl, combine the grated potatoes and onion with salt, pepper if using, flour, and the egg. Mix thoroughly to form a batter.
Step 3: Heat a generous amount of oil in a frying pan over medium heat. Scoop spoonfuls of the batter into the pan and flatten gently to form pancakes.
Step 4: Fry the potato pancakes until golden brown and crisp on both sides, about 3-4 minutes per side.
Step 5: Remove the cooked pancakes and drain on paper towels to remove excess oil. Keep warm in a low oven until ready to serve.
Step 6: Serve hot with your choice of toppings such as applesauce, sour cream, or fresh herbs.

Tips & Variations

For crispier pancakes, make sure to squeeze out as much moisture from the grated potatoes as possible before mixing.
Try adding chopped fresh herbs like chives or parsley to the batter for extra flavor.
You can substitute all-purpose flour with gluten-free flour to make this recipe gluten-free.
Serve with a dollop of sour cream or applesauce for a classic touch.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat to restore crispiness or use a toaster oven. Avoid microwaving, as this can make them soggy.

How to Serve

A stack of six crispy golden-brown potato pancakes sits neatly on a white plate, each pancake showing a rough, crunchy texture with small bits of shredded potato visible. The pancakes are layered evenly, with slight browning at the edges, suggesting they are cooked to a perfect crisp. On top of the stack sits a dollop of smooth, white sour cream, garnished with finely chopped green chives scattered over the cream and around the base of the plate. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately after grating the potatoes to prevent discoloration and maintain texture. If needed, you can refrigerate the batter briefly for up to an hour, but it may lose some crispness.

What oil is best for frying potato pancakes?

Use oils with a high smoke point like vegetable oil, canola oil, or sunflower oil for frying. These oils allow you to achieve a crispy texture without burning.