German Potato Pancakes Recipe

Introduction

German potato pancakes, known as Kartoffelpuffer, are crispy, golden treats made from grated potatoes and onions. They make a perfect snack or side dish, served warm with sour cream or applesauce for a delicious contrast.

Ingredients

• 2 lb (900 g) russet potatoes, peeled
• 1 medium onion, finely grated
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• Vegetable oil, for frying
• Sour cream or applesauce, for serving

Instructions

1. Step 1: Peel and grate the potatoes, then place them in a clean towel and squeeze out as much moisture as possible.
2. Step 2: Transfer the grated potatoes to a bowl and add the finely grated onion, eggs, flour, salt, pepper, and nutmeg. Mix everything thoroughly.
3. Step 3: Heat vegetable oil in a skillet over medium-high heat until shimmering.
4. Step 4: Scoop about 1/4 cup of the mixture for each pancake and flatten it slightly before placing it in the hot oil.
5. Step 5: Fry the pancakes for 3 to 4 minutes on each side, or until they are golden brown and crispy. Drain them on paper towels to remove excess oil.
6. Step 6: Serve the potato pancakes warm, accompanied by sour cream or applesauce.

Tips & Variations

• For extra crispiness, grate the potatoes and soak them in cold water for 5 minutes before squeezing out the moisture.
• You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
• Add a pinch of smoked paprika or garlic powder for a different flavor twist.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep them crispy, or warm them in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make German potato pancakes ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it. For best results, fry them fresh just before serving.

What can I use as a substitute for sour cream?

If you prefer, applesauce is a traditional and delicious alternative. Plain Greek yogurt or crème fraîche also work well as a creamy topping.

German Potato Pancakes Recipe

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★★★★★

4.6 from 56 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 8–10 pancakes 1x

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Description

Traditional German Potato Pancakes, crispy on the outside and tender inside, made from grated russet potatoes, onion, eggs, and seasoned with nutmeg. Perfectly pan-fried to golden perfection and served warm with sour cream or applesauce for a comforting and classic side dish or snack.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lb (900 g) russet potatoes, peeled
• 1 medium onion, finely grated
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• Vegetable oil, for frying

For Serving

• Sour cream or applesauce, for serving

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Instructions

1. Prepare Potatoes: Peel and finely grate the russet potatoes. Place the grated potatoes in a clean towel and squeeze out as much moisture as possible to prevent sogginess in your pancakes.
2. Mix Ingredients: Transfer the drained grated potatoes to a large bowl. Add the finely grated onion, eggs, all-purpose flour, salt, black pepper, and optional ground nutmeg. Mix everything thoroughly until well combined to form the batter.
3. Heat Oil: Pour vegetable oil into a large skillet and heat over medium-high heat until the oil is shimmering and hot enough for frying but not smoking.
4. Form Pancakes: Use a 1/4 cup measure to scoop the potato mixture and drop it into the hot skillet. Flatten each scoop slightly with a spatula to form thin pancakes.
5. Fry Pancakes: Fry the potato pancakes for 3 to 4 minutes on each side or until they are golden brown and crisp. Adjust heat if necessary to prevent burning while ensuring thorough cooking.
6. Drain Excess Oil: Remove cooked pancakes from the skillet and place them onto paper towels to drain any excess oil for a crispy texture.
7. Serve: Serve the German Potato Pancakes warm with a side of sour cream or applesauce for a traditional and delicious accompaniment.

Notes

• Make sure to squeeze out as much moisture as possible from the potatoes to get crispy pancakes.
• Grating the onion finely helps it incorporate smoothly without large chunks.
• If you prefer gluten-free, substitute the all-purpose flour with a gluten-free alternative.
• Adjust seasoning and nutmeg quantity according to your taste preferences.
• Serve immediately for best texture; pancakes tend to soften if left to sit too long.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: German

Keywords: German Potato Pancakes, Kartoffelpuffer, fried potato pancakes, crispy potato pancakes, German cuisine, traditional recipe