Kartoffelpuffer (German Potato Pancakes)
These crispy Kartoffelpuffer are the ultimate comfort food! Perfectly golden and versatile, they’re a delightful treat for any meal.
Servings: 4 servings
Ingredients
Ingredients
- 2.5 pounds starchy potatoes like Russet or Yukon Gold
- 1 small yellow onion finely grated
- 2 large eggs
- 0.25 cup all-purpose flour adjust as needed
- 1 teaspoon sea salt
Instructions
Instructions
- Step 1: Prepare the Potatoes and Onion. Peel and very finely grate the starchy potatoes. Squeeze out excess moisture using a kitchen towel. Finely grate the yellow onion and mix with the potatoes.
- Step 2: Mix the Ingredients. In a mixing bowl, combine the grated potatoes and onion, add the eggs and sea salt. Gradually incorporate the flour until the mixture holds together.
- Step 3: Heat the Oil. Pour enough oil into a skillet to cover the bottom and heat over medium-high until shimmering.
- Step 4: Form and Fry the Pancakes. Scoop about ¼ cup of the mixture, form into a patty, and fry for 3-4 minutes on each side until golden brown.
- Step 5: Drain and Serve. Transfer cooked pancakes to paper towels to absorb excess oil and serve hot with toppings of your choice.
Equipment
- Box Grater or Food Processor
- Mixing Bowl
- Frying Pan or Skillet
- Spatula
- Paper Towels
Notes
- For extra crispiness, ensure to squeeze out all moisture from the grated potatoes.
- These pancakes can be served with applesauce, sour cream, or creative toppings like smoked salmon.
- Kartoffelpuffer freeze well; store in a single layer and reheat directly from frozen.