Description
German Potato Pancakes, or Kartoffelpuffer, are a beloved dish that brings the comfort of crispy, golden exteriors and tender, flavorful interiors. Often served with applesauce or sour cream, these pancakes are perfect for a cozy family meal or as a tasty appetizer. With their rich history and irresistible flavor, Kartoffelpuffer will soon become a favorite in your recipe repertoire.
Ingredients
2 pounds Yukon Gold potatoes, peeled and grated
1 medium onion, finely grated
2 large eggs
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
¼ teaspoon nutmeg (optional)
Vegetable oil, for frying
Applesauce or sour cream, for serving
Instructions
- Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for getting crispy pancakes.
- In a large mixing bowl, combine the grated potatoes, finely grated onion, eggs, flour, salt, black pepper, garlic powder, and nutmeg. Stir until the batter is well combined and slightly sticky.
- In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot enough that a small amount of batter sizzles when dropped in.
- Using a tablespoon, scoop batter into the hot oil, flattening each scoop slightly into a patty shape (about 4 inches across). Fry in batches without overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the Kartoffelpuffer hot, accompanied by applesauce or a dollop of sour cream for dipping.
Notes
Sweet Potato Version: Substitute Yukon Gold potatoes with sweet potatoes for a slightly sweeter flavor and vibrant color.
Herbed Kartoffelpuffer: Add fresh herbs like parsley or chives to the batter for a more savory flavor.
Cheese: Stir in grated cheese such as cheddar or Swiss into the batter before frying.
Spicy Version: Add a pinch of cayenne pepper or chili flakes to the batter for a little heat.
Storage: Store leftover Kartoffelpuffer in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet over medium heat for a few minutes on each side until crispy again, or in an oven at 350°F for 5–10 minutes.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
