Crispy German Potato Pancakes
Experience the warmth and comfort of Crispy German Potato Pancakes, also known as Kartoffelpuffer, with their perfect crunchy exterior and soft inside.
Ingredients
For the Pancakes
- 4 medium medium-sized Russet potatoes, peeled and grated Starchy potatoes for best texture.
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- to taste Salt and pepper
- for frying amount Vegetable oil About 1/4 inch in the skillet.
Instructions
Preparation
- Begin by peeling and grating the Russet potatoes. Use a box grater or a food processor for ease.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well until everything is evenly coated.
Cooking
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. It’s ready when a small drop of the mixture sizzles upon contact.
- Grab a small handful of the potato mixture and gently flatten it into a pancake shape. Carefully place it in the hot oil. Repeat this step, ensuring not to overcrowd the skillet.
- Fry each pancake for about 4-5 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on a paper towel.
Serving
- Top your Crispy German Potato Pancakes with sour cream, applesauce, or your favorite topping. Enjoy them hot!
Notes
Use starchy potatoes for the best texture. Remove as much moisture as possible from the potatoes before mixing for maximum crispiness. Maintain the right oil temperature while frying.