Kartoffelpuffer (German Potato Pancakes)
A recipe for Kartoffelpuffer (German Potato Pancakes)! These light and crisp potato pancakes are made with finely grated potatoes in just 30 minutes.
Servings 8 Kartoffelpuffer
Ingredients
- 2 1/2 pounds (1 kilogram) starchy potatoes
- 1 medium onion peeled
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- Pinch freshly ground black pepper
- 2 large eggs
- 3 tablespoons (24 grams) all-purpose flour
- Vegetable oil for pan-frying
To serve:
- apple sauce
- cinnamon sugar
- Kräuterquark German herb cheese sauce
- Knoblauchsauce garlic sauce
- chopped fresh herbs for garnish
Instructions
- Peel the potatoes and finely grate. Squeeze out as much excess moisture as possible using a towel or your hands and transfer to a large bowl.
- Grate the onion and add to the bowl of potatoes.
- Toss the potato and onion mixture with the salt, nutmeg, pepper, eggs, and flour to form a thick mixture.
- Add a 1/4 inch (6 millimeter) layer of vegetable oil to a large frying pan and place over medium low heat.
- Once the oil is thoroughly heated, scoop out 1/3 cup (80 milliliters) of the potato mixture, form into a thin patty, and add to the pan. Repeat with one or two more potato pancakes depending on the size of your pan and without overcrowding.
- Fry the pancakes until golden brown, about 2 minutes, then gently flip to cook the other side until golden.
- Transfer the golden Kartoffelpuffer briefly to a towel-lined plate to soak any excess oil and repeat with the remaining batter.
- Serve the Kartoffelpuffer while still warm with apple sauce, Kräuterquark, or Knoblauchsauce.
- For a more sweet option, sprinkle the Kartoffelpuffer with sugar or cinnamon sugar. For a more savory option, add a sprinkle of chopped fresh herbs.