German Potato Pancakes (Kartoffelpuffer) – A Traditional Delight
Step 1: Prepare the Batter
In a large bowl, beat eggs, flour, baking powder, salt, and pepper until well combined.
Stir in shredded potatoes and finely chopped onions, ensuring even coating.
Step 2: Heat the Oil
Heat ¼ cup vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Step 3: Cook the Potato Pancakes
Drop heaping tablespoonfuls of the mixture into the hot oil and gently flatten into pancakes.
Cook 3 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Repeat with remaining mixture, adding more oil as needed.
Pro Tips for the Crispiest Kartoffelpuffer
Squeeze out excess moisture: Use a clean towel or cheesecloth after shredding potatoes to remove liquid.
Use starchy potatoes: Russet or Yukon Gold work best for binding and crispiness.
Cook in small batches: Overcrowding the pan prevents crisping.
Keep warm in the oven: Set oven to 200°F (93°C) to hold cooked pancakes while finishing the batch.
Serving Suggestions
Serve with applesauce for a sweet touch.
Pair with sour cream or herbed yogurt for savory enjoyment.
Combine with Bratwurst, sauerkraut, or smoked meats for a traditional German meal.
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