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German Kartoffelpuffer Recipe

German · Side dish · 35 min total

Crispy on the outside and tender on the inside, these classic German potato pancakes are a beloved comfort food, perfect as a side dish or a light meal with applesauce or sour cream.

Ingredients

• 1 kg (about 2 lbs) starchy potatoes, peeled
• 1 small onion, peeled
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional)
• Vegetable oil, for frying

Instructions

1. Grate the potatoes and onion using a box grater or a food processor with a grating disc. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible into a bowl. Let the liquid sit for a few minutes, then carefully pour off the water, leaving the potato starch at the bottom. Add the starch back to the potato-onion mixture.
2. In a large bowl, combine the potato-onion mixture with eggs, flour, salt, pepper, and nutmeg. Mix well until evenly combined.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Drop about 1/4 cup of the potato mixture per pancake into the hot oil, flattening each with a spatula to form a thin, even pancake about 3-4 inches in diameter.
4. Fry for 3-4 minutes per side, until golden brown and crispy. Adjust heat as needed to prevent burning. Drain on paper towels.
5. Serve immediately with applesauce, sour cream, or as a side to meat dishes.

Tips

• For extra crispiness, let the grated potatoes soak in cold water for 10 minutes, then drain and squeeze dry before mixing.
• Leftover pancakes can be reheated in a toaster oven or oven at 200°C (400°F) for 5 minutes.
• Serve with a sprinkle of salt or a dollop of sour cream and chives.

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