Name: German Potato Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: German
Ingredients: 6 Gold potatoes, shredded; 2 Large eggs; 2 Tbsp. flour; ¼ tsp. pepper; ½ tsp. salt; ½ cup finely chopped onion; ¼ tsp. baking powder; ¼ cup vegetable oil

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Introduction

German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden-fried treats made from shredded potatoes and onions. They are simple to prepare and perfect as a side dish or a savory snack. Enjoy them fresh with your favorite dipping sauce or applesauce.

Two golden-brown crispy fritters sit on a white square plate placed on a white marbled surface. Each fritter is made of thin, crunchy strands, fried to a deep orange-brown color with some darker spots showing extra crispiness. Small green herb leaves are sprinkled evenly on top and around the fritters, adding a fresh contrast to the warm tones. The fritters have a rough, textured look with visible shadows between the strands, showing their layered crisp edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Gold potatoes, shredded
2 large eggs
2 tbsp flour
¼ tsp pepper
½ tsp salt
½ cup finely chopped onion
¼ tsp baking powder
¼ cup vegetable oil, for frying

Instructions

Step 1: Place the shredded potatoes, eggs, flour, pepper, salt, chopped onion, and baking powder into a bowl. Knead the mixture well with your hands until everything is thoroughly combined.
Step 2: Heat the vegetable oil in a skillet over medium-high heat until hot but not smoking.
Step 3: Scoop the potato mixture into small ¼ cup portions and gently flatten them into pancake shapes. Carefully add them to the hot oil.
Step 4: Fry each pancake for a few minutes on each side, or until they turn golden brown and crispy.
Step 5: Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Tips & Variations

For extra crispiness, squeeze out excess moisture from the shredded potatoes before combining ingredients.
Add a pinch of nutmeg or garlic powder to the batter for a subtle flavor twist.
Serve with applesauce, sour cream, or your favorite dipping sauce for added enjoyment.
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to retain crispiness, or use a toaster oven. Avoid microwaving, as it can make them soggy.

How to Serve

The image shows a close-up of a crispy, golden-brown fritter piled on a white square plate. The fritter is made of thin, irregular strands, giving it a rough, crunchy texture with some darker browned edges. Small green herb pieces are sprinkled lightly on top and around the fritter, adding color contrast. In the background, blurred and sitting on a white marbled surface, there is a small white bowl containing a light-colored dipping sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for these pancakes?

Yes, you can use Russet or Yukon Gold potatoes. Yukon Golds are preferred for their buttery flavor and texture, while Russets create a crispier pancake.

How do I prevent my potato pancakes from being greasy?

Make sure to heat the oil properly before frying and avoid overcrowding the pan. Also, drain the pancakes on paper towels to remove excess oil after cooking.