Description
German Potato Pancakes, also known as “Kartoffelpuffer,” are a classic dish that perfectly blends crispy textures and comforting flavors. These golden-brown delights are versatile and can be enjoyed as a savory side dish or a sweet treat. Whether topped with applesauce, sour cream, or a sprinkle of sugar, they bring a taste of tradition to your table. Here’s how you can make these irresistible pancakes at home.
Ingredients
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt (plus more for seasoning)
- Pinch of black pepper (for savory pancakes)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
1. Prepare the Potatoes and Onion
Wash and peel the potatoes thoroughly. Using the large grating side of a box grater, grate the potatoes into a mixing bowl. Grate the onion directly into the same bowl for added flavor.
2. Remove Excess Liquid
If you notice excess liquid pooling in the mixture, drain it to ensure the pancakes are crispier when cooked.
3. Create the Batter
Add a pinch of salt, black pepper (for savory pancakes), all-purpose flour, and a large egg to the grated potato-onion mixture. Use your hands to mix everything thoroughly until it forms a thick batter.
4. Heat the Oil
In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat. The oil should be hot enough to sizzle when the batter hits the pan.
5. Shape and Fry the Pancakes
Scoop about 2 tablespoons of the potato batter for each pancake and place it into the hot skillet. Flatten each pancake slightly using the back of a spoon or spatula. Fry for 3-4 minutes per side until both sides are golden brown and crispy.
6. Double Fry for Extra Crunch
For an added layer of crunchiness, re-fry the pancakes for 30-60 seconds on each side. This step is optional but highly recommended for those who love extra crispy edges.
7. Serve and Enjoy
Serve the potato pancakes immediately while they are still hot and crispy. Choose your favorite toppings such as applesauce, brown sugar, sour cream, or yogurt sauce to enhance the flavor.
Notes
How to Serve German Potato Pancakes
German Potato Pancakes are best served hot and fresh to maintain their crispy texture. Here are some delicious serving ideas:
- Savory Options: Pair with sour cream, a dollop of Greek yogurt, or a sprinkle of chives. They also work wonderfully as a side dish for sausages, roasted meats, or a hearty stew.
- Sweet Options: Top with applesauce, cinnamon sugar, or a drizzle of honey for a delightful contrast to their savory base.
- Traditional Pairings: Serve alongside a fresh salad or a bowl of soup for a complete meal.
How to Store German Potato Pancakes
If you have leftovers, follow these storage tips to enjoy them later:
- Refrigeration: Allow the pancakes to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: For longer storage, place the cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
Reheating German Potato Pancakes
To bring back their crispy texture:
- Oven: Preheat your oven to 375°F (190°C). Place the pancakes on a baking sheet and heat for 8-10 minutes, flipping halfway through.
- Skillet: Heat a small amount of oil in a skillet over medium heat and re-fry the pancakes for 1-2 minutes per side.
- Air Fryer: Reheat at 350°F (175°C) for 3-5 minutes for a quick and crispy option.
