📋German Potato Pancakes (Kartoffelpuffer)

golden crispy Kartoffelpuffer arranged on a plate.

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📋German Potato Pancakes (Kartoffelpuffer)

These German potato pancakes are golden and crispy on the outside and soft on the inside. These savoury pancakes are pan-fried and made from a dough consisting of grated potatoes, grated onion, flour, eggs, green onion and salt-pepper seasoning.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: German

Servings: servings

Calories: 268kcal

Author: Jyothi Rajesh

Ingredients

1 lb potato grated (use waxy potatoes such as russet or Idaho)
2 small white onions grated
2 tablespoons chives finely chopped (I used green onion)
¼ cup all-purpose flour
¼ teaspoon pepper
¼ to ½ teaspoon salt adjust to taste
1 large egg
½ to 1 cup oil use neutral-tasting oil

Instructions

Peel the skin off potatoes. Grate raw potatoes using a standard grater box to obtain long, wide strands.
Next, grate white onion into the potatoes.
Transfer the grated mix to the sieve with the bowl at the bottom. Allow it to rest for 10 minutes.
Now press to squeeze out most of the liquid from it.
Add flour, eggs, chopped chives, salt and pepper. Mix it.
Use a large skillet to cook Kartoffelpuffer.
Heat oil in a skillet.
Place ⅓ cup of the batter into the pan and flatten into pancakes with the back of the spoon/scoop.
Fry on medium flame for 3-5 minutes on both until golden-brown.
Remove pancakes and place them on a wire rack. Placing them on a paper towel will trap the heat and make it soggy at the bottom.
Serve it hot with apple sauce or a dollop of sour cream or herbed yoghurt.
It pairs great as a side dish with gravy and meat.

Video

Notes

You can grate a potato on the larger side of the grater to get larger shreds.
I prefer to grate potatoes and onion together and wring out the liquids from them, so the batter doesn’t become too mushy.
Do not let the batter sit for long. Salt in the batter will pull moisture out of potatoes and make the batter watery.
You’ll need lots of oil to cook German potato pancakes to make them crispy. Use neutral-tasting oil.
Remove the pancakes and place them on a wire rack. Placing them on a paper towel will trap the heat and make it soggy at the bottom.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition