Introduction
German potato pancakes, also known as Kartoffelpuffer, are a delightful dish made from grated potatoes and onions. Crispy on the outside and tender on the inside, these savory pancakes are perfect for any meal and can be enjoyed with a variety of toppings. While the classic pairing is applesauce or sour cream, feel free to get creative with your garnishes. Let’s dive into how to create this delicious comfort food right in your kitchen.
Detailed Ingredients with measures
4 medium russet potatoes, peeled and grated
1 small onion, grated
2 eggs
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying (canola or sunflower oil recommended)
Optional:
Applesauce or sour cream for serving
Chopped parsley for garnish
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Yield
Serves 4
Directions
1. Grate the Potatoes and Onion: Peel the potatoes and grate them using the large holes of a box grater. Grate the onion similarly.
2. Remove Excess Moisture: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Twist and squeeze firmly to extract as much liquid as possible. This step is crucial to achieve crispy pancakes.
3. Prepare the Batter: In a large mixing bowl, combine the squeezed potatoes and onion with the eggs, flour, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated, forming a thick batter.
4. Heat the Oil: Pour about 1/4 inch of oil into a large skillet and heat over medium-high heat. To test if the oil is ready, drop a small piece of the potato mixture into the skillet; it should sizzle immediately.
5. Fry the Pancakes: Spoon portions of the batter into the hot oil, flattening each with a spatula to form pancakes approximately 1/2 inch thick. Fry each side for about 3–4 minutes, or until they turn deep golden brown and crispy.
6. Drain and Serve: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. While still hot, you may sprinkle a small pinch of salt over them. Serve immediately with applesauce, sour cream, or both, and garnish with chopped parsley if desired.
Enjoy your homemade German potato pancakes!
Detailed Directions and Instructions
Grate the Potatoes and Onion
Peel the potatoes and grate them using the large holes of a box grater. Grate the onion similarly.
Remove Excess Moisture
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Twist and squeeze firmly to extract as much liquid as possible. This step is crucial to achieve crispy pancakes.
Prepare the Batter
In a large mixing bowl, combine the squeezed potatoes and onion with the eggs, flour, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated, forming a thick batter.
Heat the Oil
Pour about 1/4 inch of oil into a large skillet and heat over medium-high heat. To test if the oil is ready, drop a small piece of the potato mixture into the skillet; it should sizzle immediately.
Fry the Pancakes
Spoon portions of the batter into the hot oil, flattening each with a spatula to form pancakes approximately 1/2 inch thick. Fry each side for about 3–4 minutes, or until they turn deep golden brown and crispy.
Drain and Serve
Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. While still hot, you may sprinkle a small pinch of salt over them. Serve immediately with applesauce, sour cream, or both, and garnish with chopped parsley if desired.
Notes
Ingredient Variations
Feel free to add grated carrots or zucchini for additional flavor and texture.
Storage Instructions
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to retain crispiness.
Serving Suggestions
These pancakes can be enjoyed as a breakfast dish, a side, or even as a main course.
Cooking Tips
Make sure to maintain the oil temperature by frying in batches. If the oil is too cool, the pancakes will absorb more oil and become greasy.
Cook techniques
Grating the Potatoes and Onion
Grate the potatoes and onion using the large holes of a box grater to create the base for the pancakes.
Removing Excess Moisture
After grating, place the mixture in a clean kitchen towel or cheesecloth and squeeze firmly to extract excess liquid, which is essential for achieving crispiness.
Preparing the Batter
In a mixing bowl, combine the squeezed mixture with eggs, flour, salt, and pepper, mixing thoroughly to form a thick batter.
Heating the Oil
Pour about 1/4 inch of oil into a skillet and heat it over medium-high heat. Test the oil readiness by dropping a small piece of the batter; it should sizzle.
Frying the Pancakes
Spoon portions of the batter into the hot oil and flatten them with a spatula. Fry each side until they reach a deep golden brown and crispy texture.
Draining and Serving
Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil and serve hot, optionally with applesauce or sour cream.
FAQ
Can I use other types of potatoes for this recipe?
Yes, other starchy potatoes can be used, but russet potatoes are recommended for their high starch content, which helps with crispiness.
How can I keep the pancakes crispy after frying?
Make sure to drain the pancakes on paper towels and avoid stacking them, as steam can make them soggy. Serve immediately for the best texture.
Can I prepare the mixture ahead of time?
It’s best to prepare the mixture fresh, but you can grate the potatoes and onions in advance. Just be sure to store them in water to prevent browning and drain well before cooking.
What can I substitute for flour in this recipe?
You can use gluten-free flour or potato starch as a substitute, though this may alter the texture slightly.
Is it possible to bake these pancakes instead of frying?
Yes, you can bake the pancakes in the oven at a high temperature, but they will not be as crispy as when fried in oil.
Conclusion
These crispy German potato pancakes are a delicious and satisfying dish that can be enjoyed as a main course or a side. With their golden-brown exterior and tender interior, they are sure to please anyone at the table. Pairing them with applesauce or sour cream adds a delightful contrast, enhancing the experience of this traditional favorite.
More recipes suggestions and combination
Sweet Potato Pancakes
Swap out russet potatoes for sweet potatoes for a nutritious and slightly sweet variation on the classic recipe.
Cheese-Stuffed Potato Pancakes
Incorporate shredded cheese into the batter before frying for a gooey and flavorful twist.
Herbed Potato Pancakes
Add fresh herbs such as chives, dill, or parsley to the batter for an aromatic touch.
Vegetable-Loaded Pancakes
Mix in grated vegetables like zucchini, carrots, or bell peppers for extra nutrition and flavor.
Potato Pancake Tacos
Use the pancakes as savory taco shells and fill them with your favorite ingredients like beans, avocado, and salsa.
Spicy Potato Pancakes
Add a pinch of cayenne or chopped jalapeños to the batter for a spicy kick.
Potato Pancake Stack
Layer pancakes with smoked salmon or bacon and top with a dollop of crème fraîche or sour cream for an elegant dish.
Breakfast Bowl
Serve the pancakes as part of a breakfast bowl with eggs, sautéed greens, and your choice of protein for a hearty meal.
