Kartoffelpuffer German Potato Pancakes (Print)
Crispy, golden potato pancakes with tender interiors. Enjoy as a savory snack or a comforting side dish.
# Ingredients:
→ Batter
01 -
30 grams all-purpose flour
02 -
2 large eggs, whisked
03 -
0.5 teaspoon fine salt
04 -
0.5 teaspoon freshly ground black pepper
→ Vegetables
05 -
1.36 kilograms Russet potatoes, shredded
06 -
1 medium white or yellow onion, shredded
→ For Frying
07 -
Vegetable oil, as needed for shallow frying
# Steps:
01 -
In a large mixing bowl, combine flour, whisked eggs, salt, and black pepper. Mix thoroughly until a uniform batter forms.
02 -
Add the shredded potatoes and shredded onion to the bowl. Mix until all vegetables are evenly coated with the batter.
03 -
Heat a large skillet or frying pan over medium-high heat. Pour in enough vegetable oil to cover the base of the pan.
04 -
For each pancake, scoop approximately 60–80 ml of the potato mixture and shape into a flat round using the back of a spatula. Carefully place in the hot oil, repeating with additional scoops, ensuring space between each.
05 -
Fry the pancakes for 6–8 minutes per side, turning once, until both sides are golden brown and crisp. Adjust timing based on pancake thickness.
06 -
Transfer the cooked pancakes to a plate lined with paper towels to absorb extra oil.
07 -
Continue frying the remaining mixture in batches. Serve hot, accompanied by apple sauce and freshly chopped parsley if desired.
# Notes:
01 -
To preserve potato starch for optimal texture, soak shredded potatoes in cold water, skim potatoes with a slotted spoon, then let settled starch remain at the bowl’s bottom; drain excess water, collect reserved starch, and add it back to the mixture.