Description
German Potato Pancakes, or Kartoffelpuffer, are crispy on the outside, tender on the inside, and perfect for breakfast, brunch, or as a side dish. Simple ingredients make them quick to prepare.
Ingredients
- 1 lb russet potatoes, peeled and grated
- 1 small yellow onion, grated
- 1 large egg
- 3 tbsp all-purpose flour
- 1 pinch salt
- 1 pinch black pepper
- Vegetable oil, for frying
Instructions
- Peel and grate the potatoes and onion. Place in a clean kitchen towel and squeeze out excess liquid.
- In a large bowl, combine grated potatoes, onion, egg, flour, salt, and pepper. Mix well.
- Heat a skillet over medium heat and add enough vegetable oil to cover the bottom.
- Drop spoonfuls of the potato mixture into the skillet, flattening gently with a spatula.
- Fry until golden brown on both sides, about 3–4 minutes per side.
- Remove and drain on paper towels. Serve hot with applesauce or sour cream.
Notes
- For extra crispiness, make sure to remove as much moisture as possible from the potatoes.
- You can make smaller pancakes for appetizer-style servings.
- Leftovers can be reheated in a skillet or oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: German