Potato Pancakes (Kartoffelpuffer) – A Delicious German Tradition
Potato pancakes, or Kartoffelpuffer as they’re known in Germany, are a crispy, golden treat that’s loved by many. Growing up, my grandma would often make them for special family gatherings. The combination of grated potatoes, onions, and simple spices results in a savory pancake that is both hearty and comforting.
Kartoffelpuffer are typically served with apple sauce or sour cream, but you can also enjoy them as a side dish with a variety of meals. Whether you’re enjoying them for breakfast, lunch, or dinner, these potato pancakes are guaranteed to make your taste buds happy!
Ingredients:
- 4 medium potatoes (peeled and grated)
- 1 small onion (grated)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Vegetable oil (for frying)
- Applesauce or sour cream (for serving)
Instructions:
- Start by peeling and grating the potatoes. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help your pancakes stay crispy.
- Grate the onion and add it to the potatoes.
- In a large mixing bowl, combine the grated potatoes, onion, eggs, flour, baking powder, salt, pepper, and garlic powder. Stir well until everything is evenly mixed.
- Heat a large skillet or frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
- Once the oil is hot, spoon small portions of the potato mixture into the pan, pressing them down gently to form flat, round pancakes.
- Fry the pancakes for about 3-4 minutes per side or until they are golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
- Serve the Kartoffelpuffer hot with apple sauce or sour cream on the side for dipping.
Nutrition Facts (Per Serving – 1 Pancake)
| Calories | 120 kcal |
| Protein | 2 g |
| Fat | 8 g |
| Carbohydrates | 14 g |
| Fiber | 2 g |
| Sugar | 1 g |
Printable Recipe Summary
| Potato Pancakes (Kartoffelpuffer) | |
|---|---|
| Ingredients | Potatoes, onion, eggs, flour, baking powder, salt, pepper, garlic powder, vegetable oil |
| Instructions | Grate potatoes and onion, mix with other ingredients, fry in oil until golden brown. Serve with apple sauce or sour cream. |
FAQs
Q: Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will work too, although they’ll give the pancakes a slightly different flavor and texture. They’ll still be delicious!
Q: Can I make these pancakes ahead of time?
Yes, you can make them ahead and reheat them in the oven or on a skillet before serving. Just store them in an airtight container in the fridge for up to 2 days.
Q: How do I keep the pancakes crispy?
To keep the pancakes crispy, make sure to squeeze out as much moisture as possible from the grated potatoes. Additionally, avoid stacking them on top of each other after frying.
Q: Can I freeze Kartoffelpuffer?
Yes! You can freeze the pancakes after they’ve cooled completely. To reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
