German Potato Pancakes Kartoffelpuffer
Crispy, golden, and utterly irresistible, German Potato Pancakes, or Kartoffelpuffer, are a beloved comfort food that brings authentic German flavors to your table. Made with grated russet potatoes and onions, these savory pancakes are expertly seasoned with a hint of salt and black pepper, ensuring every bite is rich and flavorful. The secret to their signature crispiness lies in squeezing out excess moisture from the potatoes—an essential step to achieve that perfect golden crust. Quickly fried to perfection in a sizzling skillet, these potato pancakes are ready in under 40 minutes, making them an ideal appetizer, side dish, or even a light meal. Pair them with classic accompaniments like tangy applesauce or creamy sour cream for a delicious and traditional experience. Perfect for brunch or Oktoberfest celebrations, Kartoffelpuffer is an easy-to-make crowd-pleaser that will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Onion
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Vegetable oil
Instructions
Peel the potatoes and the onion. Use a box grater or a food processor with a grating attachment to grate them finely.
Place the grated potatoes and onion into a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to achieving crispy pancakes.
In a large mixing bowl, combine the grated potatoes and onion with the flour, eggs, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Spoon approximately 2 tablespoons of the potato mixture into the hot oil, flattening it out with the back of the spoon to form thin pancakes. Fry 2-3 pancakes at a time, ensuring not to overcrowd the pan.
Cook each pancake for about 3-4 minutes on one side, or until golden brown and crisp. Flip and cook for another 3-4 minutes on the other side.
Remove the cooked pancakes from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.
Continue frying the remaining potato mixture, adding more oil to the skillet if needed.
Serve the potato pancakes warm with applesauce, sour cream, or your choice of accompaniments.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4235 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
