Kartoffelpfannkuchen Potato Pancakes
Crispy on the outside and tender on the inside, Kartoffelpfannkuchen potato pancakes are a delightful German-inspired dish perfect for any occasion. Made with simple, wholesome ingredients like freshly grated Russet potatoes, onions, and eggs, these golden-brown pancakes are seasoned with just the right amount of salt and pepper for a comforting, savory flavor. Quick to prepare and fried to perfection in a skillet, these pancakes boast an irresistible crunch that pairs beautifully with classic toppings like tangy sour cream or sweet applesauce. Whether you’re serving them as a hearty breakfast, a satisfying side dish, or a festive appetizer, these potato pancakes are a versatile, crowd-pleasing favorite. Ready in just 35 minutes, they’re the ultimate recipe for anyone craving a comforting, homemade treat with authentic European flair.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Vegetable oil
- 0.5 cup Sour cream (for serving, optional)
- 0.5 cup Applesauce (for serving, optional)
Instructions
Peel and grate the potatoes using the large holes of a box grater or a food processor. Place the grated potatoes into a clean kitchen towel and squeeze out as much moisture as possible.
Grate the onion using the same method as the potatoes. Combine the grated onion with the potatoes in a large mixing bowl.
Add the eggs, flour, salt, and black pepper to the potato mixture. Stir thoroughly until well combined.
In a large skillet, heat the vegetable oil over medium-high heat. To check if the oil is ready, drop a small piece of the potato mixture into the skillet; it should sizzle immediately.
Spoon about 2 tablespoons of the potato mixture into the skillet for each pancake, flattening them gently with the back of the spoon to form a 3-inch round shape.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet if needed.
Serve the potato pancakes warm with sour cream, applesauce, or your preferred toppings.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 310.4 g | 113% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 34.5 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 433 mg | 33% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 7309 mg | 156% | |
*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.
