Kartoffelpuffer
Crisp, golden, and irresistibly delicious, Kartoffelpuffer, or traditional German potato pancakes, are the perfect comfort food. Made with freshly grated russet potatoes and onion, these savory pancakes are seasoned with nutmeg, salt, and pepper for a perfectly balanced flavor. The key to their signature crispiness lies in squeezing out excess moisture before frying, ensuring every bite is irresistibly crunchy. Cooked to perfection in a sizzling mixture of butter and vegetable oil, they're ideal for any time of day, whether served as a snack, side dish, or appetizer. Pair these hearty delights with a dollop of applesauce for a classic sweet-and-savory combo or enjoy with a bit of sour cream for a tangy twist. Ready in just 35 minutes with simple, pantry-staple ingredients, Kartoffelpuffer is a must-try recipe for fans of traditional German cuisine or anyone craving crispy potato goodness.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Onion
- 2 Eggs
- 4 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 0.5 cup Vegetable oil
- 2 tablespoons Butter
- as a side for serving Applesauce
Instructions
Peel and grate the potatoes and onion using a box grater or a food processor with a grating attachment.
Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to ensure the pancakes are crispy.
In a large mixing bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg. Mix well until all ingredients are fully incorporated.
Heat the vegetable oil and butter in a large skillet over medium-high heat until hot.
Spoon approximately 2 tablespoons of the potato mixture into the skillet and flatten it with the back of the spoon to form a pancake.
Fry the pancakes for 3 to 4 minutes on each side, or until golden brown and crispy.
Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining potato mixture, adding more oil to the pan as needed.
Serve the kartoffelpuffer hot, accompanied by applesauce or sour cream, if desired.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 316.2 g | 115% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 32.2 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 290 mg | 22% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7247 mg | 154% | |
*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.
