Kartoffelpuffer German Potato Pancakes Sp5
Crispy, golden, and irresistibly delicious, Kartoffelpuffer German Potato Pancakes are a classic European comfort food that’s easy to love and even easier to make! This traditional recipe combines grated Russet potatoes and finely shredded onion with simple pantry staples like eggs, flour, salt, and pepper for a perfectly seasoned and crispy potato pancake. Soaked and drained potatoes are the secret to their irresistibly light texture, while frying them to golden perfection ensures a satisfying crunch in every bite. Ready in just 40 minutes, these versatile pancakes can be served with applesauce or sour cream for a sweet or savory twist, or as a hearty side dish to elevate any meal. Ideal for breakfast, brunch, or dinner, this authentic Kartoffelpuffer recipe brings an authentic taste of Germany to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cup Vegetable oil
Instructions
Peel the potatoes and grate them using a coarse grater. Place the grated potatoes in a large bowl of cold water to soak for 5 minutes.
While the potatoes are soaking, peel and finely grate the onion. Set it aside.
Drain the potatoes thoroughly, then place them in a clean kitchen towel. Squeeze out as much liquid as possible over the sink.
Add the drained potatoes to a large mixing bowl along with the grated onion, eggs, flour, salt, and ground black pepper. Mix well until evenly combined.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, scoop about 1/4 cup of the potato mixture per pancake into the skillet. Flatten each pancake with the back of a spatula to form a 3-4 inch round.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain off excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve the Kartoffelpuffer warm with applesauce, sour cream, or as a side dish to a main course.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 11.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 183 mg | 14% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4155 mg | 88% | |
*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.
