Crispy German Potato Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 1/2 pounds starchy potatoes, peeled and finely grated (raw)
02 -
1 small yellow onion, finely grated
03 -
2 large eggs
04 -
1/4 cup all-purpose flour (plus extra if needed)
05 -
1 teaspoon sea salt
06 -
Neutral-tasting oil for frying
# Instructions:
01 -
Remove excess moisture from the grated potatoes by either squeezing them in a colander with your hands or wringing them in a clean kitchen towel. This step is crucial for crispy results!
02 -
Combine the squeezed potatoes, grated onion, eggs, flour, and salt in a medium bowl. Use your hands to mix everything until you get a sticky consistency. Add a bit more flour if needed. Important: Use the mixture right away - don't let it sit!
03 -
Heat a few tablespoons of oil in a non-stick pan over medium-high heat. Drop 1/3 to 1/2 cup portions of the mixture into the hot oil, flattening each into a pancake. Fry for 3-5 minutes per side until golden brown. Briefly drain on paper towels.
04 -
Serve these crispy pancakes hot! For a sweet version, pair with applesauce, fruit compote, or a dusting of powdered sugar. For savory enjoyment, try them with herbed yogurt, quark, crème fraîche, or serve alongside meat and gravy.
# Notes:
01 -
These traditional German potato pancakes (Kartoffelpuffer) are crispy on the outside and tender inside