German Potato Cakes (Kartoffelpuffer)

German potato pancakes, known as Kartoffelpuffer, are golden, crunchy on the outside, and soft on the inside. Perfect as a side dish or even as a savory breakfast, they’re delicious with a variety of toppings like applesauce or sour cream.

Ingredients:

4 large potatoes, peeled and grated

1 small onion, finely grated

2 eggs, beaten

3 tbsp all-purpose flour

Salt and pepper to taste

Vegetable oil for frying

Instructions:

Grate the potatoes: Grate the potatoes and the onion using the coarse side of a grater. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.

Mix the ingredients: In a large bowl, combine the grated potatoes, onion, beaten eggs, flour, salt, and pepper. Mix until well combined.

Form the pancakes: Heat a thin layer of vegetable oil in a large skillet over medium-high heat. Spoon about 2-3 tablespoons of the potato mixture into the hot oil and flatten it slightly with the back of the spoon to form thin pancakes.

Fry the pancakes: Fry the Kartoffelpuffer for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture.

Serve: Serve warm with applesauce, sour cream, or your favorite topping.

Helpful Tips:

For extra crispiness, fry the pancakes in small batches, ensuring not to overcrowd the pan.