Golden, crispy, and deliciously buttery, these German potato pancakes (Kartoffelpuffer) are perfect for any meal. Serve them with applesauce, sour cream, or smoked salmon for a flavorful experience.
4medium-sizedYukon Gold or Russet potatoes, peeled and grated
1smallonion, finely grated
2largeeggs
2-3tablespoonsall-purpose flour
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
2tablespoonsbutter, for cooking
as neededvegetable oil, for frying
Instructions
Peel and grate the potatoes using a fine grater. Place the grated potatoes in a kitchen towel and squeeze out the moisture.
In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well.
Heat a non-stick skillet over medium heat, adding butter and vegetable oil.
Spoon about 2 tablespoons of the potato mixture into the hot skillet and gently flatten with a spoon to form a pancake. Fry for 3-4 minutes on each side until golden and crispy.
Remove the cooked pancakes and place them on a plate lined with paper towels to absorb excess oil.
Serve immediately with your choice of applesauce, sour cream, or smoked salmon.
Notes
For best results, use starchy potatoes like Yukon Gold or Russets for the crispiest pancakes.