BUTTERY GERMAN POTATO PANCAKES (KARTOFFELPUFFER)
Crispy on the outside and tender on the inside, these traditional German potato pancakes are a buttery delight. Perfect as a side dish, snack, or even breakfast, they pair wonderfully with applesauce or sour cream.
INGREDIENTS
2 lbs (900 g) russet potatoes, peeled and grated
1 small onion, grated
2 large eggs
3 tablespoons all-purpose flour (or potato starch for gluten-free)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons vegetable oil
INSTRUCTIONS
1. Prepare the Potatoes:
Grate the potatoes and onion into a large bowl.
Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible.
Return the drained mixture to the bowl.
2. Mix the Batter:
Add eggs, flour, salt, and pepper to the potato-onion mixture. Mix until well combined.
3. Fry the Pancakes:
Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil.
Scoop about 1/4 cup of the potato mixture into the skillet and flatten it with a spatula to form a pancake about 1/4-inch thick.
Fry for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more butter and oil as needed.
4. Serve:
Serve hot with traditional accompaniments like applesauce, sour cream, or a sprinkling of chives.
Tips for Success:
Keep the pancakes warm in a 200°F (90°C) oven while frying the rest.
For extra crispiness, use a combination of butter and oil.
These buttery German potato pancakes are a hearty and flavorful dish that will have you coming back for seconds! 🥔✨