If you’re looking for a savory and crispy side dish or snack, German Potato Pancakes, or Kartoffelpuffer, are the perfect choice! These golden, crispy potato pancakes are a family-favorite recipe, known for their simple ingredients, budget-friendly nature, and delicious flavor. Whether served with sour cream for a savory twist or applesauce for a hint of sweetness, Kartoffelpuffer are a versatile dish that will delight your taste buds.
Ingredients:
1 small onion
1 pound potatoes
3 tablespoons flour
1 medium-sized egg
1 pinch pepper
Oil (for frying)
1 pinch salt
Directions:
Grate the Potatoes and Onion:
Start by grating the onion and potatoes. You can use a box grater or a food processor for this step. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This step ensures that your pancakes turn out crispy and not soggy.
Mix Ingredients:
In a large mixing bowl, beat the egg. Add in the grated onion, potatoes, flour, pepper, and salt. Mix well until all the ingredients are combined and the mixture has a thick, dough-like consistency.
Heat the Oil:
In a large frying pan, heat a thin layer of oil over medium heat. You’ll need enough oil to create a shallow fry, but not too much that the pancakes become greasy.
Fry the Pancakes:
Scoop about ¼ cup of the potato mixture into the hot oil and flatten it into a thin pancake shape. Fry each potato pancake for about 3 minutes on each side, or until they’re golden brown and crispy.
Repeat:
Continue frying the remaining mixture, adding more oil as necessary. Be sure to drain the pancakes on a paper towel-lined plate to absorb any excess oil.
Serve Hot:
Serve the potato pancakes immediately, while still warm and crispy. They’re perfect topped with sour cream for a savory finish or with applesauce for a touch of sweetness.
Serving Tips:
Serve Fresh and Hot: German Potato Pancakes are best enjoyed right after frying when they’re hot and crispy. Serve immediately for maximum crunch.
Traditional Toppings:
Sour Cream: A savory option that adds richness and tang to the pancakes.
Applesauce: For a sweet and traditional German twist, serve with homemade or store-bought applesauce.
Additional Toppings:
Chopped chives, green onions, or parsley for a fresh touch.
Smoked salmon or a poached egg to turn them into a full meal.
Pairing Ideas: Pair Kartoffelpuffer with hearty German dishes like sausages, schnitzel, or alongside a fresh green salad for a balanced meal.
Storage Tips:
Refrigeration: Store any leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before refrigerating.
Freezing: For longer storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or zip-top bag. They can be stored in the freezer for up to 2 months.
Reheating:
Oven Method: For the best results, reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.
Stovetop: Reheat in a non-stick skillet over medium heat with a small amount of oil to restore the crispiness.
Air Fryer: Another great option is to reheat them in an air fryer at 350°F (175°C) for 5-7 minutes, flipping halfway through.
Related Recipes:
FAQs:
Can I use other types of potatoes for Kartoffelpuffer?
Yes, while starchy potatoes like russets or Yukon golds are recommended for the best texture, you can use waxy potatoes. However, keep in mind that the pancakes may be less crispy. Always make sure to drain excess moisture for any type of potato to achieve a crunchy texture.
How can I make these pancakes gluten-free?
To make gluten-free German Potato Pancakes, simply substitute regular flour with a gluten-free flour blend or cornstarch. This will help bind the ingredients while keeping the pancakes crispy. Be sure to check that all other ingredients (like baking powder if added) are also gluten-free.
Can I prepare the mixture in advance?
Yes, you can prepare the potato and onion mixture in advance. Store it in the refrigerator for up to 24 hours. However, keep in mind that the mixture may oxidize and turn brown. To minimize this, add a little lemon juice to the mixture before storing. When ready to cook, stir well and adjust seasoning if necessary.
What can I serve with German Potato Pancakes besides sour cream and applesauce?
In addition to sour cream and applesauce, you can serve Kartoffelpuffer with a variety of toppings, such as:
Chopped fresh herbs: Like chives, parsley, or dill for added flavor.
Smoked salmon: For a delicious and sophisticated pairing.
Fried eggs: A sunny-side-up egg on top adds richness and makes it a hearty meal.
Cabbage slaw: For a crunchy and refreshing contrast to the crispy pancakes.
Conclusion:
These German Potato Pancakes (Kartoffelpuffer) are a must-try for anyone who loves crispy, flavorful dishes. With their golden exterior and tender center, they make for the perfect side dish or snack. Plus, they’re easy to make with ingredients you likely already have on hand. Serve them with applesauce for a traditional German twist or enjoy them with sour cream for a savory delight.
📖 Recipe:
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German Potato Pancakes (Kartoffelpuffer)
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Delight in the crispy goodness of German Potato Pancakes (Kartoffelpuffer), a traditional dish made with simple ingredients. These golden-brown pancakes are perfect for breakfast, lunch, or dinner, served with sour cream or applesauce. Easy to prepare and full of flavor, this recipe will quickly become a family favorite!
Ingredients
1 small onion
1 pound potatoes
1 medium-sized egg
3 tablespoons flour
1 pinch pepper
1 pinch salt
Oil (for frying)
Instructions
- Grate the Potatoes and Onion: Use a box grater or food processor to grate the onion and potatoes. Squeeze out excess moisture using a clean kitchen towel.
- Mix Ingredients: In a large bowl, beat the egg and add the grated onion, potatoes, flour, pepper, and salt. Mix until well combined.
- Heat the Oil: In a large frying pan, heat a thin layer of oil over medium heat.
- Fry the Pancakes: Scoop about ¼ cup of the potato mixture into the hot oil and flatten into thin pancakes. Fry for about 3 minutes on each side or until golden brown and crispy.
- Repeat: Continue frying the remaining mixture, adding more oil as needed.
- Serve: Serve the potato pancakes hot with sour cream or applesauce.
Notes
For maximum crispiness, ensure you remove excess moisture from the grated potatoes.
You can keep the pancakes warm in a low oven while frying the remaining batches.
Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Snack
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4 servings
- Calories: 150 kcal per pancake
Keywords: German potato pancakes, Kartoffelpuffer, crispy potato pancakes, easy potato recipes, traditional German food, gluten-free options, family-friendly recipes, savory snacks.
