Crispy German Potato Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large eggs
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1 small yellow onion, grated finely
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2 1/2 pounds raw starchy potatoes, peeled and shredded finely
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1 teaspoon fine sea salt
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1/4 cup plain flour (use extra only if the mix feels too wet)
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Neutral, mild-flavored oil for pan-frying
# Instructions:
01 -
Squeeze out as much moisture as you can from the shredded potatoes. Use a clean towel to wring them out or a colander and your hands. This step is key to getting that perfect crunch!
02 -
Toss the potatoes into a bowl along with the grated onion, eggs, flour, and salt. Use your hands to mix and press it all into a sticky batter. If it looks too runny, sprinkle in a bit more flour. Don't let the mix sit too long—use it right after mixing!
03 -
Heat a good splash of oil in a non-stick pan over medium to medium-high heat. Scoop out small portions (about 1/3 cup each) of batter and plop them into the hot oil. Flatten into little rounds and fry each side for 3 to 5 minutes until beautifully golden. Let them rest briefly on some paper towels.
04 -
Enjoy these warm and crisp! Sweet lovers can dust with powdered sugar, serve with fruit compote, or try applesauce. Prefer savory? Pair with creamy yogurt, quark, crème fraîche, or serve them alongside gravy and meat.
# Notes:
01 -
Crispy on the outside and soft in the center, these Kartoffelpuffer are a beloved classic from Germany!