“I’ve never gotten so many compliments on something I’ve made! My girlfriends could not get enough of this recipe”

 “I’ve never gotten so many compliments on something I’ve made! My girlfriends could not get enough of this recipe!”

These classic German Potato Pancakes, or Kartoffelpuffer, are the epitome of comfort food. Grated potatoes are mixed with a few simple ingredients and pan-fried to golden perfection, creating a delightful contrast of a crispy exterior and a tender, fluffy interior. Traditionally served with applesauce or sour cream, they are a guaranteed crowd-pleaser for any meal.

Why You'll Love This Recipe

• Irresistible Texture: Achieve the perfect balance of a shatteringly crisp crust and a soft, cooked-through center.

• Authentic & Comforting: This is a timeless, traditional recipe that delivers on classic flavor.

• Simple Ingredients: Made with humble, pantry-staple ingredients.

• Versatile Serving: Perfect as a side dish, a hearty breakfast, or a satisfying appetizer.

Ingredients

• 6 medium Gold potatoes (about 2 lbs), peeled

• ½ cup finely chopped yellow onion

• 2 large eggs, lightly beaten

• 2 tablespoons all-purpose flour

• ¼ teaspoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup vegetable oil (or more as needed), for frying

For Serving:

• Applesauce

• Sour Cream

Instructions

Step 1: Prepare the Potatoes
Grate the peeled potatoes using the large holes of a box grater or the shredding disk of a food processor.

Pro-Tip: To prevent browning and remove excess starch, place the shredded potatoes in a clean kitchen towel or a layer of cheesecloth. Squeeze firmly over the sink to wring out as much liquid as possible. This step is crucial for crispy pancakes!

Step 2: Combine the Batter
In a large bowl, combine the dried, shredded potatoes, chopped onion, beaten eggs, flour, baking powder, salt, and pepper. Use a fork or your hands to mix until everything is evenly incorporated and the mixture holds together.

Step 3: Heat the Oil
In a large skillet (cast iron works great), heat the ¼ cup of vegetable oil over medium-high heat. The oil is ready when a small pinch of the potato mixture sizzles immediately upon contact.

Step 4: Form and Fry the Pancakes
Working in batches to avoid overcrowding, carefully drop ¼-cup portions of the potato mixture into the hot oil. Use the back of a spoon or a spatula to gently flatten them into ½-inch thick pancakes.

Fry for 3-5 minutes per side, until deeply golden brown and crispy. If the pancakes are browning too quickly, reduce the heat to medium.

Step 5: Drain and Serve
Transfer the cooked pancakes to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.

Serve immediately while hot and crispy, with generous sides of applesauce and sour cream.

Chef's Tips for Success

• Don't Skip the Squeeze: Removing the liquid from the potatoes is the #1 secret to achieving a crispy, non-soggy pancake.

• Keep Them Warm: If making a large batch, keep finished pancakes warm and crisp in a single layer on a wire rack placed in a 200°F (95°C) oven while you finish frying.

• Test Your Oil: Always test the oil with a small bit of batter first. If it doesn't sizzle, the pancakes will absorb too much oil and become greasy.

• Customize It: Feel free to add a pinch of garlic powder or some finely chopped fresh chives to the batter for extra flavor.