Kartoffelpuffer &#8211; Germany

Certainly! Kartoffelpuffer, also known as potato pancakes, are a delicious and popular dish in Germany. They are crispy on the outside, soft on the inside, and perfect for breakfast, as a side dish, or as a snack. Here’s a traditional Kartoffelpuffer recipe for you to enjoy:

Kartoffelpuffer (German Potato Pancakes)

Ingredients:

4 large potatoes, peeled and grated
1 small onion, finely grated
2 eggs, beaten
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Sour cream, applesauce, or your favorite topping (optional)

Instructions:

Prepare the Potatoes:

Grate the peeled potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is essential to ensure crispy pancakes.

Mix the Ingredients:

In a large bowl, combine the grated potatoes, finely grated onion, beaten eggs, flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated. The flour helps bind the mixture together.

Heat the Oil:

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot but not smoking. To test if the oil is ready, drop a small amount of the potato mixture into the pan. If it sizzles, the oil is hot enough.

Fry the Pancakes:

Spoon a portion of the potato mixture into the hot oil, flattening it with the back of the spoon to form a pancake shape. Fry the pancakes in batches, making sure not to overcrowd the pan. Cook until the bottom is deep golden brown and crispy, about 3-4 minutes.

Flip and Cook:

Carefully flip the pancakes using a spatula and fry the other side until it’s also golden brown and crispy, about 3-4 minutes more. Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.