German Potato Pancakes (Kartoffelpuffer)
Crispy German potato pancakes (Kartoffelpuffer) cooked to perfection with a fluffy interior using a pressure-cooking twist. These savory delights are perfect for breakfast or as a side, garnished with chives and just a hint of sweetness.
Equipment
- 1 Large Frying Pan
- 1 Slotted Turner
- 1 Box Grater or Food Processor
- 1 Cheesecloth or Kitchen Towel
Ingredients
Main ingredients
- 12 starchy potatoes Russet or Idaho
- 3 large yellow onions
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup finely chopped chives
- salt & pepper to taste
- 2 cups high heat oil for pan-frying, e.g. avocado oil
- sugar for sprinkling
Instructions
Instructions
- Peel and grate those potatoes and onions. You can go old school with a box grater or use a food processor.
- Use a towel or cheesecloth to squeeze out as much liquid as possible from the mix.
- Combine the grated mix in a bowl with flour, eggs, chopped chives, salt, and pepper. Mix thoroughly.
- Heat 2 cups of high heat oil in a large skillet over medium-high heat.
- Spoon batter into the pan and flatten with the back of a spoon to make pancake shapes.
- Fry each side 3–4 minutes until golden brown and crispy. Flip carefully.
- Transfer pancakes to paper towels to drain excess oil.
- Optionally, sprinkle with sugar while still warm before serving.
Video
https://youtube.com/watch?v=zyzGVdnq1HY%3Ffeature%3Doembed
Notes
Serve warm sprinkled with sugar and pair with applesauce or sour cream. Great with smoked salmon or fruit jams too.