German Potato Pancakes (Kartoffelpuffer)
These traditional German potato pancakes (Kartoffelpuffer) are crispy on the outside, soft on the inside, and full of cozy flavor thanks to grated potatoes, onions, and chives—all crisped up golden in a skillet.
Equipment
- 1 Large Frying Pan
- 1 Slotted Turner
- 1 Box Grater
- 1 Fine-Mesh Sieve
- 1 Potato Peeler
Ingredients
Main ingredients
- 12 large starchy potatoes like 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 frying, such as avocado oil
- sugar for sprinkling, optional
Instructions
Instructions
- Peel all the potatoes and onions. Then grate them using a box grater or food processor for the perfect texture.
- Put the grated potatoes and onions in a kitchen towel or cheesecloth and squeeze out as much liquid as you can.
- Transfer the mixture to a large bowl. Add flour, eggs, chives, salt, and pepper. Mix thoroughly until it holds together.
- Heat about ¼ inch of oil in a large skillet over medium-high heat until shimmering.
- Scoop ¼ cup of batter per pancake and flatten slightly before placing in the hot oil.
- Fry each pancake for 3 to 4 minutes per side until golden brown and crisp. Work in batches to maintain oil temperature.
- Transfer pancakes to paper towels to drain excess oil. Keep warm while frying remaining batter.
- Serve hot. Optionally sprinkle with sugar or serve with sour cream and applesauce.
- Keep leftovers in the fridge for up to 3 days or freeze up to 1 month with parchment between layers.
Video
https://youtube.com/watch?v=zyzGVdnq1HY%3Ffeature%3Doembed
Notes
Serve with applesauce, sour cream with chives, or sprinkle with sugar. Also great with smoked salmon or savory dips.