KartoffelpufferGerman Potato Pancakes
These crisp potato pancakes are fried until deeply golden outside and tender inside, then served with cool applesauce for contrast. They are simple, satisfying, and best eaten straight from the pan while the edges are still crackling.
Prep
20m
Cook
25m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1kgPotato (peeled and coarsely grated)
- 120gOnion (finely grated)
- 2pcsEgg
- 60gAll-Purpose Flour
- 8gSalt
- 3gBlack Pepper (crushed)
- 120mlSunflower Oil
- 300gApplesauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 120°C (248°F) if you want to keep the finished pancakes warm while you fry the rest.
- 02
Squeeze as much liquid as possible from the potato, then mix it with the onion, eggs, all-purpose flour, salt, and black pepper.
- 03
Heat a shallow layer of sunflower oil in a skillet over medium-high heat.
- 04
Spoon in the potato mixture and flatten it into small pancakes.
- 05
Fry until the pancakes are deeply golden and crisp on the first side, then turn and cook the other side until equally crisp.
- 06
Drain briefly and keep warm in the oven if needed.
- 07
Continue with the remaining batter, adding more sunflower oil as needed.
- 08
Serve the pancakes hot with the applesauce.
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