Crispy German Potato Pancakes Kartoffelpuffer with a Twist
Crispy German Potato Pancakes, also known as Kartoffelpuffer, are a delightful twist on a classic dish. Perfectly golden brown and served with sour cream or applesauce.
Ingredients
- 4 large russet potatoes peeled and grated
- 1 small onion finely chopped
- 2 large eggs
- ¼ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ cup fresh parsley finely chopped
- Vegetable oil for frying
- Sour cream or applesauce for serving
Instructions
- Peel and grate the russet potatoes, then squeeze out moisture using a clean kitchen towel.
- In a large bowl, mix the drained potatoes with onion, eggs, flour, baking powder, salt, black pepper, smoked paprika, and parsley.
- Heat vegetable oil in a skillet over medium-high heat, enough to cover the bottom.
- Drop ¼ cup of the potato mixture into the skillet and flatten it into a pancake shape.
- Fry for 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
- Continue frying the remaining mixture in batches.
- Serve warm with sour cream or applesauce.
Notes
Squeeze out as much moisture from the potatoes as possible for crispy results.