Crispy German Potato Pancakes
Kartoffelpuffer on the other hand are made from potatoes that are grated raw and grated finely (allowing them to cook quickly and evenly). The shredded potatoes are wrung out in a clean dish towel and then mixed with egg, finely grated onion and flour and then fried to light golden. The end result is a crispy exterior and soft interior.
Kartoffelpuffer can be served sweet or savory. Most commonly they’re served with apple sauce or other fruit compote, and/or dusted with powdered sugar, but are also served savory-style with a yogurt-herb sauce or with meat as part of a meal.
Crispy German Potato Pancakes
Ingredients List
- 2 egg
- 2 tbsp all-purpose flour
- 1⁄4 tsp baking powder
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 6 medium potato, peeled and shredded
- 1⁄2 cup onion, finely chopped
- 1⁄4 cup vegetable oil
Directions
In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.
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