German Potato Pancakes

German potato pancakes, or “Kartoffelpuffer,” are a delicious and crispy treat that highlights the humble potato in a delightful way. Perfect as a side dish or a snack, these pancakes are often served with applesauce or sour cream for a burst of flavor. Easy to make and deeply satisfying, they are sure to become a family favorite.

Ingredients

• 4 medium russet potatoes, peeled
• 1 small onion, peeled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil (for frying)
• Applesauce (for serving, optional)
• Fresh parsley, chopped (for garnish, optional)

Directions

1. Grate the potatoes and onion using a box grater or food processor. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
2. Transfer the grated mixture to a large bowl. Add the eggs, flour, baking powder, salt, and pepper. Mix until well combined.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Scoop spoonfuls of the potato mixture into the hot oil, pressing them down with the back of the spoon to form flat pancakes.
5. Fry for 3-4 minutes per side, or until golden brown and crispy.
6. Remove from the skillet and drain on paper towels.
7. Serve hot, topped with applesauce and garnished with fresh parsley if desired.

Servings and Timing

This recipe yields 4 servings. The total time for preparation and cooking is approximately 40 minutes, with 20 minutes for prep and 20 minutes for cooking.

Variations

• Sweet Potato Pancakes: Substitute russet potatoes with sweet potatoes for a sweeter flavor.
• Herb Infusion: Add fresh herbs like chives or dill to the batter for an aromatic twist.
• Cheesy Delight: Incorporate shredded cheese, like cheddar or gouda, into the batter for extra richness.
• Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicier version.

Storage/Reheating

Store any leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through and crispy again.

10 FAQs

1. Can I use other types of potatoes?
   Yes, you can use other starchy potatoes, such as Yukon Gold, but russet potatoes provide the best texture.
2. Do I need to soak the potatoes?
   Soaking isn’t necessary, but squeezing out excess moisture is crucial for crispy pancakes.
3. Can I make these pancakes in advance?
   Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours.
4. What oil is best for frying?
   Vegetable oil works well, but you can also use canola or sunflower oil for frying.
5. Are these pancakes gluten-free?
   To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
6. Can I bake these instead of frying?
   Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through, though they won’t be as crispy.
7. What can I serve with potato pancakes?
   Besides applesauce, they pair well with sour cream, yogurt, or even smoked salmon.
8. Can I freeze the pancakes?
   Yes, you can freeze them between layers of parchment paper for up to 2 months. Reheat directly from frozen in a skillet or oven.
9. What’s the best way to prevent sticking?
   Ensure the oil is hot enough before adding the pancakes. They should sizzle immediately upon contact.
10. How can I keep them warm while cooking?
    Place cooked pancakes on a baking sheet in a warm oven (200°F or 93°C) to keep them warm while frying the rest.

Conclusion

German potato pancakes are a delicious and versatile dish that can be enjoyed as a snack, side, or even a main course. With their crispy exterior and soft interior, they are sure to delight your taste buds. Easy to make and customizable, these pancakes are perfect for any occasion—serve them up with applesauce for a traditional touch!

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