German Potato Pancakes

Cartoffelpuffer, widely known as potato pancakes, are a beloved staple in German cuisine that have transcended borders to captivate taste buds around the world. These delightful, crispy discs of grated potatoes are more than just a dish; they represent a culinary tradition steeped in history and culture. Often enjoyed during festive occasions, Kartoffelpuffer evoke memories of cozy family gatherings and winter markets, where the tantalizing aroma of frying potatoes fills the air. Their appeal as comfort food is undeniable, making them suitable for breakfast, lunch, or dinner, and even as a versatile side dish or snack.

Discover the joy of making crispy Kartoffelpuffer, the famous German potato pancakes that have captured hearts around the globe. Easy to prepare with simple ingredients like Russet potatoes, onions, eggs, and flour, these delightful treats are perfect for any mealtime. Enjoy them with applesauce or sour cream, or get creative with your toppings. Experience the rich culinary history of this comfort food and bring warmth to your table with every bite!

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Ingredients

4 large russet potatoes, peeled and grated

1 small onion, finely chopped

2 large eggs

3 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

Vegetable oil (for frying)

Applesauce or sour cream (for serving)

Instructions

Prep the Potatoes:

- After grating the potatoes, place them in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.

Mix Ingredients:

- In a large bowl, combine the grated potatoes and chopped onion. Add the eggs, flour, baking powder, salt, pepper, and nutmeg (if using). Mix until all ingredients are thoroughly combined.

Heat the Oil:

- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. You can test if the oil is ready by dropping a small amount of the potato mixture into the pan; it should sizzle immediately.

Fry the Pancakes:

- For each potato pancake, scoop about 1/4 cup of the mixture into the hot oil. Flatten slightly with a spatula. Fry for about 3-4 minutes on each side until golden brown and crispy. You may need to work in batches.

Drain and Serve:

- Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.

Garnish:

- Serve warm, either plain or with applesauce or sour cream on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6