Step 3: Grate the Onion
Finely grate the onion and add it directly to the drained potatoes. The onion not only enhances flavor but also helps prevent the potatoes from discoloring too quickly.
Step 4: Mix the Batter
Add the egg, a small amount of flour, salt, and pepper to the potato-onion mixture. Stir gently until everything is evenly combined. The mixture should be thick and cohesive, not runny.
Step 5: Heat the Oil
Place a large skillet over medium-high heat and add enough oil to coat the bottom generously. Allow the oil to heat until shimmering—this ensures immediate crisping when the batter hits the pan.
Step 6: Form and Fry the Pancakes
Spoon portions of the potato mixture into the hot oil and gently flatten them with the back of the spoon. Fry each pancake for several minutes on each side until deep golden brown and crispy. Avoid overcrowding the pan to maintain proper frying temperature.
Step 7: Drain and Rest
Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil. Let them rest briefly—this helps maintain their crisp exterior.
How to Serve German Potato Pancakes
Kartoffelpuffer are traditionally served hot and fresh, straight from the pan. Classic accompaniments include:
- Applesauce for a sweet contrast
- Sour cream or crème fraîche for a savory option
- Fresh herbs or chives for a modern finish
They work equally well as a hearty breakfast, a comforting side dish, or even a light dinner when paired with salad.
Final Thoughts
German Potato Pancakes are a perfect example of timeless home cooking—simple, honest, and incredibly satisfying. With just a handful of ingredients and careful technique, you can recreate a dish that has warmed German kitchens for centuries. Once you master the balance of moisture and heat, these crispy golden pancakes are guaranteed to become a favorite at your table.
Whether you enjoy them sweet or savory, Kartoffelpuffer prove that comfort food doesn’t need to be complicated to be extraordinary.
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