German Potato Pancakes

Step 2: Grate the Onion

1. Peel the onion and grate it finely.
2. Mix the grated onion with the potatoes. The onion adds flavor and a subtle sweetness that balances the savory potato.

Step 3: Combine Ingredients

1. In a large mixing bowl, combine the grated potatoes and onions.
2. Add the eggs and flour. The eggs act as a binder, while the flour helps hold the pancake together.
3. Season generously with salt and pepper. Mix everything thoroughly, ensuring the eggs and flour coat the potato mixture evenly.

Step 4: Heat the Oil

1. Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan but not so much that the pancakes are deep-fried.
2. Test the heat by dropping a tiny bit of the potato mixture into the oil—if it sizzles immediately, the oil is ready.

Step 5: Form and Fry the Pancakes

1. Using a spoon or your hands, form small patties (about 3–4 inches in diameter).
2. Carefully place them in the hot skillet, leaving space between each pancake.
3. Fry for about 3–4 minutes per side, or until golden brown and crispy. Flip gently to avoid breaking.
4. Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.

Step 6: Serve and Enjoy

German Potato Pancakes are traditionally served hot with applesauce, sour cream, or even smoked salmon for a modern twist. Their combination of crispy exterior and soft, flavorful interior makes them irresistible.

Tips for Perfect Pancakes

• Choose starchy potatoes like Russets; waxy potatoes tend to be too soft.
• Dry the potatoes thoroughly; moisture is the enemy of crispiness.
• Don’t overcrowd the pan; this ensures even cooking.
• Keep pancakes warm in a low oven while frying the rest.

With this method, your German Potato Pancakes will be perfectly golden, delightfully crispy, and irresistibly tasty. Whether enjoyed as a snack, side, or main dish, Kartoffelpuffer bring a touch of Germany to your table with every bite.

If you want, I can also write a version with a secret trick to make them ultra-crispy, the way German grandmas do it. It’s a little kitchen hack that really elevates them.

Do you want me to include that?