Ah, you mean Kartoffelpuffer! These are classic German potato pancakes—crispy on the outside, tender inside, and usually served with applesauce or sour cream. Here’s a straightforward recipe:
Ingredients (serves 4)
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4 medium potatoes (about 1 lb / 450 g), peeled
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1 small onion
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1 egg
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2–3 tbsp all-purpose flour
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1 tsp salt
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½ tsp black pepper
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Oil for frying (vegetable, canola, or sunflower)
Optional:
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Applesauce or sour cream for serving
Instructions
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Grate the potatoes and onion:
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Use a box grater or food processor.
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Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible—this helps them crisp.
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Mix the batter:
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In a large bowl, combine grated potatoes and onion, egg, flour, salt, and pepper. Mix until well combined. The mixture should hold together; add a bit more flour if too wet.
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Heat the oil:
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In a large skillet, heat about 2–3 tbsp oil over medium-high heat.
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Fry the pancakes:
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Spoon 2–3 tbsp of the potato mixture into the skillet and flatten gently into a pancake.
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Fry 3–4 minutes per side, until golden brown and crispy.
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Transfer to a plate lined with paper towels to drain excess oil.
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Serve:
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Traditionally with applesauce or sour cream on the side.
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Tips for best results:
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Work in batches; don’t overcrowd the pan.
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Keep cooked pancakes warm in a low oven (200°F / 90°C) while frying the rest.
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For extra flavor, add a pinch of nutmeg or chopped chives to the batter.
If you want, I can also give a super-crispy version that stays crunchy even after cooling—perfect if you like them really golden. Do you want that version too?
