German Potato Pancakes (Kartoffelpuffer) – A Traditional Delight

Step 1: Prepare the Batter

1. In a large bowl, beat eggs, flour, baking powder, salt, and pepper until well combined.

2. Stir in shredded potatoes and finely chopped onions, ensuring even coating.

Step 2: Heat the Oil

• Heat ¼ cup vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.

Step 3: Cook the Potato Pancakes

1. Drop heaping tablespoonfuls of the mixture into the hot oil and gently flatten into pancakes.

2. Cook 3 minutes per side until golden brown and crispy.

3. Transfer to a paper towel-lined plate to drain excess oil.

4. Repeat with remaining mixture, adding more oil as needed.

Pro Tips for the Crispiest Kartoffelpuffer

• Squeeze out excess moisture: Use a clean towel or cheesecloth after shredding potatoes to remove liquid.

• Use starchy potatoes: Russet or Yukon Gold work best for binding and crispiness.

• Cook in small batches: Overcrowding the pan prevents crisping.

• Keep warm in the oven: Set oven to 200°F (93°C) to hold cooked pancakes while finishing the batch.

Serving Suggestions

• Serve with applesauce for a sweet touch.

• Pair with sour cream or herbed yogurt for savory enjoyment.

• Combine with Bratwurst, sauerkraut, or smoked meats for a traditional German meal.