German Potato Pancakes
Crispy, golden kartoffelpuffer with a creamy center and a delicate onion aroma.
Servings: 4 servings
Calories: 280kcal
Equipment
- Box grater or food processor - for shredding potatoes evenly.
- Large nonstick skillet - for even browning.
- Fine mesh sieve or cheesecloth - to squeeze out excess moisture.
Ingredients
- 900 g 2 lb Russet potatoes, peeled and shredded
- 150 g 1 medium yellow onion, finely shredded
- 2 large eggs approx. 100 g beaten
- 30 g 3 tbsp all-purpose flour
- 10 g 2 tsp kosher salt
- 2 g 1/2 tsp black pepper
- 60 ml 1/4 cup neutral oil
Instructions
- Shred potatoes and onion using a box grater or food processor. Transfer to a bowl of cold water to keep them from oxidizing.
- Drain and squeeze shredded potatoes in a clean towel until nearly dry. Excess water prevents crisping.
- Combine potatoes, onion, beaten eggs, flour, salt, and pepper in a bowl. Mix until evenly coated.
- Heat oil in a large skillet over medium-high heat until shimmering but not smoking - about 180 C / 350 F at the surface.
- Spoon 2 tbsp portions into the pan, flattening to 1 cm thickness. Fry 3-4 minutes per side until deep golden brown and lacy at the edges.
- Drain on a wire rack or paper towel. Serve hot with sour cream or applesauce.
Notes
- Soaking: Soak in ice water to remove surface starch and boost crispiness.
- Oil temp: Keep oil steady; too cool makes greasy pancakes, too hot burns edges.
- Make-ahead: Form patties and refrigerate for up to 24 hours before frying.