German Potato Pancakes
German potato pancakes, or Kartoffelpuffer, are crispy on the outside and soft on the inside, making them a versatile dish perfect for any meal.
Ingredients
Main Ingredients
- 4 medium-sized potatoes Peeled and grated
- 1 small onion Grated
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- Oil for frying Use vegetable or canola oil
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Peel and grate the potatoes, then squeeze out as much liquid as possible using a clean kitchen towel.
- Grate the onion, and optionally squeeze out some of the juice, leaving some for flavor.
- In a mixing bowl, combine the grated potatoes and onion. Add the eggs, flour, salt, black pepper, and baking powder. Stir until the mixture is homogenous.
Cooking
- Heat a skillet over medium heat and pour in enough oil to cover the bottom of the pan.
- Once the oil shimmers, scoop about ¼ cup of the potato mixture and flatten it into a patty. Carefully place it in the hot oil and repeat.
- Fry each pancake for 3 to 4 minutes until golden brown and crispy, then flip and cook the other side until golden.
- Transfer the finished pancakes to a paper towel-lined plate to drain excess oil.
- Repeat until all the mixture is cooked, adding more oil if necessary.
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Notes
Serve with sour cream, applesauce, or a yogurt herb sauce. These pancakes maintain their flavor whether warm or at room temperature. To enhance flavor, consider adding garlic powder or fresh herbs.