Of course! Here’s a classic German Potato Pancakes (called Kartoffelpuffer) recipe — crispy outside, tender inside, and perfect with applesauce or sour cream:
Ingredients:
- 4 medium russet potatoes (or starchy potatoes)
- 1 small yellow onion
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder (optional, for extra fluffiness)
- Oil for frying (vegetable oil, canola, or sunflower)
Optional for serving:
- Applesauce
- Sour cream
- Chives
Instructions:
- Prepare the potatoes and onion:
Peel the potatoes and the onion. Grate both finely using a box grater or food processor. - Drain:
Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as you can. (This step is important to get crispy pancakes!) - Mix the batter:
In a large bowl, combine the drained potatoes and onion with eggs, flour, salt, pepper, and baking powder (if using). Stir until just combined. - Heat the oil:
Pour about ¼ inch of oil into a large skillet and heat over medium to medium-high heat. It should sizzle when you drop a small bit of batter in. - Fry the pancakes:
Drop spoonfuls of the potato mixture into the hot oil and flatten them slightly with the back of the spoon. Fry for 2–3 minutes per side until golden brown and crispy. - Drain and serve:
Remove the pancakes and drain them on paper towels. Serve immediately with applesauce or sour cream.
Tips:
- Work quickly once the potatoes are grated — they brown fast.
- If the mixture gets watery as it sits, just drain off extra liquid and stir again.
- You can keep cooked pancakes warm in a 200°F (90°C) oven while frying the rest.
Would you like me to also share a sweet version (how some German grandmas make them for dessert)? It’s really good!