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German Potato Pancakes Recipe

German Potato Pancakes Recipe

Welcome to our cozy kitchen today. We are making a classic dish. You will love this German Potato Pancakes Recipe. It is a very famous comfort food. Many people call them Kartoffelpuffer in Germany.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine German
Servings 4
Calories 210 kcal

Equipment

  • Box Grater
  • Large Mixing Bowl
  • Clean Kitchen Towel
  • Large Non-Stick Skillet
  • Metal Spatula
  • Plate with Paper Towels

Ingredients
  

  • 2 lbs POTATOES
  • 1 medium ONION
  • 2 large EGGS
  • 1/4 cup FLOUR
  • 1 tsp SALT
  • 1/2 tsp BLACK PEPPER
  • 1/2 cup VEGETABLE OIL

Instructions
 

Step 1:

  • Start by peeling all of your potatoes. Use a vegetable peeler for a smooth surface. Wash the peeled potatoes in cold water. This removes any dirt or extra starch. Pat them dry with a clean cloth.

Step 2:

  • Peel the outer skin off the onion. Grab your box grater and a bowl. Shred the potatoes and onion together now. Use the side with the medium holes. Be careful with your fingers while grating.

Step 3:

  • Place the shredded mix into your towel. Wrap it up like a small ball. Squeeze the towel over your kitchen sink. Keep squeezing until no more liquid comes out. The dryer the mix, the better.

Step 4:

  • Move the dry mix to the bowl. Crack your eggs into the bowl now. Add the flour, salt, and black pepper. Stir it all with a large spoon. Make sure the flour covers everything evenly.

Step 5:

  • Pour the oil into your large skillet. Turn the stove to medium-high heat now. Let the oil get very hot first. You can test it with a tiny piece. If it sizzles, the oil is ready.

Step 6:

  • Scoop some batter with a large spoon. Place it carefully into the hot oil. Flatten it down with the spoon back. Make it about half an inch thick. This helps it cook through the middle.

Step 7:

  • Fry the pancake for about four minutes. The edges should look very dark brown. Use your spatula to flip it over. Fry the other side for three minutes. It should be golden and very crispy.

Step 8:

  • Lift the pancake out of the oil. Place it on the paper towels immediately. Let the oil drain for a minute. Repeat this for all the remaining batter. Keep the finished ones in a warm oven.

Notes

  • Squeeze the potatoes until they are very dry.
  • Use Russet potatoes for the most crispy texture.
  • Work fast so the potatoes do not turn brown.
  • Do not put too many pancakes in the pan.
  • Add more oil between batches if the pan dries.
  • Keep the heat at a steady medium-high level.
  • Serve them immediately while they are still steaming hot.
Keyword German Potato Pancakes Recipe