Ah yes! You’re talking about German potato pancakes, also called “Kartoffelpuffer” (pronounced kart-off-el-poo-fer). 🥔 They’re crispy on the outside, soft inside, and usually served with applesauce, sour cream, or even smoked salmon for a savory twist.
Here’s a classic recipe:
Ingredients (Serves 3–4)
-
4 medium potatoes (about 1 lb / 450 g), peeled
-
1 small onion
-
1 large egg
-
2–3 tbsp all-purpose flour
-
Salt & pepper to taste
-
2–3 tbsp vegetable oil (for frying)
Optional toppings:
-
Applesauce (classic sweet pairing)
-
Sour cream (savory option)
-
Chives, smoked salmon, or sugar for variety
Instructions
-
Grate the potatoes and onion:
-
Use a box grater or food processor.
-
Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This is key for crispy pancakes.
-
-
Make the batter:
-
In a bowl, combine grated potatoes and onion.
-
Add the egg, flour, salt, and pepper. Mix until well combined.
-
-
Fry the pancakes:
-
Heat oil in a large skillet over medium-high heat.
-
Scoop 2–3 tbsp of the potato mixture and flatten it into a thin pancake in the skillet.
-
Fry 3–4 minutes per side until golden brown and crispy.
-
Remove and drain on paper towels.
-
-
Serve:
-
Serve hot with your choice of toppings—applesauce is the traditional German favorite!
-
💡 Tips for Maximum Crispiness
-
Make sure to dry the potatoes really well before mixing.
-
Don’t overcrowd the pan; fry in batches.
-
For extra flavor, add a pinch of nutmeg or garlic powder to the batter.
If you want, I can give a “flavor explosion” version with cheese, herbs, and a sweet-savory twist that makes these pancakes taste gourmet.