Easiest German Potato PanCakes Recipe

Easiest German Potato PanCakes Recipe 

These delectable German Potato Pancakes are ideal when you want a crispy potato dish with a fluffy middle that is also easy to prepare! Kartoffelpuffer are golden brown, delightfully fried potato fritters that can be produced at any time of day using only a few cupboard staples. This traditional meal can be served with either applesauce or sour cream.
Kartoffelpuffer is a famous holiday street dish in Germany. My authentic German Potato Pancake recipe requires only a few ingredients, takes less than half an hour to prepare, and can be readily customized with numerous variants. These hot, crunchy potato fritters in the bitter cold of December simply warm the heart.

German Potato Pancakes are delicious golden brown fried potato fritters with a crispy surface and a soft interior. Make them in under 30 minutes at home with this simple recipe!

Prep Time: 10minutes

Cook Time: 10minutes

Total Time: 30minutes

Servings: 8 potato pancakes

Ingredients for easiest potato pancakes recipe 

  • 4 medium (550g / 1.2lb) potatoes
  • 1 small (90g) yellow onion
  • 3 tablespoon all-purpose flour
  • ½ teaspoon salt
  • ¾ teaspoon white pepper
  • ½ teaspoon smoked paprika
  • 1 medium egg
  • ¼ cup (60ml) cooking oil for frying
  • 2-3 tbsp chives to garnish

Instructions for easiest potato pancakes recipe 

  1. Wash and peel your potatoes. Then use a grater or food processor to shred them on the tiny side.
  2. Place them in a kitchen towel and wring off any extra water.
  3. Do not discard the juice from the potatoes. Set aside for five minutes.
  4. On the large side, grate the onion. Grating in the larger holes will keep the texture intact.
  5. Use the same kitchen towel to squeeze out any excess water.
  6. Then, combine the potatoes and onions in a medium-sized bowl. Combine the flour, salt, white pepper, smoked paprika, and egg. Mix thoroughly to make a batter.
  7. Drain most of the liquid from the potatoes, reserving the white potato starch at the bottom. Add approximately 2 tablespoons to the batter.
  8. Heat the oil in a pan. Add ¼ cup pancake batter and flatten lightly.
  9. Do not overcrowd the pan; work in batches or the potato pancakes will become soggy.
  10. Cook for 3 to 4 minutes over medium-high heat. Flip when you notice brown edges.
  11. Cook the reverse side for 3-4 minutes, or until golden and crispy.
  12. Remove to a wire rack to drain any extra oil. Sprinkle sea salt immediately.
  13. You can also keep in a prepared oven while you finish the rest of the batter.
  14. Spoon sour cream onto the kartoffelpuffer and top with minced chives. Enjoy while hot!

Nutritional Info:

Serving: 1potato pancake | Calories: 108kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 158mg | Potassium: 320mg | Fiber: 2g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 1mg

Leave a Comment