Kartoffelpuffer Recipe
House made potato pancakes. Served with applesauce and sour cream.
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Ingredients
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For the Kartoffelpuffer
Method
Instructions
- 1
Prepare Potatoes and Onion
Peel the russet potatoes and onion. Grate them using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out excess moisture.
- 2
Mix Ingredients
In a large mixing bowl, combine the grated potatoes and onion with flour, egg, salt, and black pepper. Mix until well combined.
- 3
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 4
Fry the Pancakes
Scoop about 1/4 cup of the potato mixture and form it into a patty. Carefully place it in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy. Repeat with remaining mixture.
- 5
Drain and Serve
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve hot with applesauce and sour cream on the side.