German Potato Pancakes (Kartoffelpuffer)

1. Prep the Potatoes

1. Grate potatoes and onion (use the large holes of a box grater).

2. Squeeze out excess liquid using a clean kitchen towel (key for crispiness!).

2. Mix the Batter

• In a bowl, combine potatoes, onion, eggs, flour, salt, and pepper.

3. Fry to Golden Perfection

1. Heat oil in a large skillet over medium-high heat.

2. Drop ¼ cup portions of the mixture into the pan, flattening slightly.

3. Fry 3-4 mins per side until deep golden and crispy.

4. Drain on paper towels.

4. Serve Immediately

• Best enjoyed hot with:

  • Applesauce (classic pairing)

  • Sour cream & chives (savory option)

💡 Pro Tips for the Best Potato Pancakes

✅ Squeeze potatoes well – Less moisture = crispier pancakes
✅ Keep oil hot but not smoking – Prevents greasiness
✅ Don’t overcrowd the pan – Fry in batches for even cooking
✅ Make them small – Easier to flip and crispier edges