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German Potato Pancakes

German Potato Pancakes
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German Potato Pancakes are a deliciously crispy and golden treat, perfect for breakfast, lunch, or dinner. Made from simple, wholesome ingredients like starchy potatoes, grated onion, eggs, and flour, these pancakes offer a comforting blend of crunchy edges and tender interiors. Quick to prepare and versatile, they can be enjoyed as a snack, side dish, or vegetarian main course, loved by both kids and adults alike.

Ingredients

Scale

Main Ingredients

  • 2 large starchy potatoes (such as Russets), washed, peeled, and grated
  • 1 medium onion, finely grated
  • 2 large eggs
  • 3 tablespoons all-purpose flour (or gluten-free flour blend for gluten-free option)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Vegetable oil or clarified butter, for frying

Instructions

  1. Prepare the Potatoes and Onion: Wash, peel, and grate the potatoes using a fine grater or food processor. Grate the onion finely as well. Place both grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to ensure crispiness.
  2. Mix the Batter: In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, and pepper. Stir well until the mixture holds together but remains loose enough to spread in a pan.
  3. Heat the Pan and Add Oil: Preheat a large skillet over medium heat. Add enough vegetable oil or clarified butter to cover the bottom generously. Ensure the oil is hot before cooking to achieve perfect crispy edges.
  4. Cook the Pancakes: Spoon tablespoon-sized portions of batter into the hot oil. Gently flatten each with the back of a spatula to an even thickness. Cook for about 3-4 minutes until golden brown on one side, then carefully flip and cook the other side until golden and cooked through.
  5. Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately while hot and crispy for best flavor and texture.

Notes

  • Remove excess moisture from potatoes and onions thoroughly to get crispy pancakes.
  • Use starchy potatoes like Russets for a fluffy inside and crispy crust.
  • Do not overcrowd the pan; cook in batches to keep the oil temperature steady.
  • Keep cooked pancakes warm by placing them on a baking sheet in a low oven without losing crispiness.
  • Flatten pancakes evenly for uniform cooking and browning.

Nutrition

Keywords: German Potato Pancakes, Kartoffelpuffer, crispy potato pancakes, vegetarian, gluten free option, easy potato recipe

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