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Kartoffelpuffer, or potato pancakes, are a cherished staple in German cuisine, celebrated for their crispy texture and delightful flavor. Originating from the heart of Germany, these golden-brown delights have woven themselves into the fabric of cultural festivities, family gatherings, and holiday celebrations. Whether served at Christmas markets or enjoyed as a comforting side dish, Kartoffelpuffer embody a sense of warmth and nostalgia that resonates with many.

Authentic German Potato Pancakes

Discover the mouthwatering tradition of Kartoffelpuffer, or crispy potato pancakes, with this ultimate recipe. Perfectly golden and crunchy, these delightful treats showcase the simplicity of fresh ingredients while delivering comforting flavors that warm the soul. Whether served with applesauce or sour cream, Kartoffelpuffer are ideal for family gatherings or festive occasions. Join in on this culinary tradition and learn how to create these delicious pancakes that everyone will love!
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Ingredients
  

1.5 lbs (about 700g) starchy potatoes (like Russets or Yukon Gold)

1 medium onion, finely grated

1 large egg

1/3 cup all-purpose flour

1 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg (optional)

Vegetable oil (for frying)

Sour cream (for serving)

Applesauce (for serving)

Instructions
 

Prepare the Potatoes: Peel the potatoes and rinse them under cold water to remove excess starch. Grate the potatoes using a box grater or a food processor, and transfer them to a clean kitchen towel. Squeeze out as much moisture as possible to ensure crispy pancakes.

    Mix Ingredients: In a large mixing bowl, combine the grated potatoes, finely grated onion, egg, flour, salt, pepper, and nutmeg (if using). Mix until the ingredients are well incorporated.

      Heat Oil: In a large skillet or frying pan, heat 1/4 inch of vegetable oil over medium-high heat. Ensure the oil is hot enough; you can test this by dropping a small amount of the potato mixture into the oil – it should sizzle immediately.

        Form Pancakes: Using a large spoon or your hands, scoop the potato mixture and form small patties, about 3 inches in diameter. Ensure they are compact.

          Fry the Pancakes: Carefully place the patties in the hot oil, ensuring not to crowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove them and place them on a paper towel-lined plate to absorb excess oil.

            Keep Warm: As you continue frying the remaining potato pancakes, you can keep them warm in an oven set to low heat (around 200°F / 95°C) until you are ready to serve.

              Serve: Serve hot with a dollop of sour cream and applesauce on the side, allowing diners to experience the perfect balance of savory and sweet.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings