Kartoffelpuffer
Crispy German potato pancakes served with applesauce and sour cream. Golden-brown and savory, these are a beloved comfort food classic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 2 lbs waxy potatoes
- 1 medium onion
- 2 large eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vegetable oil
- 1 cup applesauce
- ½ cup sour cream
- 2 tbsp fresh chives
Instructions
- 1
Peel potatoes and onion. Using a box grater or food processor, grate potatoes and onion into a large bowl.
- 2
Transfer grated mixture to a clean kitchen towel and squeeze out excess moisture over the sink, working in batches.
- 3
Return squeezed potato mixture to bowl. Add eggs, flour, salt, and pepper. Mix until just combined.
- 4
Heat vegetable oil in a large 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
- 5
Drop spoonfuls of potato mixture into hot oil and flatten with a spatula into 3-inch patties. Work in batches to avoid crowding.
- 6
Fry for 3-4 minutes until golden brown and crispy on the first side. Flip carefully and fry another 3-4 minutes until second side is golden.
- 7
Transfer cooked puffer to a paper towel-lined plate to drain. Keep warm while cooking remaining batches.
- 8
Arrange warm kartoffelpuffer on a serving platter. Top or serve alongside applesauce and sour cream. Garnish with fresh chives.
Tools you’ll need
- box grater or food processor
- large mixing bowl
- kitchen towel
- 12-inch cast iron or stainless steel skillet
- slotted spatula
- paper towels
- serving platter
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