German potato pancakes, also known as “Kartoffelpuffer” or “Reibekuchen,” are a classic and delicious dish. Here’s a simple recipe to make them:Ingredients:
- 4 large potatoes (about 2 pounds), peeled
- 1 small onion, finely grated
- 2 eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Sour cream, applesauce, or your favorite topping (optional)
Instructions:
- Grate the potatoes using a box grater or a food processor fitted with a grating attachment. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Transfer the squeezed potatoes to a large mixing bowl. Add the finely grated onion, beaten eggs, all-purpose flour, salt, and black pepper to the bowl. Mix until well combined.
- Heat a large skillet or frying pan over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet generously.
- Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, using about 1/4 cup of batter for each pancake. Flatten the pancakes slightly with the back of a spoon.
- Fry the potato pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to prevent burning.
- As the potato pancakes cook, you can transfer them to a paper towel-lined plate to drain excess oil.
- Continue frying the remaining batter in batches, adding more oil to the skillet as needed.
- Serve the German potato pancakes hot, topped with sour cream, applesauce, or your favorite topping if desired.
- Enjoy your delicious and crispy German potato pancakes as a side dish or snack!
These potato pancakes are best served immediately while they’re still warm and crispy. They’re perfect for breakfast, brunch, or as a tasty side dish with dinner.
