Kartoffelpuffer — Print Recipe

Crispy, golden-brown potato pancakes made from grated raw potatoes and onion, fried until lacy and crunchy, served with applesauce or sour cream.

Ingredients

1kg starchy potatoes, peeled and grated
1 medium onion, grated
2 eggs
3 tbsp all-purpose flour
Salt and white pepper
Vegetable oil for frying
Applesauce for serving

Instructions

1 Grate potatoes and onion on the coarse side of a box grater. Place in a clean towel and squeeze out as much liquid as possible.
2 Let the strained liquid sit 5 minutes, then pour off the water and keep the starch settled at the bottom. Add starch back to the potato mixture.
3 Mix in eggs, flour, salt, and white pepper until combined.
4 Heat a generous layer of oil in a large skillet over medium-high heat.
5 Drop spoonfuls of batter into hot oil, flatten with a spatula, and fry 3-4 minutes per side until deeply golden and crisp.
6 Drain on paper towels and serve immediately with applesauce or sour cream.

Did You Know?

In the Rhineland, Kartoffelpuffer are a beloved Christmas market treat, served piping hot from massive iron griddles to crowds bundled against the cold.