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Kartoffelpuffer, or German potato pancakes, are a beloved dish steeped in cultural significance and culinary tradition. Renowned for their crispy exterior and soft, flavorful interior, these delectable pancakes are a staple in German households and celebrated at various festivals and gatherings. Often enjoyed during the colder months, Kartoffelpuffer evoke nostalgia and warmth, serving as comfort food for many. The joy of crafting these delightful treats at home allows for a deeper connection to German culinary heritage, making each bite a celebration of tradition.

Authentic German Potato Pancakes

Discover the delight of Crispy Kartoffelpuffer, authentic German potato pancakes that are sure to impress! Made with starchy potatoes, finely grated onions, and simple seasonings, these pancakes are easy to whip up and fry to golden perfection. Serve them warm with a side of applesauce and sour cream for a delicious treat. Perfect for brunch, lunch, or a savory snack, this recipe brings a taste of Germany right to your kitchen. Enjoy!
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Ingredients
  

1 kg (about 2.2 lbs) of starchy potatoes (e.g., Russet or Yukon Gold)

1 medium onion, finely grated

2 large eggs

4 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional for flavor)

Vegetable oil (for frying)

Applesauce and sour cream (for serving)

Instructions
 

Prep the Potatoes: Peel the potatoes and rinse them under cold water. Grate the potatoes using a box grater or a food processor, then place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure crispy pancakes.

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

      Heat the Oil: In a large skillet or frying pan, pour enough vegetable oil to cover the bottom (about 1/4 inch deep) and heat over medium-high heat. To test if the oil is hot enough, drop a small amount of the potato mixture into the pan; it should sizzle immediately.

        Form and Fry Patties: Once the oil is hot, take about 1/4 cup of the potato mixture and flatten it into a patty with your hands (about 1/2 inch thick). Carefully place it in the hot oil. Repeat until the pan is full but not overcrowded (usually 3-4 patties at a time).

          Cook Until Golden: Fry for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

            Drain and Serve: Once cooked, remove the pancakes from the skillet and place them on paper towels to drain any excess oil.

              Serve Hot: Serve your crispy Kartoffelpuffer warm with applesauce and a dollop of sour cream on the side.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (makes about 8 potato pancakes)