Kartoffelpuffer

Delightful crispy potato pancakes mixed with onions, perfect for family gatherings and festive occasions.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 servings

Course: Side Dish

Cuisine: German

Calories: 200

Main Ingredients

12 large large starchy potatoes (such as Russet or Idaho) Provides the creamy base for a fluffy interior.
3 large large yellow onions Enhances the overall flavor.
½ cup all-purpose flour Helps bind ingredients and create a crispy layer.
2 large eggs Adds moisture and richness.
¼ cup finely chopped chives Adds color and flavor.
salt & pepper Essential seasonings.
2 cups high heat oil for pan-frying (e.g., avocado oil) Recommended for its high smoke point.
sugar for sprinkling Adds a contrast of sweetness.

Preparation

Peel the potatoes and onions, then grate them using a medium to fine grater.
Drain as much excess water as possible by using a thin linen kitchen towel or pressing in a fine mesh sieve.
Mix in a generous amount of salt, pepper, eggs, flour, and chopped chives until well combined.

Cooking

Heat oil in a large frying pan over medium-high heat.
Grab spoonfuls of the potato mixture and gently place them in the pan, flattening them into pancake shapes.
Cook each pancake for a few minutes on each side until golden brown and crispy. Transfer to paper towels to drain excess oil.
Serve immediately or keep warm in a 150°F (65°C) oven.

Serving Suggestions

Sprinkle sugar over the pancakes and serve with homemade chunky applesauce and sour cream mixed with chives.

For extra-crispy pancakes, allow the grated potato mixture to rest a few minutes after draining. Serve fresh for the best taste.