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When it comes to comfort food, few dishes evoke as much warmth and nostalgia in German cuisine as Kartoffelpuffer, or potato pancakes. These crispy delights are not just a culinary staple; they hold a special place in the hearts of many Germans and fans of German food worldwide. Traditionally enjoyed during festive seasons and at Christmas markets, Kartoffelpuffer have a rich history that dates back centuries, showcasing the versatility of humble potatoes in creating comforting and satisfying meals.

Authentic German Potato Pancakes

Delight in the crispy goodness of homemade Kartoffelpuffer, or German Potato Pancakes! This easy recipe combines grated russet potatoes and onion, mixed with eggs and flour for a satisfying dish. Fry them to golden perfection in vegetable oil for an irresistible crunch. Serve with applesauce or sour cream for a classic touch. Perfect for breakfast, lunch, or dinner, these pancakes are sure to impress family and friends. Enjoy the taste of Germany!
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Ingredients
  

4 medium-sized russet potatoes (about 2 lbs)

1 small onion, finely grated

2 large eggs

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon baking powder

Vegetable oil (for frying)

Applesauce or sour cream (for serving)

Instructions
 

Prepare the Potatoes: Peel the potatoes and place them in a bowl of cold water to prevent browning. When ready to use, grate the potatoes using a box grater or a food processor. Place the grated potatoes into a clean kitchen towel and squeeze out as much excess moisture as possible.

    Combine Ingredients: In a large mixing bowl, combine the grated potatoes and the finely grated onion. Add the eggs, flour, salt, pepper, and baking powder. Mix until well combined; ensure no lumps remain.

      Heat the Oil: In a large skillet, add about ¼ inch of vegetable oil and heat over medium-high heat. To test if the oil is ready, drop a small amount of the batter into the oil; it should sizzle immediately.

        Fry the Pancakes: Using a spoon or a ladle, scoop about ¼ cup of the potato mixture and flatten it gently into a disk. Fry in batches, not overcrowding the skillet. Cook each pancake for about 4-5 minutes per side or until golden brown and crispy. Adjust the heat if necessary to avoid burning.

          Drain and Serve: Once cooked, transfer the pancakes onto a paper towel-lined plate to drain excess oil. Serve hot with applesauce or a dollop of sour cream on the side.

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6 pancakes (about 4 servings)