BUTTERY GERMAN POTATO PANCAKES (KARTOFFELPUFFER)

Ingredients

2 lbs (900 g) russet potatoes, peeled and grated

1 small onion, grated

2 large eggs

3 tablespoons all-purpose flour (or potato starch for gluten-free)

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

2 tablespoons vegetable oil

Directions

Prepare the Potatoes:

Grate the potatoes and onion into a large bowl.

Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible.

Return the drained mixture to the bowl.

2. Mix the Batter:

Add eggs, flour, salt, and pepper to the potato-onion mixture. Mix until well combined.

3. Fry the Pancakes:

Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil.

Scoop about 1/4 cup of the potato mixture into the skillet and flatten it with a spatula to form a pancake about 1/4-inch thick.

Fry for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more butter and oil as needed.

4. Serve:

Serve hot with traditional accompaniments like applesauce, sour cream, or a sprinkling of chives.

Tips for Success:

Keep the pancakes warm in a 200°F (90°C) oven while frying the rest.

For extra crispiness, use a combination of butter and oil.

These buttery German potato pancakes are a hearty and flavorful dish that will have you coming back for seconds! 🥔✨