Kartoffelpuffer

Savor the crispy delight of Kartoffelpuffer, a traditional German potato pancake, perfectly seasoned and golden brown. Ideal for a cozy weeknight dinner or a festive gathering, serve them hot with a dollop of sour cream.

• 1 kg potatoes
• 1 small onion
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• cooking oil as needed for frying
• sour cream for serving optional garnish

Method

1. 1

   Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

2. 2

   In a large bowl, combine the grated potatoes, grated onion, flour, beaten egg, salt, and black pepper. Mix until well combined.

3. 3

   Heat a generous amount of oil in a large frying pan over medium-high heat.

4. 4

   Using a spoon, drop portions of the potato mixture into the hot oil, flattening them slightly to form pancakes. Fry until golden brown and crispy, about 3-4 minutes per side.

5. 5

   Transfer the cooked Kartoffelpuffer to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.

6. 6

   Serve hot with sour cream or applesauce on the side for dipping.