Serves 4
55 min
German Potato Pancakes
Recipe GLPR6571f373ca96fd
Crispy golden potato pancakes made with shredded russet potatoes, onion, and eggs. These traditional German Kartoffelpuffer are pan-fried until golden brown and served warm with applesauce for a delicious side dish or light meal.
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Ingredients
2 pounds russet potatoes
1 medium yellow onion, roughly chopped
2 large eggs, lightly beaten
¾ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons canola oil, divided
Applesauce for serving
Directions
Peel the russet potatoes and shred them using a box grater or food processor fitted with a shredding disc. Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
Chop the yellow onion roughly into small pieces. Add the onion to the shredded potatoes in a large mixing bowl.
Lightly beat the eggs and pour them over the potato-onion mixture. Add salt and ground black pepper to the bowl and stir until all ingredients are evenly combined.
Heat a large skillet over medium-high heat. Add 2 tablespoons of canola oil and let it heat until shimmering, about 1-2 minutes.
Working in batches, drop heaping spoonfuls of the potato mixture onto the hot skillet and flatten each one gently with a spatula to form pancakes about ¼-inch thick.
Cook the pancakes for 4-5 minutes per side until they are golden brown and crispy. Avoid moving them too much while cooking to allow them to develop a brown crust.
Transfer the cooked pancakes to a paper towel-lined plate. Repeat steps 4-6 with the remaining 2 tablespoons of oil and remaining potato mixture.
Serve the warm potato pancakes immediately with applesauce on the side.
