German Potato Pancakes (Kartoffelpuffer)

Instructions:

1. Grate the potatoes and onion using a box grater or food processor.
2. Place the grated mixture into a clean kitchen towel and squeeze out as much liquid as possible.
3. Transfer the mixture to a bowl and add the egg, flour, salt, and black pepper. Mix until well combined.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
5. Scoop 2–3 tablespoons of the potato mixture into the hot oil and gently flatten.
6. Fry for 3–4 minutes per side until deeply golden and crispy.
7. Transfer to a paper towel–lined plate and repeat with remaining batter.
8. Serve immediately while hot and crisp.

Variations

• Add finely chopped fresh herbs such as parsley or chives for extra flavor.
• Mix in a pinch of nutmeg for a traditional German touch.
• For extra crispiness, replace one tablespoon of flour with cornstarch.
• Make them mini-sized for appetizers or party platters.

Tips

• Squeezing out as much liquid as possible is the key to crispy pancakes.
• Use neutral oil with a high smoke point for frying.
• Do not overcrowd the pan; fry in batches for even browning.
• Serve immediately, as Kartoffelpuffer are best enjoyed fresh and hot.