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To create the perfect crispy German potato pancakes, it is essential to understand the role of each ingredient. Each component plays a pivotal part in achieving that delightful crunch and rich flavor that makes Kartoffelpuffer so irresistible.

Authentic German Potato Pancakes

Discover the joy of making crispy, authentic German potato pancakes, known as Kartoffelpuffer. This comforting dish combines russet potatoes, savory onion, and the perfect blend of seasonings for a delightful crunch. Ideal for family dinners or festive gatherings, these pancakes evoke nostalgia with every bite. Serve them with classic toppings like applesauce and sour cream for an unforgettable taste of German tradition. Dive into the recipe and experience a culinary heritage that connects us all!
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Ingredients
  

4 medium-sized russet potatoes (about 2 lbs), peeled and grated

1 small onion, grated

1 large egg

3 tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon baking powder

3 tablespoons vegetable oil (or clarified butter) for frying

Applesauce or sour cream, for serving

Instructions
 

Prep the Potatoes: After peeling and grating the potatoes, place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure crispy pancakes.

    Mix Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion, egg, flour, salt, black pepper, and baking powder. Mix until well combined.

      Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat. You want the oil to be hot enough that a small drop of the potato mixture sizzles upon contact.

        Form and Fry the Pancakes: Using about ¼ cup of the potato mixture for each pancake, carefully drop them into the hot oil, flattening them slightly with the back of a spatula. Fry for about 4-5 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan—this ensures even cooking.

          Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil.

            Serve: Serve hot with applesauce or a dollop of sour cream on the side for dipping.

              Prep Time, Total Time, Servings:

                20 minutes | 30 minutes | 4 servings