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Crispy German potato pancakes, or Kartoffelpuffer, are a beloved staple in German cuisine, cherished for their delightful crunch and comforting flavors. These golden-brown pancakes are more than just a dish; they are a cultural emblem, enjoyed by families during festive gatherings and as a satisfying everyday meal. With a harmonious blend of simple ingredients, Kartoffelpuffer embodies the essence of rustic cooking, where quality overcomes complexity.

Authentic German Potato Pancakes

Indulge in the delicious crunch of Crispy German Potato Pancakes! Made with simple ingredients like Russet potatoes, onion, and a touch of flour, these savory treats are perfect for any meal. Squeeze out excess moisture for that signature crispiness, fry until golden brown, and serve hot with applesauce or sour cream. Ideal for brunch or as a tasty snack, they're sure to impress! Try this easy recipe and enjoy the flavors of Germany in your kitchen.
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Ingredients
  

4 medium-sized Russet potatoes

1 small onion

1 large egg

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh chives or parsley (optional for garnish)

Oil for frying (vegetable or canola)

Instructions
 

Prepare the Potatoes: Peel the potatoes and then grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispy pancakes.

    Grate the Onion: Grate the onion and mix it with the grated potatoes in a large bowl. The onion adds flavor and moisture to the mixture.

      Mix the Batter: In the bowl, add the egg, flour, salt, and black pepper to the potato and onion mixture. Stir until everything is well combined. The mixture should be somewhat thick but still hold together.

        Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium-high heat. You can test if the oil is ready by dropping a small amount of the potato mixture into the oil; it should sizzle immediately.

          Form Pancakes: Using a tablespoon or your hands, form small pancakes (about 2-3 inches in diameter) and carefully place them in the hot oil, ensuring not to overcrowd the pan.

            Fry Until Golden: Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to avoid burning.

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

                Serve Hot: Serve the potato pancakes hot with applesauce, sour cream, or your favorite dipping sauce. Garnish with chopped chives or parsley if desired.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4