From the heart of Europe comes a dish that’s steeped in tradition and flavor. Known as Kartoffelpuffer in their homeland, German Potato Pancakes are a delightful treat that offer a comforting and satisfying alternative to the regular pancakes we’re all familiar with. These savory delights, when served with Bratwurst sausage, offer a hearty dinner meal that you and your loved ones will surely enjoy.
But don’t just take our word for it. Why not try making it at home? We’re sure that the delightful blend of potatoes, onions, and the surprising hint of sweetness from cranberry sauce and maple syrup will win you over. Let’s begin our culinary journey into the heart of Germany!
How to Prepare German Potato Pancakes
If you’re ready to embark on a culinary adventure, then let’s dive right in. Making German Potato Pancakes at home is surprisingly simple, needing only a handful of common ingredients. The process involves creating a potato mixture, frying it to achieve a crispy exterior and soft interior, and then pairing it with your choice of toppings or sides.
Ingredients:
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 medium potatoes, peeled and shredded
- ½ cup finely chopped onion
- ¼ cup vegetable oil
Note: Feel free to substitute the vegetable oil with any other cooking oil you prefer. The important thing is that it has a high smoke point and a flavor that doesn’t overwhelm the dish.
Directions:
- In a large bowl, beat the eggs, flour, baking powder, salt, and pepper together.
- Stir in the shredded potatoes and finely chopped onion into the egg mixture until well combined.
- Heat the vegetable oil in a large skillet over medium heat.
- Drop heaping tablespoonfuls of the potato mixture into the hot oil in batches. Press each heap down to flatten.
- Cook each side until they are browned and crispy, approximately 3 minutes per side.
- Transfer the cooked pancakes to a paper towel-lined plate to drain the excess oil.
- Repeat the process with the remaining potato mixture.
What can I serve with German Potato Pancakes?
German Potato Pancakes are versatile and can be paired with a variety of sides. Traditionally, they are served with apple sauce or sour cream. In this recipe, we have suggested serving them with Bratwurst sausage, cranberry sauce, and a drizzle of maple syrup for a mix of savory and sweet.
Can I store leftover German Potato Pancakes?
Absolutely! If stored in an airtight container, they can last in the refrigerator for up to three days. To reheat, you can warm them up in the oven or in a toaster oven to maintain their crispy texture.
Can I use sweet potatoes instead of regular potatoes?
Yes, you can. Using sweet potatoes will give the pancakes a sweeter flavor and a softer texture. However, do note that sweet potatoes have more moisture than regular potatoes, so you may need to adjust the amount of flour used.
What if I don’t have a large skillet?
You can use any pan with a flat bottom. A non-stick pan would work best to prevent the pancakes from sticking. If you’re using a smaller pan, just be sure to cook in smaller batches to avoid overcrowding.
German Potato Pancakes
Ingredients
- 2 large eggs
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 medium potatoes peeled and shredded
- ½ cup finely chopped onion
- ¼ cup vegetable oil
Instructions
- In a large bowl, beat the eggs, flour, baking powder, salt, and pepper together.
- Stir in the shredded potatoes and finely chopped onion into the egg mixture until well combined.
- Heat the vegetable oil in a large skillet over medium heat.
- Drop heaping tablespoonfuls of the potato mixture into the hot oil in batches. Press each heap down to flatten.
- Cook each side until they are browned and crispy, approximately 3 minutes per side.
- Transfer the cooked pancakes to a paper towel-lined plate to drain the excess oil.
- Repeat the process with the remaining potato mixture.
