In a large skillet, heat ¼ cup of vegetable oil over medium heat. The oil should be hot but not smoking.
Step 3: Cook the Potato Pancakes
Drop heaping tablespoonfuls of the potato mixture into the hot oil, pressing each one gently to flatten into a pancake shape.
Cook for about 3 minutes per side, or until golden brown and crispy.
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Pro Tips for the Crispiest Kartoffelpuffer
Squeeze Out Excess Moisture – After shredding the potatoes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This ensures extra crispy pancakes.
Use a Starchy Potato – Varieties like Russet or Yukon Gold work best, as they help bind the pancakes and achieve the best texture.
Cook in Small Batches – Avoid overcrowding the skillet, as this can prevent the pancakes from crisping up properly.
Keep Warm in the Oven – If making a large batch, keep cooked pancakes warm in a 200°F (93°C) oven while finishing the rest.
Serving Suggestions
These crispy German potato pancakes can be enjoyed in a variety of ways, depending on your preference.
Bratwurst and Sauerkraut – A classic German meal.
Sour Cream & Chives – Adds a cool, creamy contrast.
Smoked Salmon & Dill – Elevates the dish with a gourmet touch.
Sweet Pairings:
Applesauce – The most traditional German topping, offering a sweet contrast.
Cranberry Sauce & Maple Syrup – A unique twist with sweet-tart flavors.
Powdered Sugar – For a simple and lightly sweet finish.
Why This Recipe Stands Out
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