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German Potato Pancakes (Kartoffelpuffer)

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Crispy on the outside and tender on the inside, these traditional German potato pancakes (Reibekuchen or Kartoffelpuffer) are a delicious savory treat perfect for breakfast, brunch, or as a snack.

Ingredients

  • 6 medium russet potatoes, peeled and grated
  • 1 small onion, grated
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Vegetable oil, for frying
  • Optional: applesauce or sour cream, for serving

Instructions

  1. Peel and grate the potatoes using a box grater or food processor. Grate the onion as well and combine with the potatoes.
  2. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. Transfer the drained mixture to a large mixing bowl. Add the eggs, flour, salt, and pepper. Mix until well combined.
  4. Heat about 1/4 inch of oil in a large skillet over medium-high heat.
  5. Drop about 1/4 cup of the potato mixture into the skillet and flatten slightly with a spatula to form a pancake.
  6. Fry for 3-4 minutes on each side or until golden brown and crispy.
  7. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
  8. Serve hot with applesauce or sour cream, if desired.

Notes

  • Be sure to squeeze out as much liquid as possible from the potatoes to get crispy pancakes.
  • Best served immediately, but can be kept warm in a 200°F oven.
  • You can use a food processor to save time on grating.

Nutrition

Find it online: https://yumfamilyrecipes.com/german-potato-pancakes/