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The origins of Kartoffelpuffer can be traced back to the heart of German cuisine, where potatoes have long been celebrated as a staple food. Introduced to Europe in the late 16th century, potatoes quickly became a dietary mainstay, particularly in Germany, where they were incorporated into various traditional dishes. Kartoffelpuffer emerged as one of the many ways to prepare this versatile tuber, allowing cooks to make use of leftover potatoes and create a filling, satisfying meal.

Authentic German Potato Pancakes

Discover the delicious crunch of Crispy Kartoffelpuffer, a traditional German potato pancake that's perfect for any meal! Made with simple ingredients like russet potatoes, onion, and a touch of garlic, these golden bites are fried to perfection for an irresistible texture. Serve them hot with a dollop of sour cream or applesauce for a delightful contrast. This recipe is sure to impress your family and friends—ideal for gatherings or a cozy dinner at home!
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Ingredients
  

4 medium-sized russet potatoes, peeled

1 small onion, grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder (optional)

Vegetable oil for frying (like canola or sunflower oil)

Sour cream and applesauce for serving

Instructions
 

Prepare the Potatoes: Grate the peeled russet potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture until they are relatively dry. This step ensures your pancakes are crispy.

    Mix Ingredients: In a large bowl, combine the grated potatoes and the grated onion. Add in the eggs, flour, baking powder, salt, black pepper, and garlic powder (if using). Mix everything together until well combined. The mixture should stick together but still look coarse.

      Heat the Oil: In a large skillet or frying pan, add enough vegetable oil to cover the bottom of the pan (about 1/4 inch deep). Heat over medium-high heat until hot but not smoking.

        Fry the Pancakes: Using a tablespoon or a small ice cream scoop, drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Fry in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.

          Drain: Once fried, remove the potato pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.

            Serve: Serve the Kartoffelpuffer hot, accompanied by sour cream and applesauce for dipping.

              Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4-6