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Crispy German potato pancakes, known as Kartoffelpuffer, embody the essence of comfort food in German cuisine. These delightful pancakes are not just a staple dish; they are a cherished part of family gatherings, festive celebrations, and street food markets across Germany. With their golden-brown exterior and soft, tender interior, they offer a satisfying crunch that appeals to all ages. Whether enjoyed during Oktoberfest or as a cozy meal on a chilly evening, Kartoffelpuffer have a unique ability to evoke nostalgia and warmth.

Authentic German Potato Pancakes

Indulge in the delightful crunch of crispy German potato pancakes! This easy recipe combines grated Russet potatoes and onions with just the right seasoning for a savory treat. Ready in 40 minutes, these golden pancakes are perfect for breakfast or as a side dish. Serve them hot with a dollop of sour cream and a side of applesauce for a classic touch. Enjoy a taste of Germany from your kitchen!
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Ingredients
  

2 large Russet potatoes, peeled

1 small onion, grated

1 large egg

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Vegetable oil, for frying

Sour cream, for serving

Applesauce, for serving (optional)

Instructions
 

Begin by grating the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel, twist, and squeeze out excess moisture.

    In a large mixing bowl, combine the drained grated potatoes, grated onion, egg, flour, baking powder, salt, and black pepper. Mix until well combined.

      In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.

        Once the oil is hot, carefully drop spoonfuls of the potato mixture into the skillet, flattening each pancake slightly with the back of the spoon for even cooking. Don't overcrowd the pan; work in batches if necessary.

          Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed for subsequent batches.

            Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.

              Serve the potato pancakes hot, topped with a dollop of sour cream and a side of applesauce, if desired.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (approximately 8 pancakes)