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Crispy Traditional Potato Pancakes (Kartoffelpuffer Style)

Close-up of a stack of perfectly golden and crispy potato pancakes on a white plate.
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Learn to make perfectly crispy potato pancakes with tender centers using this straightforward recipe. These pan-fried fritters are a classic comfort food, easily adapted to German Kartoffelpuffer or Polish Placki Ziemniaczane styles.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 small yellow onion, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or canola oil, for frying

Instructions

  1. Grate the peeled potatoes using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth.
  2. Gather the towel and twist tightly over the sink to squeeze out as much liquid as possible. This step is crucial for achieving crispy potato pancakes.
  3. Transfer the dry, grated potato pulp and the grated onion to a medium bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the potato mixture. Mix gently until just combined. Do not overmix.
  5. Heat about 1/4 inch of oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until the oil shimmers.
  6. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Immediately flatten each mound slightly with the back of a spatula to form thin pancakes, about 3 inches wide.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp. Adjust the heat as necessary to prevent burning while ensuring the interior cooks through.
  8. Remove the crispy potato pancakes from the skillet and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after frying.
  9. Serve your homemade potato pancakes hot with your preferred toppings, such as sour cream or applesauce.

Notes

  • For the crispiest results, ensure you remove nearly all the moisture from the grated potatoes before mixing the batter.
  • If you prefer a Polish style (Placki Ziemniaczane), you can add 1 tablespoon of potato starch instead of flour for a slightly lighter texture.
  • If you prefer a German style (Kartoffelpuffer), you can substitute half the potato with grated apple for a subtle sweetness.
  • Serve immediately for the best texture; pancakes lose crispness as they cool.

Nutrition

Find it online: https://www.unfoldrecipes.com/potato-pancakes-best-recipe-crispy-joy/