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If you’re on the hunt for a deliciously crispy comfort food, look no further than Kartoffelpuffer, the beloved German potato pancakes. This traditional dish, often enjoyed during festive seasons or as a hearty snack, showcases the humble potato in all its golden, crispy glory. Kartoffelpuffer, also known as Reibekuchen or Kartoffelpfannkuchen in various regions of Germany, have deep-rooted cultural significance that transcends mere sustenance. They evoke memories of family gatherings, holiday markets, and cozy meals enjoyed by the fire.

Authentic German Potato Pancakes

Delight in the crispy goodness of authentic German Kartoffelpuffer! These delicious potato pancakes are made with simple ingredients like potatoes, onions, and eggs, perfectly seasoned and fried to golden perfection. Enjoy them hot with a side of applesauce or sour cream for a traditional touch. Easy to make and a hit at any gathering, this recipe serves 4-6 people. Bring a taste of Germany to your kitchen with this mouthwatering treat!
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Ingredients
  

4 medium-sized potatoes (preferably starchy, like Russets)

1 small onion

2 large eggs

1/4 cup all-purpose flour

1 teaspoon baking powder

Salt and pepper, to taste

1/2 teaspoon garlic powder (optional)

Vegetable oil or clarified butter, for frying

Applesauce or sour cream, for serving

Instructions
 

Prepare the Potatoes: Peel the potatoes and place them in a bowl of cold water to prevent browning. This helps maintain their color until you're ready to use them.

    Grate the Vegetables: Using a box grater or food processor, grate the potatoes and onion coarsely. It's crucial to squeeze out as much excess moisture as possible. You can do this by wrapping the grated mixture in a clean kitchen towel and twisting it to remove liquid.

      Mix the Ingredients: In a large bowl, combine the drained potato and onion mixture with the eggs, flour, baking powder, garlic powder (if using), salt, and pepper. Mix until well combined; the mixture should be thick and slightly sticky.

        Heat the Oil: In a large skillet, add about 1/4 inch of vegetable oil or clarified butter. Heat over medium-high heat until hot, but not smoking.

          Fry the Pancakes: Using a spoon or small ice cream scoop, drop portions 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 4-5 minutes on each side, or until golden brown and crispy.

            Drain and Serve: Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Keep them warm in a preheated oven while you finish the remaining batches.

              Enjoy: Serve hot with applesauce or a dollop of sour cream on the side for dipping.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6