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When preparing Kartoffelpuffer, the quality and type of ingredients are crucial for achieving the perfect texture and flavor. Here’s a closer look at the core components of this recipe:

Authentic German Potato Pancakes

Create a taste of Germany in your kitchen with these crispy Kartoffelpuffer, authentic German potato pancakes! Made with just a few simple ingredients—starchy potatoes, onion, eggs, and a touch of flour—these golden-brown delights are easy to whip up and perfect for any meal. Serve them warm with applesauce or sour cream for a delicious treat. Ideal for sharing with family or impressing guests, they bring a delightful crunch to your table!
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Ingredients
  

4 medium-sized starchy potatoes (like Russet or Yukon Gold)

1 small onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

1/4 cup vegetable oil (for frying)

Applesauce or sour cream (for serving)

Instructions
 

Prepare the Potatoes: Peel the potatoes and rinse them under cold water. Grate them using the large holes of a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible.

    Mix Ingredients: In a large mixing bowl, combine the grated potatoes, finely grated onion, eggs, flour, salt, pepper, and nutmeg (if using). Mix well until all ingredients are evenly incorporated.

      Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat. You can check if the oil is hot enough by dropping a small amount of the batter into the oil; if it sizzles, it’s ready.

        Form the Pancakes: Using a tablespoon, scoop out a portion of the potato mixture and flatten it gently into a round shape in the skillet. Repeat until the skillet is full but not overcrowded (about 3-4 pancakes at a time).

          Fry Until Golden: Fry the pancakes for about 3-4 minutes on one side, or until they’re golden brown and crispy. Flip them carefully and fry for an additional 2-3 minutes on the other side.

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

              Serve Warm: Serve the potato pancakes warm, with a generous dollop of applesauce or sour cream on the side for dipping.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4