Bavarian Potato Pancakes (Kartoffelpuffer)
Crispy, golden Bavarian Potato Pancakes made from shredded potatoes and onions, perfect for any meal of the day.
Ingredients
Main Ingredients
- 4 large Potatoes, shredded (Yukon Gold or Russet preferred) Choose starchy potatoes for the best texture.
- 1 piece Onion, finely chopped (sweet or yellow preferred) Onion adds flavor complexity.
- 2 large Eggs Help to bind the mixture.
- 1/4 cup All-purpose flour Can be substituted with a gluten-free blend.
- to taste Salt and pepper Enhances overall flavor.
- as needed Oil for frying Use vegetable oil or lard.
Serving Suggestions
- as desired Sour cream Optional, but recommended.
- as desired Applesauce Optional, complements the pancakes nicely.
Instructions
Preparation
- Mix the shredded potatoes and chopped onion in a large bowl.
- Add the eggs and flour, then season with salt and pepper. Mix until well combined.
- Heat oil in a frying pan over medium heat.
Cooking
- Drop spoonfuls of the mixture into the hot oil, flattening them slightly.
- Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the pancakes and drain them on paper towels.
- Serve hot with sour cream and applesauce.
Notes
Choose starchy potatoes; ensure oil is heated properly before frying; do not overcrowd the frying pan.