Step 1: Prepare the Potatoes
- Grate the Potatoes: Using a box grater or food processor, coarsely grate the peeled potatoes. Place the grated potatoes in a bowl filled with cold water to prevent them from browning.
- Grate the Onion: Finely grate the onion. Set aside.
Step 2: Remove Excess Water from Potatoes
- Drain and Squeeze: Drain the grated potatoes and place them in a clean kitchen towel. Squeeze out as much excess water as possible. This step is crucial to ensure the pancakes are crispy and not soggy.
- Reserve the Starch: Let the drained liquid sit for a few minutes, allowing the starch to settle at the bottom. Pour off the water, leaving the potato starch behind, and add this starch back to the potatoes for extra crispiness.
Step 3: Mix the Ingredients
- Combine Potatoes and Onion: In a large mixing bowl, combine the squeezed potatoes and grated onion.
- Add Eggs and Flour: Stir in the eggs, flour, salt, pepper, and nutmeg (if using). Mix everything until well combined. The mixture should hold together when pressed.
Step 4: Fry the Pancakes
- Heat the Oil: Heat about 1/4 inch of vegetable oil or butter in a large frying pan over medium-high heat. The oil should be hot but not smoking.
- Shape the Pancakes: Scoop about 1/4 cup of the potato mixture and flatten it into a patty with your hands. Carefully place it in the hot oil.
- Fry Until Golden: Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if necessary to avoid burning.
- Drain on Paper Towels: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
- Sweet or Savory: Serve the potato pancakes warm, topped with applesauce for a traditional sweet version or sour cream for a savory option.
- Garnish: For a savory touch, sprinkle with fresh chives or serve with smoked salmon or ham.
Tips for Perfect German Potato Pancakes:
- Choose the Right Potatoes: Russet potatoes are ideal due to their high starch content, which helps create a crispy texture.
- Remove Moisture: Be sure to squeeze out as much water as possible from the grated potatoes. This step is key to achieving a crispy exterior.
- Use a Thin Layer of Oil: While frying, make sure the oil is hot and you use a thin layer of oil to get a good crisp on the pancakes without making them greasy.
- Batch Frying: Don’t overcrowd the pan—fry the pancakes in batches to maintain the temperature of the oil and ensure even cooking.
Serving Suggestions:
- Sweet: For a classic German breakfast, serve with applesauce and a dusting of powdered sugar.
- Savory: Enjoy with sour cream, smoked salmon, or bacon for a more savory option.
- Side Dish: These pancakes also make a great side for sausages, pork chops, or roasted meats.
Conclusion:
German Potato Pancakes (Kartoffelpuffer) are a perfect blend of crispy and tender, with a rich potato flavor. Whether you prefer them sweet with applesauce or savory with sour cream, they are versatile and utterly delicious. Enjoy them fresh from the pan for the best texture and flavor!