These crispy delights, also known as Kartoffelpuffer, are not just an easy solution to weeknight dinners; they are a warm embrace on a plate.
Ingredients
Scale:
4 medium Russet potatoes (about 2 pounds)
1 medium onion, grated
1/3 cup all-purpose flour
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
Instructions
Start by peeling the Russet potatoes and rinsing them. Use a box grater or food processor to grate the potatoes into a large bowl. You want nice, fine shreds for even cooking.
Grate the onion and add it to the bowl with the grated potatoes. This adds flavor and moisture.
Using a clean kitchen towel or cheesecloth, squeeze the grated potato and onion mixture to extract excess moisture. This is a crucial step to achieving crispy potato pancakes.
In a separate bowl, mix the flour, eggs, salt, and black pepper until combined. Then fold in the potato-onion mixture until everything is well incorporated.
Heat a large skillet over medium-high heat and add enough vegetable oil to generously coat the bottom.
Once the oil is shimmering, spoon about 1/4 cup of the potato mixture into the skillet for each pancake, flattening it slightly with the back of the spoon. Cook in batches, avoiding overcrowding the pan.
Fry the pancakes for about 4-5 minutes on each side, or until golden brown and crispy. Keep an eye on the heat; adjust as necessary to prevent burning.
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil and keep warm while you fry the remaining batches.
