Oktoberfest is the time of year to raise a glass of beer and chow down on kartoffelpuffer, also known as German potato pancakes.
- 2 1/2 lbs starchy potatoes (Russet or Yukon Gold), peeled and very finely grated
- 1 small yellow onion, very finely grated (about 1/2 cup)
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour, plus more if needed
- 1 tsp sea salt
- Canola oil, for frying
- Sour cream and applesauce, for serving (optional)
- Chives or cinnamon, for garnish (optional)
- Place grated potatoes in a colander or clean dish towel and press or wring out the liquid with your hands.
- Add to a medium bowl with the onion, eggs, garlic, flour, and salt. Stir until well-combined. If the mixture is too wet, add flour by the teaspoonful and stir until the mixture is tacky.
- Add about 3-4 tablespoons canola oil to a large nonstick pan over medium-high heat. Once hot, add ⅓- ½ cup scoops of the potato mixture to the pan. Flatten them into pancakes with the back of a spoon. You will need to work in batches, making sure not to crowd the pan.
- Fry about 3-5 minutes on each side, until golden brown and crispy on the outside. Transfer to a paper towel-lined baking sheet.
- Serve immediately with your choice of toppings.
- Category: Oktoberfest
- Method: Frying, Stovetop
- Cuisine: German
Keywords: kartoffelpuffer, German potato pancakes, fritters, potato