Potato Pancakes/German Kartoffelpuffer


Delightfully crispy and flavorful, those actual German potato pancakes, Kartoffelpuffer, are amusing to make or even extra scrumptious to devour!


  • 4 huge russet potatoes
  • 2 eggs
  • 1.5 tsp marjoram
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp milk
  • 4 tbsp flour
  • 3 huge cloves of garlic
  • veg or canola oil for frying


  1. Peel and grate the potatoes. Put the grated potatoes right into a kitchen towel and squeeze out all of the extra water.
  2. Whisk collectively the eggs and set aside.
  3. Mince or grate the garlic.
  4. Put the grated, squeezed potatoes right into a bowl. Add the marjoram, salt, pepper, and garlic. Mix lightly to combine. Add the egg aggregate, blend again. Lastly, upload the flour and blend one extra time.
  5. Heat the oil in a huge skillet. You actually best want a skinny layer of oil, perhaps 1/4” deep.
  6. Test if the oil is warm through losing a chunk if potato into it. If it sizzles, it’s ready.
  7. Drop spoonfuls of the potato aggregate into the recent oil. Use the lower back of the spoon to press down the potato right into a pancake shape. Work in batches so that you don’t over crowd the pan.
  8. Cook till golden brown, approximately five min. Flip and prepare dinner dinner the alternative facet till it’s brown too. Transfer cooked potato pancakes to a cooling rack covered with paper towels to take in extra oil. Sprinkle warm pancakes with a chunk of salt.
  9. Serve at once with bitter cream, sauerkraut, apple sauce, and a huge Pilsner Urquell.