Crispy Fluffy German Potato Latkes
These Crispy Fluffy German Potato Latkes are a cherished family recipe that has been lovingly passed down through generations. They combine the creamy goodness of freshly grated potatoes with the savory sweetness of onion, all brought together with a hint of baking powder for an irresistible lift. While the process of grating and frying may require some effort, the resulting latkes are undeniably worth it. Crisp on the outside and fluffy on the inside, they make for an ideal breakfast treat or savory snack. Serve them with a side of homemade applesauce or a dollop of sour cream for an extra layer of deliciousness. Embrace the rich traditions of German cooking with these delightful potato pancakes that are sure to impress family and friends alike!
N/A
Servings
300
Calories
8
Ingredients
Ingredients
Potatoes
3 large (Peeled and grated)
Onion
1 small (Peeled and grated)
All-purpose flour
3 tablespoons (N/A)
Egg
1 (Beaten)
Baking powder
1 pinch (N/A)
Salt
to taste (N/A)
Pepper
to taste (N/A)
Oil
for frying (Heated in skillet)
Instructions
1
Start by peeling the potatoes and set aside.
2
Grate two of the potatoes on the fine grater and one on the coarse grater to achieve the perfect texture.
3
After grating, place the potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible to help achieve a crispy texture.
4
Next, grate the small onion using the finest side of the grater, and then add it to the potatoes.
5
In a large mixing bowl, combine the grated potatoes and onion with the all-purpose flour, egg, baking powder, salt, and pepper. Mix thoroughly until well combined.
6
Heat about half an inch of oil in a heavy skillet over medium heat, ensuring the oil shimmers before frying.
7
Using a spoon, carefully drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon.
8
Fry the latkes until the bottoms are golden brown and crisp, about 4-5 minutes.
9
Using a spatula, carefully flip each latke and fry the other side for an additional 4-5 minutes.
10
Once cooked, transfer the latkes to a paper towel-lined plate to drain any excess oil.
11
Serve hot with applesauce or sour cream, and enjoy your delicious homemade latkes!
Nutrition Information
15g
Fat
40g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are German Potato Latkes?
German Potato Latkes, also known as Kartoffelpuffer, are traditional potato pancakes that are crispy on the outside and fluffy on the inside.
What makes these latkes particularly fluffy?
The addition of a pinch of baking powder to the potato and onion mixture provides an irresistible lift and fluffy interior.
How do I achieve the perfect texture for the potatoes?
Grate two of the potatoes on a fine grater and one on a coarse grater to create a balanced, varied texture.
Why is it important to squeeze the grated potatoes?
Squeezing the grated potatoes in a kitchen towel removes excess liquid, which is essential for achieving a crispy rather than soggy result.
What type of potatoes are best for this recipe?
While the recipe specifies large potatoes, starchy varieties like Russets are typically best for frying latkes.
How many potatoes do I need?
This recipe requires 3 large potatoes that should be peeled and grated.
How should the onion be prepared?
The small onion should be grated using the finest side of the grater to ensure its flavor is evenly distributed through the batter.
What ingredients are used as binders?
A combination of one beaten egg and three tablespoons of all-purpose flour acts as the binder for these latkes.
Can I make these latkes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make the recipe suitable for gluten-free diets.
How much oil is needed for frying?
Heat about half an inch of oil in a heavy skillet to ensure the latkes fry evenly.
How do I know when the oil is ready for frying?
The oil should shimmer in the pan before you begin dropping in spoonfuls of the potato mixture.
How long should I fry each latke?
Fry each side for approximately 4-5 minutes until they are golden brown and crisp.
Should I flatten the latkes while frying?
Yes, use the back of a spoon to slightly flatten the potato mixture once it is placed in the hot oil.
What should I do with the latkes immediately after frying?
Transfer the cooked latkes to a paper towel-lined plate to drain any excess oil before serving.
What are the traditional serving suggestions?
These latkes are traditionally served hot with a side of homemade applesauce or a dollop of sour cream.
Are these potato latkes vegetarian?
Yes, this recipe is vegetarian as it contains only vegetables, egg, flour, and seasonings.
How many calories are in one serving?
There are approximately 300 calories per serving of these German potato latkes.
What is the fat content per serving?
Each serving contains about 15 grams of fat.
How many carbohydrates are in this recipe?
There are 40 grams of carbohydrates per serving.
How much protein do these latkes provide?
This recipe provides approximately 5 grams of protein per serving.
Can these latkes be eaten for breakfast?
Yes, they are considered an ideal breakfast treat or a savory snack.
Why do I need to use a heavy skillet?
A heavy skillet, like cast iron, helps maintain a consistent temperature which is vital for even frying.
Can I add other seasonings to the batter?
While the recipe calls for salt and pepper, you could add nutmeg or garlic powder for extra depth if desired.
Is this a traditional German recipe?
Yes, this is described as a cherished family recipe passed down through generations of German cooking.
Can the potato mixture be made in advance?
It is best to fry the mixture immediately, as grated potatoes can turn brown (oxidize) if left sitting too long.
How do I keep the latkes warm while cooking in batches?
You can keep finished latkes on a wire rack in a low-temperature oven (about 200°F) until the whole batch is ready.
Can I freeze leftover latkes?
Yes, you can freeze them in a single layer and reheat them in the oven to maintain their crispiness.
What is the best way to reheat latkes?
The best way to reheat latkes is in a toaster oven or a regular oven at 375°F until they are heated through and crisp.
Does the recipe use a specific type of oil?
The recipe mentions oil for frying; high-smoke point oils like vegetable, canola, or grapeseed oil work best.
What makes the potato mixture stay together?
The combination of the beaten egg and flour binds the grated potatoes and onions together into a cohesive pancake.