Crispy German Potato Pancakes (Kartoffelpuffe

🥔 Ingredients (Makes 8-10 pancakes)Main Ingredients4 large russet potatoes (peeled & grated)1 small onion, grated2 large eggs, beaten3 tbsp all-purpose flour (or potato starch for gluten-free)1 tsp salt½ tsp black pepperOil for frying (vegetable or sunflower oil works best)Traditional ToppingsApplesauce (classic pairing!)Sour creamChives or parsley, chopped👩‍🍳 Step-by-Step Instructions1. Prep the PotatoesPeel and grate potatoes (use the large holes of a box grater).Squeeze out excess liquid using a clean kitchen towel or cheesecloth (key for crispiness!).Mix with grated onion, eggs, flour, salt, and pepper.2. Fry to Golden PerfectionHeat ¼ inch of oil in a large skillet over medium heat.Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.Fry 3-4 minutes per side until deep golden and crispy.Drain on paper towels to remove excess oil.3. Serve ImmediatelyBest enjoyed hot & fresh with:Applesauce (traditional sweet option)Sour cream & chives (savory version)💡 Pro Tips for the Best Potato Pancakes✅ Squeeze potatoes well – Less moisture = crispier pancakes✅ Keep oil hot but not smoking – Prevents greasiness✅ Don’t overcrowd the pan – Fry in batches for even cooking✅ Make them small – Easier to flip and crispier edgesEnjoy!