🥔 German Potato Pancakes (Kartoffelpuffer)
Crispy on the outside and soft inside, these traditional German potato pancakes are made with simple ingredients and fried until golden. They are delicious served with applesauce or sour cream.
⏱ Prep Time: 15 minutes
🍳 Cook Time: 20 minutes
🍽 Servings: 10–12 pancakes
🧾 Ingredients
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2 pounds (about 900 g) potatoes (Russet or Yukon Gold), peeled
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1 medium onion
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2 large eggs
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¼ cup all-purpose flour (or potato starch for gluten-free)
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1 teaspoon salt
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½ teaspoon black pepper
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Vegetable, canola, or sunflower oil for frying
👩🍳 Instructions
1. Grate the Potatoes and Onion
Grate the potatoes and onion using the large holes of a box grater or food processor.
2. Remove Excess Moisture
Place the grated mixture into a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.
This step is important for crispy pancakes.
3. Make the Batter
In a large bowl, combine:
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Grated potatoes and onion
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Eggs
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Flour
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Salt
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Black pepper
Mix well until evenly combined. The mixture should be moist but not watery.
4. Heat the Oil
Pour about ¼ inch of oil into a heavy skillet. Heat over medium-high heat until hot (a small drop of batter should sizzle immediately).
5. Fry the Pancakes
Scoop about ¼ cup of batter into the hot oil. Flatten gently with a spatula.
Cook for 3–4 minutes per side until golden brown and crisp.
Do not overcrowd the pan. Fry in batches.
6. Drain and Serve
Place cooked pancakes on paper towels to remove excess oil.
Serve immediately while hot.
🍽 Serving Ideas
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Applesauce
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Sour cream
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Yogurt
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Smoked salmon
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Chopped herbs
🧊 Storage
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Refrigerator: Store up to 3 days in an airtight container
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Freezer: Freeze up to 2 months with parchment between pancakes
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Reheat: Oven or air fryer only (avoid microwave)
🌟 Variations
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Add chopped parsley or chives
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Mix in shredded cheese
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Add paprika or garlic powder
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Replace half the potato with grated zucchini
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For sweet version: add a pinch of sugar and cinnamon