German Potato Pancakes (Kartoffelpuffer) are crispy on the outside, tender inside, and a true comfort classic — often served with applesauce or sour cream.
Here’s a traditional and foolproof version 👇
🥔 German Potato Pancakes (Kartoffelpuffer)
🕒 Total Time:
30 minutes
🍽 Serves:
4 (makes about 10–12 pancakes)
Ingredients
-
2 lb (900 g) potatoes (starchy, like Russet or Yukon Gold)
-
1 small onion, finely grated
-
2 eggs
-
3 tbsp flour (or 2 tbsp potato starch for gluten-free)
-
1 tsp salt
-
½ tsp black pepper
-
Oil for frying (vegetable, canola, or sunflower oil)
Optional for serving:
-
Applesauce (traditional sweet pairing)
-
Sour cream or herbed quark (savory option)
Instructions
-
Grate the potatoes & onion
-
Peel and grate potatoes on the fine or medium side of a box grater (or food processor).
-
Grate the onion and mix it in to keep the potatoes from browning.
-
-
Drain excess moisture
-
Place the grated mix in a clean kitchen towel and squeeze out as much liquid as possible.
-
(You want them damp, not wet — this ensures crisp pancakes.)
-
-
Mix the batter
-
In a large bowl, combine grated potatoes/onion with eggs, flour, salt, and pepper.
-
Stir until evenly mixed.
-
-
Heat oil
-
Add about ¼ inch (0.5 cm) of oil to a skillet and heat over medium-high until shimmering.
-
-
Fry the pancakes
-
Spoon about 2–3 tablespoons of batter per pancake into the pan.
-
Flatten slightly with the back of a spoon.
-
Fry 2–3 minutes per side, until deep golden and crisp.
-
-
Drain & serve
-
Place on paper towels to drain excess oil.
-
Serve warm with applesauce or sour cream.
-
💡 Tips
-
For extra crispiness, let the batter rest 5 minutes before frying — some moisture will separate, and you can pour it off.
-
Avoid crowding the pan so they fry evenly.
-
You can keep them warm in a 200°F (95°C) oven while frying batches.
Would you like me to share a savory variation (with bacon, herbs, or cheese) or the traditional sweet fair-style version?
