Description
These Authentic German Potato Pancakes (Kartoffelpuffer) are golden, crispy on the outside, soft on the inside, and packed with traditional flavor. Made with shredded potatoes, onion, eggs, and flour, they’re a classic German dish perfect for breakfast, lunch, or dinner. Serve with sour cream or applesauce and enjoy every savory, comforting bite.
Ingredients
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2 lbs russet potatoes, peeled
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1 small yellow 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 tsp salt
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½ tsp black pepper
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Neutral oil for frying (canola, sunflower, or vegetable)
Instructions
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Grate Potatoes & Onion:
Grate the peeled potatoes and onion using a box grater or food processor. -
Remove Excess Moisture:
Place grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible—this helps them crisp up! -
Mix the Batter:
In a large bowl, combine the drained potato-onion mixture with eggs, flour, salt, and pepper. Stir until evenly mixed. -
Heat Oil:
Pour ¼ inch of oil into a skillet and heat over medium-high until shimmering. -
Fry Pancakes:
Spoon 2–3 tablespoons of batter into the pan for each pancake. Flatten slightly and fry 3–4 minutes per side until golden brown and crisp.
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Drain & Serve:
Transfer to paper towels or a wire rack. Serve hot with applesauce or sour cream.
Notes
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Drain well! Removing moisture is key to crispy results.
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Make it gluten-free by swapping flour for potato starch.
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For extra crispiness, let the batter sit for 5 minutes before frying.
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Bake instead of fry: Lightly oil a sheet pan and bake at 425°F, flipping once.
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Serve immediately—fresh from the pan is best!
- Prep Time: 15 minutes
- Draining & Mixing Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Breakfast, Main Dish
- Method: Pan-Fried
- Cuisine: German
Keywords: Authentic German Potato Pancakes