Description
German Potato Pancakes (Kartoffelpuffer) are crispy on the outside, tender inside, and packed with flavor. Made with simple ingredients like grated potatoes, onions, eggs, and flour, these golden-fried pancakes are a beloved dish in German cuisine. Serve them with applesauce or sour cream for an authentic experience.
Ingredients
Scale
- 4 large Russet or Yukon Gold potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional)
- Oil for frying (vegetable or canola)
Instructions
- Grate potatoes and squeeze out excess moisture using a kitchen towel.
- Grate the onion and mix it with the potatoes.
- In a bowl, combine potatoes, onion, eggs, flour, salt, pepper, and nutmeg. Mix well.
- Heat oil in a skillet over medium-high heat.
- Drop 2 tbsp of the mixture into the pan, flattening into a pancake shape.
- Fry for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate.
- Serve warm with applesauce or sour cream.
Notes
- For extra crispiness, squeeze out as much moisture as possible from the potatoes.
- Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Keep cooked pancakes warm in a low-temperature oven while frying the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Breakfast, Appetizer
- Method: Pan-Fried
- Cuisine: German