Description
German Potato Pancakes, or Kartoffelpuffer, are traditional shallow-fried fritters made from grated potatoes, onions, eggs, and flour. Crispy on the outside and soft inside, these golden bites are beloved in German households, often served with applesauce or sour cream. Simple yet deeply flavorful, they reflect a rich cultural heritage and are especially popular at autumn festivals and Christmas markets.
Ingredients
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pounds starchy potatoes (e.g., Russet or Yukon Gold), peeled and grated
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1 medium onion, grated
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2 large eggs
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¼ cup all-purpose flour
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1 teaspoon salt
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¼ teaspoon black pepper
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Vegetable oil, for frying
Optional Additions:
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Chopped parsley or chives
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Pinch of nutmeg
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1 grated apple (for a sweet variation)
Instructions
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Grate and Drain Potatoes: Grate the potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible. Do the same with the onion.
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Mix Ingredients: In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Mix until well combined.
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Heat Oil: In a heavy-bottomed skillet, heat a thin layer of vegetable oil over medium-high heat.
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Form and Fry: Spoon portions of the mixture into the hot oil. Flatten each with a spatula. Fry 3–4 minutes per side, until golden and crispy.
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Drain and Serve: Remove pancakes and drain on paper towels. Serve hot with applesauce or sour cream.
Notes
For extra crispiness, ensure the grated potatoes are very dry.
To keep pancakes warm and crispy, place them in a 200°F (95°C) oven until serving.
For a lighter version, bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Can be stored in the fridge and reheated in a pan or oven (avoid the microwave).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German