Kartoffelpuffer (German Potato Pancakes) Recipe – German Special
Kartoffelpuffer, also known as German potato pancakes, are crispy, golden delights made from grated potatoes, onion, and a few simple ingredients. Traditionally served with applesauce or sour cream, these savory pancakes are a comforting staple in German cuisine. They’re perfect as a side dish, snack, or light meal — crunchy on the outside and tender inside!
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Kartoffelpuffer (German Potato Pancakes) Ingredients:
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Prepare the Mixture:
Grate the potatoes and onion using a box grater or food processor.
Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer to a bowl, then stir in eggs, flour, salt, and pepper until well combined.
Fry the Pancakes:
Heat a thin layer of oil in a large skillet over medium-high heat.
Drop about 1/4 cup of potato mixture into the pan and flatten gently with a spatula.
Fry 3–4 minutes on each side, until golden brown and crispy.
Remove and drain on paper towels. Repeat with remaining mixture.
Recipe Notes :
Crispiness Tip : Removing moisture from the potatoes is key to a crispy texture.
Flavor Boost : Add a pinch of nutmeg or garlic powder for extra depth.
Serving : Traditionally served with applesauce or sour cream, but also delicious with smoked salmon or sautéed mushrooms.
Make Ahead : Keep warm in a 200°F (90°C) oven while finishing batches.
Storage : Best served fresh, but leftovers can be refrigerated and reheated in a skillet or oven to retain crispiness.
