Description
Crispy on the outside and tender on the inside, these German potato pancakes, known as Kartoffelpuffer, are a beloved dish often served with applesauce or sour cream. They’re easy to make and perfect for breakfast, a snack, or even a side dish!
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Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder (for extra crispiness)
- Vegetable oil (for frying)
Instructions
Step 1: Prepare the Potatoes and Onion
- Grate the potatoes and onion using a box grater or food processor.
- Place the grated mixture in a cheesecloth or kitchen towel and squeeze out as much liquid as possible. This ensures crispy pancakes.
Step 2: Make the Batter
3. In a large mixing bowl, combine the drained potatoes and onion with eggs, flour, salt, pepper, and baking powder. Stir until well combined.
Step 3: Fry the Pancakes
4. Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat.
5. Scoop about ¼ cup of the potato mixture and flatten it into a pancake shape in the skillet.
6. Cook for 3-4 minutes per side, or until golden brown and crispy.
7. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Step 4: Serve and Enjoy!
8. Serve hot with applesauce, sour cream, or your favorite toppings.
Notes
- Squeeze out moisture: The drier the potatoes, the crispier the pancakes.
- Use starchy potatoes: Russet or Yukon Gold potatoes work best.
- Fry in batches: Avoid overcrowding the pan to keep them crispy.
- Keep them warm: Place cooked pancakes in a 200°F (93°C) oven while finishing the rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: German