Description
German Potato Pancakes, or Kartoffelpuffer, are a classic German comfort food made with grated potatoes, onion, and simple seasonings. They’re pan-fried until golden brown and crispy on the outside, yet tender inside. Traditionally served with applesauce or sour cream, they make a perfect side dish, appetizer, or savory snack.
Ingredients
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2 pounds russet potatoes (about 4 medium), peeled
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1 small yellow onion
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2 large eggs
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1/4 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon nutmeg (optional, for traditional flavor)
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Oil, for frying (vegetable or canola)
Instructions
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Grate Potatoes & Onion:
Grate the potatoes and onion using a box grater or food processor. Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. -
Mix the Batter:
In a large bowl, combine the grated potato and onion with eggs, flour, salt, pepper, and nutmeg (if using). Mix until everything is well combined. -
Heat the Oil:
In a large skillet, heat ¼ inch of oil over medium heat until shimmering. -
Fry the Pancakes:
Scoop about ¼ cup of the mixture into the pan and flatten slightly with a spatula. Cook 3–4 minutes per side, or until golden brown and crispy. -
Drain & Serve:
Remove pancakes from the pan and drain on paper towels. Serve warm with applesauce or sour cream.
Notes
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Keep pancakes warm in a 200°F oven while frying the rest.
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Don’t overcrowd the pan; cook in batches for best crispiness.
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Leftovers can be reheated in a skillet or air fryer to bring back the crunch.