Description
Crispy on the outside, tender on the inside, these traditional German Potato Pancakes—also known as Kartoffelpuffer—are a simple and satisfying dish made with just a handful of everyday ingredients. Perfect for breakfast, lunch, or dinner, they can be served sweet with applesauce or savory with sour cream. Quick, comforting, and made in under 30 minutes!
Ingredients
Scale
- 4 medium russet potatoes, peeled and grated (or Yukon Gold)
- 1 small yellow onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour (or potato starch for gluten-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil or canola oil for frying
Instructions
- Grate and soak the potatoes: Peel and grate the potatoes, then soak them in a bowl of cold water for 5 minutes to remove excess starch.
- Drain and squeeze dry: Use a clean kitchen towel or cheesecloth to squeeze out all excess moisture from the grated potatoes.
- Mix ingredients: In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until evenly combined.
- Heat oil: In a skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
- Form and fry: Scoop about 1/4 cup of the potato mixture and flatten into a pancake. Fry 3–4 minutes per side or until golden and crispy.
- Drain and serve: Transfer to a paper towel-lined plate. Serve hot with applesauce or sour cream.
Notes
Make sure to squeeze out all the moisture from the potatoes for the crispiest results. Use a non-stick or cast-iron skillet for best browning. Serve immediately or reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg