🇩🇪 Best German Potato Pancakes (Kartoffelpuffer)
Ingredients
- 4 large russet or starchy potatoes
- 1 medium onion
- 2 large eggs
- 3–4 tbsp flour (or potato starch)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (sunflower or vegetable oil)
Optional but traditional add-ins:
- ½ tsp nutmeg (German style)
- 1–2 tbsp parsley, finely chopped
- Applesauce or sour cream for serving
🔥 Instructions
1. Prep the potatoes & onion
- Peel the potatoes and onion.
- Grate potatoes on the fine or medium holes of a box grater (traditional texture).
- Grate the onion the same way and mix with the potatoes.
- Place the mixture into a clean kitchen towel and squeeze out as much liquid as possible.
- Let the liquid sit in a bowl for about a minute — a layer of white starch settles at the bottom.
- Drain the water and add the potato starch back into the grated potatoes.
(This helps bind the pancakes naturally.)
2. Make the batter
In a large bowl, combine:
- Grated potatoes & onion
- Eggs
- Flour
- Salt, pepper
- Nutmeg or parsley (optional)
Mix until well combined. The mixture should be moist but not watery.
3. Heat the oil
- Pour ¼ inch of oil into a large skillet.
- Heat over medium-high until shimmering (around 350°F / 175°C).
4. Fry the pancakes
- Scoop about 2–3 tablespoons of batter into the hot oil per pancake.
- Flatten gently with a spatula to form thin rounds (thinner = crispier).
- Fry 3–4 minutes per side until deep golden and crunchy.
- Remove and drain on paper towels or a wire rack.
- Sprinkle lightly with salt while still hot.
5. Serve the German way
Serve immediately with:
- Applesauce (very traditional!)
- Sour cream
- Chive yogurt
- A simple salad on the side
⭐ Tips for Authentic German Kartoffelpuffer
- Do NOT skip squeezing the potatoes — the mixture must be dry for crispiness.
- Cook in small batches so the oil stays hot.
- If the batter starts to release water, stir it again before frying.
- For extra crisp edges: make the pancakes thin.
- Keep cooked pancakes warm in a 250°F oven while frying the rest.