🥔 German Potato Pancakes (Kartoffelpuffer)
Ingredients
- 4–5 medium potatoes (russet or Yukon gold)
- 1 small onion, finely grated or minced
- 2 large eggs
- 3–4 tbsp flour (or more as needed for thickness)
- 1 tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or sunflower oil)
Optional Add-ins (traditional variations):
- 1–2 tbsp grated carrot (adds color and moisture)
- A pinch of nutmeg
- 1 tbsp parsley, finely chopped
Instructions
1. Prepare the Potatoes
- Peel the potatoes.
- Grate them using the coarse side of a grater.
- Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible — this ensures crisp pancakes.
Tip: The drier the potatoes, the crispier the pancakes!
2. Mix the Batter
In a large bowl, combine:
- Grated potatoes
- Grated onion
- Eggs
- Flour
- Salt and pepper
Mix until it forms a thick, slightly sticky batter.
Add more flour if it’s too runny.
3. Heat the Oil
- Add about ¼ inch of oil to a large skillet.
- Heat over medium-high until shimmering.
4. Fry the Pancakes
- Scoop 2–3 tablespoons of batter into the hot pan for each pancake.
- Flatten gently with a spatula.
- Fry 3–4 minutes per side, until golden brown and crispy.
- Transfer to a plate lined with paper towels.
5. Serve
Enjoy warm with:
- 🍎 Applesauce (traditional German pairing)
- 🥛 Sour cream or crème fraîche
- 🧄 Garlic sauce or herb dip
- 🥒 Cucumber salad on the side
⭐ Tips for Authentic German Kartoffelpuffer
- Use starchy potatoes (Russet) for maximum crisp.
- Squeeze out liquid twice for best results.
- Add a spoonful of the drained potato starch back into the batter for extra crispiness.
- Keep warm in the oven (200°F / 95°C) while finishing the batch.