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German Potato Pancakes

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German Potato Pancakes, known as Kartoffelpuffer, are crispy, golden pancakes made from grated potatoes, onions, and a few simple ingredients. They’re traditionally served with applesauce or sour cream, making them perfect as a savory side dish, breakfast, or snack. These pancakes are easy to make and incredibly delicious!

Ingredients

Scale
  • 2 lbs (900g) russet potatoes, peeled and grated
  • 1 medium onion, grated
  • 2 large eggs, beaten
  • 1/4 cup (30g) all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg (optional)
  • Vegetable oil, for frying

For Serving:

  • Applesauce or sour cream
  • Chopped chives (optional)

Instructions

  • Prepare the Potatoes:

    • Grate the peeled potatoes using a box grater or a food processor with a grating attachment.
    • Place the grated potatoes in a clean kitchen towel and squeeze out as much excess water as possible.
  • Combine the Ingredients:

    • In a large bowl, mix the grated potatoes, grated onion, beaten eggs, flour, salt, pepper, and nutmeg (if using) until well combined.
  • Form the Pancakes:

    • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
    • Scoop about 1/4 cup of the potato mixture into the hot oil and flatten it with a spatula to form a pancake.
  • Fry the Pancakes:

    • Cook each pancake for 3-4 minutes on each side, or until golden brown and crispy.
    • Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.
  • Serve:

    • Serve the hot potato pancakes with applesauce or sour cream. Garnish with chopped chives, if desired.

Notes

  • Make it gluten-free: Use gluten-free flour or potato starch.
  • Add-ins: Mix in chopped parsley or a bit of shredded cheese for extra flavor.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet for best results.