Description
Crispy and golden on the outside, soft and savory on the inside—Authentic German Potato Pancakes (Kartoffelpuffer) are a classic comfort dish made with simple pantry staples. They’re perfect for breakfast, dinner sides, or snacks with sweet or savory toppings.
Ingredients
2 pounds Russet or Yukon Gold potatoes
1 medium yellow onion
2 large eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil or canola oil, for frying
Instructions
1. Peel and grate the potatoes using a box grater or food processor.
2. Place grated potatoes and onion in a clean kitchen towel or cheesecloth and wring out all the excess moisture.
3. Transfer to a large mixing bowl and add eggs, flour, salt, and pepper. Stir to combine.
4. Heat 2–3 tablespoons of oil in a large skillet over medium-high heat until shimmering.
5. Scoop 1/4 cup of the mixture into the skillet, flattening slightly with a spatula.
6. Fry each side for 3–4 minutes until golden brown and crispy.
7. Remove and place on paper towels or a cooling rack to drain excess oil.
8. Serve warm with applesauce or sour cream.
Notes
Be sure to squeeze out as much liquid as possible from the potatoes to avoid soggy pancakes.
Cook in small batches so you don’t overcrowd the pan, which can lower the oil temperature.
For extra flavor, you can stir in fresh chopped parsley or a pinch of nutmeg.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: potato pancakes, German, crispy, Reibekuchen, kartoffelpuffer