German Potato Pancakes (Kartoffelpuffer)
Classic German potato pancakes, also known as Kartoffelpuffer, are made with grated potatoes, onion, egg, flour, and simple seasonings. Pan-fried until crispy and golden brown, they are delicious with applesauce, sour cream, or savory toppings.
Ingredients
- 2 pounds russet potatoes peeled
- 1 small yellow onion peeled
- 1 large egg
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg optional
- ½ cup vegetable oil canola oil, or sunflower oil, divided as needed for frying
- Applesauce sour cream, chopped chives, or parsley, optional for serving
Instructions
- Peel the potatoes and onion. Grate both using the large holes of a box grater or a food processor with a grating attachment.
- Transfer the grated potato and onion mixture to a clean kitchen towel, cheesecloth, or several layers of paper towel. Squeeze firmly to remove as much liquid as possible.
- Place the drained potato mixture in a large bowl. Add the egg, flour, salt, black pepper, and nutmeg, if using. Stir until evenly combined.
- Heat 3 tablespoons of oil in a large skillet over medium to medium-high heat.
- Scoop about ¼ cup of potato mixture into the hot skillet for each pancake. Flatten each mound into a thin round, about ¼ inch thick.
- Fry for 3 to 4 minutes per side, until crisp and deep golden brown. Do not overcrowd the skillet; cook in batches.
- Transfer the cooked potato pancakes to a wire rack or paper towel-lined plate. Add more oil to the skillet as needed between batches.
- Serve immediately with applesauce, sour cream, chopped chives, or your favorite savory toppings.
Notes
- Best potatoes: Russet potatoes make the crispiest German potato pancakes because they are high in starch.
- Moisture tip: Squeeze the grated potatoes very well. Too much moisture causes soft or falling-apart pancakes.
- Gluten-free option: Replace the all-purpose flour with potato starch, cornstarch, or a gluten-free all-purpose flour blend.
- Keep warm: Place finished pancakes on a wire rack over a baking sheet in a 200°F oven while frying the remaining batches. Do not cover with foil.
- Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3 to 4 days.quickdishcookbook+1
- Reheating: Bake at 375°F for 8 to 12 minutes, air fry at 375°F for 4 to 6 minutes, or reheat in a lightly oiled skillet.