Description
Kartoffelpuffer are traditional German potato pancakes that are crispy on the outside and tender on the inside. Perfect for a hearty breakfast, comforting snack, or festive side dish, they are easy to make and naturally vegetarian.
Ingredients
2 pounds russet potatoes, peeled
1 small yellow onion
2 large eggs
1/4 cup all-purpose flour (or gluten-free flour blend)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
Neutral oil (such as sunflower or canola) for frying
Applesauce or sour cream, for serving
Instructions
- Grate the potatoes and onion using a box grater or food processor.
- Transfer the grated mixture to a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix the grated potato and onion with eggs, flour, salt, pepper, and optional nutmeg.
- Heat a thin layer of oil in a large skillet over medium-high heat.
- Drop 1/4 cup of the mixture into the skillet and gently press into flat, round patties.
- Fry each pancake for 3–4 minutes per side, or until golden and crispy.
- Place cooked pancakes on a paper towel-lined plate to absorb excess oil.
- Repeat with the remaining batter.
- Serve hot with applesauce or sour cream.
Notes
Wringing out the liquid from the potatoes and onion is key for crispiness.
Use gluten-free flour for a gluten-free version.
Add herbs like parsley or chives for extra flavor and color.
Reheat in the oven or air fryer to retain crispiness.
Russet potatoes work best due to their high starch content.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
