Description
Traditional German Potato Pancakes, known as Kartoffelpuffer, are crispy on the outside and tender on the inside. Made with freshly grated potatoes and onion, they are pan-fried until golden and served with applesauce or sour cream for a comforting classic dish.
Ingredients
2 lbs (about 900g) starchy potatoes, peeled
1 small onion
2 eggs
1/4 cup flour (or more if needed)
Salt and pepper to taste
Neutral oil for frying (such as canola or sunflower)
Instructions
- Finely grate the peeled potatoes and onion using a box grater or food processor.
- Place the grated mixture into a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy pancakes.
- Transfer the drained potato-onion mixture to a large bowl and mix in the eggs, flour, salt, and pepper until well combined. Add a little more flour if the mixture feels too wet.
- Heat a generous layer of oil in a skillet over medium-high heat.
- Drop spoonfuls of the mixture into the hot oil and gently flatten them into thin pancakes.
- Fry for 3 to 4 minutes per side until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil before serving.
Notes
Serve with applesauce for a traditional option or with sour cream, herbed quark, or smoked salmon for a savory variation.
Add chopped parsley or chives for extra flavor.
For a gluten-free option, substitute flour with a gluten-free blend or potato starch.
Squeeze out as much moisture as possible from the potatoes to achieve maximum crispiness.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat in a skillet or oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan Fry
- Cuisine: German
Nutrition
- Serving Size: 1 serving (about 3 pancakes)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 95 mg
