You’ve got great taste — Crispy German Potato Pancakes (Kartoffelpuffer) are golden, crunchy on the outside, tender on the inside, and absolutely irresistible. Traditionally served with applesauce or sour cream, they make a perfect savory side, snack, or breakfast!
🥔 Crispy German Potato Pancakes (Kartoffelpuffer)
🕒 Prep: 15–20 min | Cook: 20 min
🍽️ Makes: ~10 pancakes (serves 4)
🧂 Ingredients
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2 lbs (about 4–5 medium) starchy potatoes (like Russets or Yukon Gold)
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1 small onion, grated
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2 eggs
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¼ cup all-purpose flour
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1 tsp salt, plus more to taste
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¼ tsp black pepper
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Optional: a pinch of nutmeg
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Oil for frying (neutral oil like canola, vegetable, or sunflower)
👩🍳 Instructions
1. Grate and Drain the Potatoes
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Peel the potatoes and grate them using the large holes of a box grater or a food processor.
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Place grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for crispy pancakes!
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Let the liquid sit in a bowl for 2–3 minutes — the starch will settle at the bottom. Pour off the liquid, and add the starch back to the potato mixture for extra crispiness.
2. Mix the Batter
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In a large bowl, combine the grated potatoes/onion with eggs, flour, salt, pepper, and optional nutmeg.
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Mix until evenly combined. The batter should be thick but scoopable.
3. Fry the Kartoffelpuffer
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Heat about ¼ inch of oil in a large skillet over medium-high heat until shimmering.
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Drop heaping tablespoons of the batter into the hot oil and flatten slightly with a spatula.
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Fry 2–3 minutes per side, or until golden brown and crispy.
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Drain on a paper towel–lined plate and sprinkle with a little extra salt.
4. Serve Immediately
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Serve hot with:
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Applesauce (traditional and delicious!)
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Sour cream or herbed yogurt dip
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Or alongside sausages and mustard for a heartier meal
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✅ Tips for Ultra-Crispy Kartoffelpuffer
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Dry potatoes = crispy pancakes. Don’t skip squeezing out the moisture.
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Keep finished pancakes warm in a 200°F (95°C) oven while frying the rest.
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Want to add flair? Stir in chopped chives, parsley, or even a bit of grated garlic to the mix.
Would you like a sweet version or one made with zucchini or sweet potato?
