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German Potato Pancakes (Kartoffelpuffer)

German Potato Pancakes (Kartoffelpuffer)
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Experience the hearty comfort of traditional German Potato Pancakes—crispy on the outside, tender on the inside, and irresistibly golden. Made with simple pantry ingredients, these classic pancakes are perfect as an appetizer, side dish, or cozy comfort food served with sweet or savory toppings.

Ingredients

Scale

  • 1 lb russet potatoes

  • 1 small yellow onion

  • Pinch of salt, plus more for seasoning

  • Pinch of black pepper (optional, for savory pancakes)

  • 3 tablespoons all-purpose flour

  • 1 large egg

  • Vegetable oil, for frying

Instructions

  • Wash and peel the potatoes. Grate them into a bowl using the large holes of a box grater or a food processor. Grate the onion into the same bowl.

  • If excess liquid collects in the bowl, drain off as much as possible.

  • Add salt, black pepper (if using), flour, and egg to the potato-onion mixture. Mix thoroughly with your hands until a thick batter forms.

  • Heat 1–2 tablespoons of vegetable oil over medium heat in a large skillet.

  • Scoop about 2 tablespoons of batter per pancake into the hot oil, gently flattening with a spatula.

  • Fry for 3–4 minutes per side, until deeply golden brown and crispy. Transfer to a paper towel-lined plate.

  • For extra crunch, re-fry each pancake for 30–60 seconds per side.

  • Serve immediately while hot and crispy.

Notes

  • Use russet potatoes: Their starch content helps create crisp edges.

  • Remove excess moisture: Drier potatoes mean crispier pancakes.

  • Don’t overcrowd the pan: Fry in batches to keep oil temperature steady.

  • Double-fry for crunch: The second fry adds authentic German-style crispiness.

  • Serve immediately: These are best hot and fresh from the pan.

Find it online: https://chocotune.com/german-potato-pancakes-kartoffelpuffer-2/