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German Potato Pancakes (Kartoffelpuffer)

German Potato Pancakes (Kartoffelpuffer)
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German Potato Pancakes, also known as Kartoffelpuffer, are a classic comfort food loved for their crispy edges and soft, tender centers. Made with simple pantry ingredients, these pancakes come together quickly and are perfect as an appetizer, side dish, or even a light meal. Traditionally served with applesauce or sour cream, they strike the perfect balance between savory and comforting.

Ingredients

Scale

  • 1 lb russet potatoes, peeled

  • 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

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

  2. If excess liquid collects in the bowl, carefully drain it off.

  3. Add the salt, black pepper (if using), flour, and egg to the potato mixture. Mix well using your hands until a thick batter forms.

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

  5. Scoop about 2 tablespoons of batter per pancake into the hot oil and gently flatten with a spatula.

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

  7. For extra crispiness, fry the pancakes a second time for 30–60 seconds per side.

  8. Serve immediately while hot and crispy with your favorite toppings.

Notes

  • Use starchy potatoes: Russet potatoes give the crispiest texture.

  • Remove excess moisture: Draining the potato mixture helps the pancakes fry up golden instead of soggy.

  • Don’t overcrowd the pan: Fry in batches to maintain even heat and crisp edges.

  • Serve right away: Potato pancakes are best enjoyed fresh and hot.

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