Here’s an authentic recipe for German Potato Pancakes (Kartoffelpuffer) 🥔🇩🇪 —crispy on the outside, tender inside, and loved both sweet or savory.
🥔 German Potato Pancakes (Kartoffelpuffer)
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients
- 2 lb (900 g) starchy potatoes (Russet or Yukon Gold)
- 1 small onion, finely grated
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (sunflower or vegetable)
Instructions
1. Prepare potatoes
- Peel and grate potatoes using the fine side of a grater.
- Place in a clean towel and squeeze out as much liquid as possible.
- Pour off liquid but keep the starch at the bottom—add it back to potatoes.
2. Mix batter
- Add onion, eggs, flour, salt, and pepper to grated potatoes.
- Mix well.
3. Fry
- Heat oil in a skillet over medium-high heat.
- Spoon batter into hot oil and flatten slightly.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels.
🍽️ How to Serve
Traditional toppings:
- Applesauce 🍎 (classic!)
- Sour cream
- Smoked salmon (savory version)
⭐ Tips for Perfect Kartoffelpuffer
- Don’t overcrowd the pan
- Oil should be hot but not smoking
- Serve immediately—they’re best fresh
Variations
- Extra crispy: Add 1 tablespoon cornstarch
- Herbed: Add chopped chives or parsley
- Oven finish: Keep warm in oven at 200°F (95°C)
If you want, I can also share a Swiss Rösti version, baked potato pancakes, or a gluten-free option.