Description
Crispy, golden, and packed with rustic flavor, German Potato Pancakes (Kartoffelpuffer) are a beloved comfort food perfect for breakfast ideas, easy dinner sides, or a quick snack. Made with grated Russet potatoes, onion, and pantry staples, they fry up to a perfectly crunchy bite with a soft, fluffy interior. Whether you serve them with sour cream, applesauce, or alongside sausages, this easy recipe brings the taste of traditional German cooking to your table. Great for food ideas that need minimal ingredients and offer maximum flavor.
Ingredients
4 medium Russet potatoes
1 small yellow onion
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil (for frying)
Instructions
1. Peel and grate the potatoes and onion using a box grater or food processor.
2. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
3. In a large bowl, combine the grated potatoes and onion with flour, eggs, salt, and pepper. Mix until well combined.
4. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
5. Drop 1/4 cup portions of the mixture into the hot oil, flattening each one into a pancake shape.
6. Fry for 3–4 minutes per side until golden brown and crispy.
7. Remove and drain on paper towels to remove excess oil.
8. Serve hot with sour cream, applesauce, or your favorite toppings.
Notes
Make sure to squeeze out as much moisture from the potato-onion mix as possible for crispier pancakes.
Don’t overcrowd the pan—fry in batches for even browning.
Keep cooked pancakes warm in a low oven (200°F) while finishing the rest.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish / Breakfast
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg