Description
German Potato Pancakes, or Kartoffelpuffer, are golden, crispy pan-fried cakes made from grated potatoes and onions. Served with applesauce or sour cream, these traditional pancakes are a beloved comfort food perfect for breakfast, dinner, or holiday celebrations. Simple, satisfying, and irresistibly crunchy.
Ingredients
- 4 medium Russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- Optional: pinch of ground nutmeg
- Applesauce or sour cream, for serving
Instructions
- Prep the potatoes and onion: Grate potatoes and onion using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much moisture as possible.
- Make the batter: In a large bowl, combine grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg (if using). Mix until a thick batter forms.
- Fry the pancakes: Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly. Cook for 3–4 minutes per side, or until golden brown and crispy.
- Drain and serve: Transfer to a paper towel-lined plate to drain. Serve hot with applesauce or sour cream.
Notes
- Add chopped parsley or chives to the batter for a fresh twist.
- A small amount of shredded cheese can enhance the savory flavor.
- For a sweet variation, omit onion and top finished pancakes with cinnamon sugar.
- Grated carrot adds color and a subtle sweetness.
