German Potato Pancakes (Kartoffelpuffer)
Experience the hearty flavors of Germany with these crispy and tender potato pancakes, also known as Kartoffelpuffer. Made with simple ingredients like grated potatoes, onion, flour, and egg, they fry up golden and delicious. Serve them hot with applesauce for a sweet touch, or with sour cream or yogurt sauce for a savory bite. Perfect as an appetizer, snack, or side dish!
Servings: 8 pancakes
Calories: 120kcal
Ingredients
- 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 using the large holes of a box grater into a mixing bowl. Grate the onion into the same bowl.
- If excess liquid pools in the mixture, drain off as much as possible to avoid soggy pancakes.
- Add a pinch of salt, black pepper (if using), flour, and the egg. Mix thoroughly with your hands or a spoon until a thick, cohesive batter forms.
- Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of batter per pancake into the hot oil. Flatten each scoop slightly with the back of a spoon or spatula.
- Fry for 3–4 minutes on each side, or until deeply golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
- Once all the pancakes are fried, optionally re-fry each one for 30–60 seconds per side for extra crunch.
- Serve immediately while hot and crispy with your choice of applesauce, brown sugar, sour cream, or yogurt sauce.