Here’s a classic, authentic recipe for Crispy German Potato Pancakes—known in Germany as Kartoffelpuffer. They’re golden brown on the outside, tender on the inside, and perfect with sour cream or applesauce. You can serve them as a savory side or sweet snack!
🇩🇪 Crispy German Potato Pancakes (Kartoffelpuffer)
🍽️ Servings: 4–6 (makes about 12 pancakes)
⏱️ Prep: 15 min | Cook: 20 min
📝 Ingredients:
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2 lbs (about 4 large) russet potatoes, peeled
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1 small onion
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2 large eggs
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1/4 cup all-purpose flour
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1 tsp salt
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1/2 tsp black pepper
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Vegetable oil (for frying)
Optional: pinch of nutmeg for traditional flavor
🔥 Instructions:
1. Grate Potatoes & Onion:
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Use a box grater or food processor to coarsely grate the potatoes and onion.
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Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
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(This step is essential for crispiness.)
2. Mix Batter:
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In a large bowl, combine the grated potato/onion mixture with:
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Eggs
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Flour
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Salt & pepper
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Optional nutmeg
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3. Heat Oil:
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In a large skillet, heat 1/4 inch of oil over medium-high heat until shimmering.
4. Fry Pancakes:
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Drop about 1/4 cup of mixture per pancake into the hot oil.
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Flatten gently with the back of a spoon.
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Fry 3–4 minutes per side, or until deep golden brown and crispy.
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Drain on paper towels.
5. Serve Warm:
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Best served hot and crispy!
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Traditional toppings:
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Sour cream (savory)
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Applesauce (sweet)
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Chives or green onions (optional garnish)
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🥡 Tips for Best Results:
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Dry the potatoes well—moisture is the enemy of crisp!
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Keep finished pancakes warm in a 200°F (95°C) oven while you cook the rest.
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Use starchy potatoes like russets for best texture.
🔄 Variations:
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Add grated carrots or zucchini
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Mix in a bit of grated cheese for savory richness
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Make mini versions for party appetizers