Description
Crispy on the outside, tender on the inside—these authentic German potato pancakes (also known as Kartoffelpuffer) are a comforting classic. Made with raw grated potatoes, onion, eggs, and flour, they’re simple, satisfying, and perfect served with applesauce or sour cream.
Ingredients
-
2 ½ pounds (1.1 kg) starchy potatoes, peeled and very finely grated (RAW, not cooked)
-
1 small yellow onion, very finely grated
-
2 large eggs
-
¼ cup all-purpose flour (or more if needed)
-
1 teaspoon sea salt
-
Neutral-tasting oil for frying (such as canola or sunflower oil)
Instructions
-
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
-
In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, and salt. Mix until evenly combined. Add more flour if the mixture feels too wet.
-
Heat a few tablespoons of oil in a large skillet over medium-high heat.
-
Drop spoonfuls of the mixture into the hot oil and flatten gently with a spatula to form pancakes.
-
Fry each side for 3–4 minutes or until golden brown and crispy.
-
Transfer to a paper towel-lined plate to drain excess oil.
-
Serve hot with applesauce or sour cream.
Notes
Traditional German toppings include applesauce (Apfelmus) or sour cream, but savory toppings like smoked salmon or chives also work well.
Be sure to squeeze out as much moisture as possible for crispier pancakes.
The batter should be thick enough to hold together—adjust flour as needed.
Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side Dish, Main Course
- Method: Frying
- Cuisine: German, European
Keywords: Kartoffelpuffer, potato pancakes, German recipes, authentic German food, crispy potato fritters