Here’s a classic German Potato Pancakes (Kartoffelpuffer) recipe—crispy, golden, and perfect with applesauce or sour cream 🥔✨
German Potato Pancakes (Serves 4)
Ingredients
- 500 g (1 lb) potatoes (Yukon Gold or Russet), peeled
- 1 small onion, grated (optional)
- 1 egg, beaten
- 2–3 tbsp all-purpose flour (or potato starch)
- Salt & pepper, to taste
- Oil for frying (vegetable, canola, or sunflower)
To serve:
- Applesauce, sour cream, or chives
Instructions
- Grate the potatoes
- Grate potatoes finely.
- Place in a clean kitchen towel and squeeze out as much moisture as possible (key for crispiness).
- Make the batter
- In a bowl, mix grated potatoes, onion, egg, flour, salt, and pepper until it holds together but isn’t too wet.
- Fry the pancakes
- Heat 2–3 tbsp oil in a skillet over medium heat.
- Spoon 2–3 tbsp of mixture per pancake into the pan.
- Flatten slightly with a spatula.
- Fry 3–4 minutes per side, until golden brown and crispy.
- Drain & serve
- Drain on paper towels to remove excess oil.
- Serve hot with applesauce, sour cream, or herbs.
Tips
- Dry potatoes well for maximum crispiness
- Medium heat ensures they cook through without burning
- Keep cooked pancakes warm in a low oven while frying the rest
Variations
- Cheese: Add ¼ cup shredded cheddar or Parmesan to the batter
- Herby: Mix in parsley, chives, or dill
- Sweet-savory: Add a bit of grated carrot or zucchini for color and flavor
I can also give a super-crispy restaurant-style version with step-by-step tips for an ultra-crunchy exterior.
Do you want me to do that?
