Crispy German Potato Pancakes (Kartoffelpuffer)

Golden, crunchy on the outside, tender on the inside—these traditional German potato pancakes are irresistibly delicious! Served with applesauce or sour cream, they’re perfect for breakfast, a side dish, or a hearty snack.

Why You’ll Love This Recipe

✔ Authentic German flavor – Just like Oma used to make!

✔ Crispy edges, soft center – The perfect texture

✔ Simple ingredients – Only 5 main items

✔ Versatile – Great for breakfast, lunch, or dinner

Ingredients (Makes 8-10 pancakes)

Main Ingredients

4 large russet potatoes (peeled & grated)

1 small onion, grated

2 large eggs, beaten

3 tbsp all-purpose flour (or potato starch for gluten-free)

1 tsp salt

½ tsp black pepper

Oil for frying (vegetable or sunflower oil works best)

Traditional Toppings

Applesauce (classic pairing!)

Sour cream

Chives or parsley, chopped

Step-by-Step Instructions

1. Prep the Potatoes

Peel and grate potatoes (use the large holes of a box grater).

Squeeze out excess liquid using a clean kitchen towel or cheesecloth (key for crispiness!).

Mix with grated onion, eggs, flour, salt, and pepper.

2. Fry to Golden Perfection

Heat ¼ inch of oil in a large skillet over medium heat.

Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.

Fry 3-4 minutes per side until deep golden and crispy.

Drain on paper towels to remove excess oil.

3. Serve Immediately

Best enjoyed hot & fresh with:

Applesauce (traditional sweet option)

Sour cream & chives (savory version)

 Pro Tips for the Best Potato Pancakes

✅ Squeeze potatoes well – Less moisture = crispier pancakes

✅ Keep oil hot but not smoking – Prevents greasiness

✅ Don’t overcrowd the pan – Fry in batches for even cooking

✅ Make them small – Easier to flip and crispier edges