Crispy and Golden: German Potato Pancakes (Kartoffelpuffer)
These German Potato Pancakes (Kartoffelpuffer) are crispy, golden brown, and delicious! Learn how to make this classic German recipe with easy-to-follow instructions and serving suggestions. Perfect for a side dish or light meal
Ingredients
Scale
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt plus more for seasoning
- Pinch of black pepper (for savory pancakes)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Prepare the Potatoes and Onion: Wash and peel the potatoes. Grate them into a bowl using the large grating side of a box grater. Grate the onion into the same bowl.
- Drain Excess Liquid: If there is excess liquid pooling in the potato mixture, drain off as much as possible. This helps ensure crispy pancakes.
- Mix the Batter: Add the salt, pepper (if making savory pancakes), flour, and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together into a thick batter.
- Fry the Pancakes (First Round): Heat 1-2 tbsp vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tbsp of the potato batter into the hot oil, flattening slightly with the back of a spoon or spatula.
- Fry the Pancakes (First Round): Fry the pancakes for 3-4 minutes per side until deeply golden brown and crispy on both sides. Transfer to a paper towel-lined plate.
- Fry the Pancakes (Second Round – Optional): Once all the pancakes are fried once, re-fry them one more time for 30-60 seconds per side for extra crunch. This step is highly recommended!
- Serve: Serve the potato pancakes immediately while hot and crispy