Print

German Potato Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These German Potato Pancakes, or Kartoffelpuffer, are a crisp, golden treat with crunchy edges and soft centers. Perfect for breakfast, lunch, or a side dish, they’re easy to make and delicious served sweet or savory.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 Kartoffelpuffer
  • Category: Side Dish
  • Method: Frying
  • Cuisine: German
  • Diet: Vegetarian

Ingredients

2½ pounds 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

Instructions

  1. Grate the raw potatoes very finely and wring them out thoroughly using a clean dish towel or colander to remove excess moisture.
  2. In a large bowl, mix the drained potatoes with grated onion, eggs, flour, and salt. Use your hands to combine into a tacky mixture. Add more flour if too wet.
  3. Heat oil in a non-stick skillet over medium-high heat.
  4. Scoop about ⅓ to ½ cup of the mixture into the pan and flatten into pancakes with the back of a spoon.
  5. Fry each pancake for 3–5 minutes per side until golden and crisp.
  6. Transfer pancakes to paper towels to drain excess oil.
  7. Serve hot with your choice of sweet or savory toppings.

Notes

  • Use a food processor for faster grating.
  • Peeling the potatoes is optional if using thin-skinned varieties.
  • For a rustic version, leave the potato skins on.
  • Make them gluten-free by using a gluten-free flour blend or potato starch.
  • Store leftovers in the fridge and reheat in a skillet or toaster oven for crispiness.

Nutrition

Find it online: https://cheftinaskitchen.com/german-potato-pancakes/