Ah, German Potato Pancakes — or Kartoffelpuffer — crispy, golden, and perfect with applesauce or sour cream 😋 Here’s a classic chef-approved recipe.
German Potato Pancakes (Kartoffelpuffer)
Ingredients
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4–5 medium potatoes (starchy like Russet)
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1 small onion
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2 eggs
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3 tbsp all-purpose flour
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1 tsp salt
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½ tsp black pepper
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Oil or clarified butter for frying
Optional: pinch of nutmeg or garlic powder for extra flavor
Instructions
1️⃣ Grate potatoes & onion
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Peel potatoes and onion.
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Grate finely using a box grater or food processor.
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Place in a clean kitchen towel and squeeze out excess moisture — this is key for crispy pancakes.
2️⃣ Make the batter
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In a bowl, mix grated potatoes & onion with eggs, flour, salt, and pepper until combined.
3️⃣ Heat oil
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Heat 2–3 tbsp oil or butter in a large skillet over medium-high heat.
4️⃣ Fry pancakes
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Scoop ~¼ cup batter per pancake. Flatten slightly in the skillet.
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Fry 3–4 minutes per side, until golden brown and crispy.
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Work in batches, don’t overcrowd the pan.
5️⃣ Drain & serve
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Drain on paper towels.
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Serve hot with:
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Applesauce (classic sweet contrast)
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Sour cream
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Optional: smoked salmon, herbs, or mushroom sauce for a savory twist
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Chef Tips
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Use starchy potatoes — waxy potatoes make them mushy.
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Removing excess liquid is crucial — ensures crispiness.
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Don’t press too hard while frying — light handling keeps texture airy.
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Keep pancakes warm in a low oven (100–120°C / 210–250°F) while frying remaining batter.
If you want, I can also share a super-crispy, ultra-thin version that’s like a perfect golden lattice — restaurant style, that stays crispy even after cooling