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German Potato Pancakes

Traditional German Potato Pancakes

This recipe provides a traditional method for making authentic German Potato Pancakes, also known as Kartoffelpuffer. It focuses on achieving a perfectly crispy exterior and a soft, tender interior by using high-starch potatoes and a special double-fry technique. The result is a comforting and flavorful dish, perfect for breakfast or as a hearty snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Russet potatoes (about 2-3 medium potatoes)
  • 1 small yellow onion
  • 1 large egg, lightly beaten
  • 3 tbsp all-purpose flour
  • 1 tsp salt, divided
  • 1/2 tsp black pepper
  • Vegetable or canola oil, for frying

Equipment

  • Box grater
  • Large mixing bowl
  • Clean kitchen towel or cheesecloth
  • Large, heavy-bottomed skillet
  • wire rack

Method
 

Instructions
  1. Grate Potatoes and Onion: Wash and peel the potatoes. Using the large holes on a box grater, grate the potatoes and the onion into a large mixing bowl.
  2. Squeeze Out Liquid: Transfer the grated mixture to a clean kitchen towel or cheesecloth. Gather the ends and twist tightly, wringing out as much excess liquid as possible over the sink. This step is crucial for crispy pancakes.
  3. Mix the Batter: Return the dry potato mixture to the bowl. Add the lightly beaten egg, all-purpose flour, salt, and black pepper. Use a fork or your hands to mix everything together until just combined.
  4. Heat the Oil: Pour about 1/4 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat. The oil is ready when a small drop of batter sizzles instantly.
  5. Fry the Pancakes: Scoop about 2-3 tablespoons of the batter per pancake into the hot oil. Use the back of a spoon to flatten each mound slightly. Fry in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until deep golden brown and crispy.
  6. Drain and Double-Fry (Optional): Transfer the cooked pancakes to a wire rack or a paper towel-lined plate to drain. For an extra-crispy finish, return the pancakes to the hot oil for a second fry, about 30-60 seconds per side, until they are even crispier.
  7. Serve Immediately: Serve the German Potato Pancakes hot from the skillet with your favorite toppings, such as applesauce or sour cream.

Notes

The most critical step for crispy pancakes is squeezing all excess moisture from the grated potatoes and onions. Work quickly to prevent the potatoes from oxidizing. The secret to an extra-crispy finish is the optional double-fry method. Ensure the oil is at a steady medium-high heat and drain finished pancakes on a wire rack.