Potato Pancakes German Style
Crispy, golden, and irresistibly savory, these German-style potato pancakes (or "Kartoffelpuffer") are the ultimate comfort food that brings the flavors of traditional German cuisine straight to your table. Made with freshly grated Russet potatoes and a hint of onion, these pancakes achieve the perfect balance of crunchy edges and tender centers. Simple pantry staples like eggs, flour, salt, and pepper come together to create a batter that's fried to perfection in a hot skillet. Serve them piping hot with classic accompaniments—sweet and tangy applesauce or creamy sour cream—for an authentic taste of Germany. Whether you're preparing a hearty side dish or a satisfying snack, these potato pancakes are a crowd-pleasing classic that’s ready in under 40 minutes. Perfect for weeknight dinners, Oktoberfest celebrations, or any time you're craving indulgent, homemade comfort food!
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Ingredients
- 2 pounds Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 0.25 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Vegetable oil
- 0 Applesauce (optional, for serving)
- 0 Sour cream (optional, for serving)
Directions
Step 1
Peel the potatoes and the onion. Grate both using the large holes of a box grater or a food processor fitted with a grating blade.
Step 2
Place the grated potatoes and onion into a clean kitchen towel. Wrap the towel tightly and squeeze out as much liquid as possible into a bowl. Discard the liquid.
Step 3
Transfer the drained potato and onion mixture to a mixing bowl. Add the eggs, flour, salt, and black pepper. Mix thoroughly until evenly combined.
Step 4
Heat the vegetable oil in a large, non-stick skillet over medium heat. The oil should be hot enough to sizzle when the batter is added but not smoking.
Step 5
Spoon 2-3 tablespoons of potato mixture into the skillet for each pancake, flattening it gently with the back of the spoon to form a thin, round patty. Cook 2-3 pancakes at a time, ensuring you don't overcrowd the pan.
Step 6
Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip them halfway through cooking.
Step 7
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Continue frying the remaining potato batter, adding more oil to the skillet as needed.
Step 8
Serve the potato pancakes immediately while still hot, with applesauce or sour cream on the side, if desired.
Nutrition Facts
| Serving size | (1362.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1739.1 |
| Total Fat 67.3g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 387mg | 0% |
| Sodium 2644.8mg | 0% |
| Total Carbohydrate 248.8g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 28.1g | |
| Protein 44.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 270.4mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 5566.9mg | 0% |
Source of Calories