Kartoffelpuffer, also known as German potato pancakes, are a beloved comfort food across Germany, Austria, and parts of Eastern Europe. These crispy, golden-brown pancakes are made from grated potatoes mixed with onion, egg, and a bit of flour, then fried until crunchy on the outside and tender inside. They have a long culinary history, originating as a hearty, affordable dish for rural families. Traditionally, Kartoffelpuffer can be served sweet—with applesauce or sugar—or savory—with sour cream or smoked salmon. In Germany, they’re often sold at Christmas markets, fairs, and street food stalls, filling the air with the irresistible scent of frying potatoes.
Preparation Time
30 minutes
Servings
4–5 people (makes about 10 pancakes)
Ingredients
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4 large potatoes (about 800 g), peeled
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1 medium onion, peeled
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2 large eggs
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3 tablespoons all-purpose flour
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Salt, to taste
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Freshly ground black pepper, to taste
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Vegetable oil, for frying
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Applesauce or sour cream, for serving (optional)
Detailed Method
Peel the potatoes and onion, then grate them using the coarse side of a box grater or a food processor with a grating attachment. Place the grated potatoes and onion into a large bowl of cold water and let them sit for a few minutes—this helps prevent discoloration and removes excess starch. Drain the mixture, then wrap it in a clean kitchen towel and squeeze out as much moisture as possible. This step is essential for achieving crispy pancakes.
Transfer the drained potato and onion mixture to a large mixing bowl. Add the eggs, flour, salt, and pepper. Mix well until everything is evenly combined and the mixture holds together.
Heat a generous layer of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, drop spoonfuls of the mixture into the pan, flattening them gently with the back of the spoon to form round pancakes about 1 cm thick. Fry for 3–4 minutes per side until golden brown and crisp. Avoid overcrowding the pan so the pancakes fry evenly.
Remove the cooked Kartoffelpuffer from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot with applesauce for a sweet touch or with sour cream for a savory option.
