Kartoffelpuffer are traditional German potato pancakes that are crisp on the outside and tender on the inside. They have been a beloved comfort food for centuries and are especially popular at Christmas markets, Oktoberfest celebrations, and family gatherings. Made with simple ingredients — grated potatoes, onions, eggs, and a little flour — they are pan-fried to a beautiful golden brown. In Germany, they are enjoyed in both sweet and savory forms: served with applesauce for a mild, fruity contrast or with sour cream and smoked salmon for a richer, savory bite. Their appeal lies in the perfect balance of crispy edges and soft, flavorful centers, making them a versatile dish for breakfast, lunch, or a light dinner.
Preparation Time
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Preparation: 15 minutes
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Cooking: 20 minutes
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Total Time: 35 minutes
Serving Size
Makes about 10–12 potato pancakes (serves 4–6 people).
Ingredients
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6 medium potatoes (about 1 kg), 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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1 teaspoon salt (or to taste)
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½ teaspoon freshly ground black pepper
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Vegetable oil or sunflower oil, for frying
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Applesauce or sour cream, for serving
Detailed Recipe
Step 1 – Prepare the potatoes and onion
Peel the potatoes and onion, then grate them finely using a box grater or a food processor. Place the grated mixture in a large bowl of cold water for 5 minutes to help remove excess starch and prevent browning.
Step 2 – Remove excess moisture
Drain the grated potatoes and onion in a colander, then wrap them in a clean kitchen towel and squeeze out as much liquid as possible. Removing moisture is key to getting crisp Kartoffelpuffer.
Step 3 – Make the batter
Transfer the squeezed potatoes and onion to a large mixing bowl. Add the eggs, flour, salt, and black pepper. Mix well until the mixture is evenly combined and holds together when pressed.
Step 4 – Heat the oil
Pour about ¼ inch of oil into a large frying pan and heat over medium-high heat until shimmering. You can test if the oil is ready by dropping in a small bit of the mixture — it should sizzle immediately.
Step 5 – Shape and fry the pancakes
Scoop about ¼ cup of the potato mixture into the hot oil and flatten it gently with a spatula to form a thin pancake. Fry for 3–4 minutes on each side until golden brown and crisp. Adjust the heat as needed to prevent burning.
Step 6 – Drain and serve
Transfer the cooked Kartoffelpuffer to a plate lined with paper towels to absorb excess oil. Serve immediately while hot and crispy, with applesauce for a sweet contrast or sour cream for a savory option.
