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German Potato Pancakes

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German Potato Pancakes, or Kartoffelpuffer, are crispy, pan-fried potato cakes made with grated potatoes, onion, egg, and flour. With a golden crust and tender center, they’re perfect served with applesauce or sour cream for a savory-sweet comfort food favorite.

Ingredients

  • 2 lbs potatoes (russet or Yukon gold), peeled and grated
  • 1 small onion, grated
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for frying (vegetable or canola)
  • Optional: 1/2 teaspoon garlic powder or a pinch of nutmeg

Instructions

  1. Peel and grate potatoes and onion using a box grater or food processor.
  2. Place grated mixture in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Transfer to a large bowl and mix in eggs, flour, salt, pepper, and optional seasonings until well combined.
  4. Heat oil in a skillet over medium-high heat until shimmering.
  5. Scoop 2–3 tablespoons of the mixture per pancake into the pan and flatten with a spatula.
  6. Fry for 3–4 minutes per side, or until golden brown and crispy.
  7. Remove to a paper towel-lined plate to drain excess oil. Serve hot with applesauce or sour cream.

Notes

  • For extra crispiness, remove as much moisture as possible from the potatoes.
  • Use russet potatoes for crispier pancakes, or Yukon gold for a creamier texture.
  • Keep warm on a wire rack in a 250°F oven while finishing batches.
  • Bake at 425°F for 15–20 minutes per side as a lower-oil option.
  • Add grated garlic, sweet potato, or zucchini for variation.

Nutrition

Find it online: https://cookedbymaya.com/german-potato-pancakes/