German Potato Pancakes
Crispy, golden, and irresistibly savory, German Potato Pancakes (or "Kartoffelpuffer") are a classic comfort food that’s perfect for any occasion. Made with freshly grated russet potatoes and onions, these pancakes achieve the ultimate crunch thanks to a simple technique of squeezing out excess moisture before frying. A touch of nutmeg adds a delightful hint of warmth, while the pairing of creamy sour cream and sweet apple sauce creates a balanced harmony of flavors. Ready in just 40 minutes, this traditional German recipe is easy to prepare and perfect as a snack, side dish, or even a satisfying vegetarian main. Whether you're recreating Oktoberfest flavors at home or simply craving something deliciously crispy, these potato pancakes are sure to be a hit.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 0.5 cup Vegetable oil (or lard)
- 1 cup Apple sauce (for serving)
- 1 cup Sour cream (for serving)
Instructions
Peel the potatoes and grate them using a coarse grater. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps achieve crispy pancakes.
Grate the onion using the same coarse grater. Combine the grated onion with the grated, drained potatoes in a large mixing bowl.
Crack the eggs into the potato-onion mixture and mix well to combine.
Sprinkle the mixture with flour, salt, pepper, and nutmeg (if using). Stir until all ingredients are evenly distributed and the mixture holds together when pressed lightly.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
Scoop about 1/4 cup of the potato mixture into the hot skillet for each pancake. Flatten the mound gently with the back of a spoon to create thin patties, about 1/4 inch thick.
Fry the pancakes in batches, cooking for 3-4 minutes per side, or until golden-brown and crispy. Adjust the heat as necessary to avoid burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Keep the pancakes warm in a low oven while frying additional batches.
Serve the German potato pancakes immediately, with apple sauce and/or sour cream on the side for dipping.
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 44.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 524 mg | 40% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4716 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
