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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Recipe Information
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
- Applesauce (optional, for serving)
- Sour cream (optional, for serving)
Instructions
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.
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.
Transfer the drained potato and onion mixture to a mixing bowl. Add the eggs, flour, salt, and black pepper. Mix thoroughly until evenly combined.
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.
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.
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.
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.
Serve the potato pancakes immediately while still hot, with applesauce or sour cream on the side, if desired.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2157 mg | 94% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 26.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 241 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 5137 mg | 109% | |
*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.
