Classic Crispy German Potato Pancakes (Kartoffelpuffer)
Make perfectly crispy, golden German Potato Pancakes, or Kartoffelpuffer. This easy recipe guarantees a satisfying crunch and is perfect for breakfast, brunch, or a simple side dish.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: About 12 pancakes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 3 lbs Russet potatoes, peeled
- 1 medium yellow onion, peeled
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil or canola oil, for frying
Instructions
- Grate the potatoes and onion using the coarse side of a box grater or a food processor attachment.
- Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink to press out as much liquid as possible. This step is crucial for crispy potato pancakes.
- Transfer the dried potato mixture to a medium bowl. Add the beaten eggs, flour, salt, and pepper. Mix gently until just combined. Do not overmix.
- Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil shimmers (about 350°F).
- Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Immediately flatten each mound slightly with the back of your spoon to form thin pancakes, about 3 inches wide. Do not overcrowd the pan.
- Fry for 3 to 5 minutes per side, until they are deep golden brown and very crispy.
- Remove the potato pancakes from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
- Serve the crispy potato pancakes immediately with your choice of applesauce or sour cream.
Notes
- For the crispiest results, make sure you squeeze every drop of moisture from the grated potatoes.
- If you are making a large batch, keep the finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you fry the remaining ones.
- These savory potato pancakes are excellent served alongside roasted meats or as a light dinner option.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
- Cholesterol: 30