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Crispy German Potato Pancakes

These crispy German potato pancakes, or Kartoffelpuffer, are quick to prepare and deliver a perfect blend of crunchy exteriors and soft interiors, making them a delightful comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Dinner, Lunch
Cuisine: German
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Russet potatoes (grated) Fresh, high-quality potatoes enhance flavor.
  • 1 medium onion (grated) Use fresh onion for best taste.
  • 2 large eggs For a vegan version, use ground flaxseed mixed with water.
  • 3 tbsp all-purpose flour Gluten-free flour can be used as a substitute.
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper
  • 2-3 tbsp vegetable oil (for frying) Increase oil for crispier texture.
Serving Suggestions
  • to taste Applesauce Optional topping.
  • to taste sour cream Optional topping.
  • to taste bratwurst Optional protein side.
  • to taste cranberry sauce Optional topping.

Method
 

Preparation
  1. Peel and grate the potatoes and onion using a box grater or food processor.
  2. Transfer the grated mixture to a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, combine the drained potato, onion, eggs, flour, salt, and pepper. Stir until evenly mixed.
Cooking
  1. Heat 2-3 tablespoons of vegetable oil in a frying pan over medium heat.
  2. Drop spoonfuls of the batter into the pan and flatten gently with a spatula.
  3. Fry for 3-4 minutes on each side until golden brown and crispy.
  4. Drain cooked pancakes on a paper towel before serving.

Notes

For storage, place leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for 2 months. Reheat in a hot skillet or air fryer for restored crispiness.