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Crispy German Potato Pancakes (Kartoffelpuffer) golden-brown and delicious

Kartoffelpuffer

Crispy German Potato Pancakes are a classic comfort food, easy to make and perfect for any occasion. Enjoy them savory or sweet, hot and fresh off the pan.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pancakes
Course: Main Course, Snack
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds Potatoes (starchy ones like Russet) About 2 pounds, the starchy type works best.
  • 1 Onion (small to medium, grated) Grated or very finely chopped.
  • 1 Egg (large) Helps bind everything together.
  • 2-4 tablespoons Flour Just enough to hold it together.
  • 1-1.5 teaspoons Salt Start small and adjust to taste.
  • to taste twists Black pepper A few good twists.
  • as needed Oil for frying (neutral like canola or sunflower) Use enough for shallow frying.
  • a pinch Nutmeg (optional) Adds warmth, not required.

Method
 

Preparation
  1. Grate the potatoes and onion into a big bowl.
  2. Squeeze out the liquid using a clean kitchen towel or cheesecloth, getting as much moisture out as possible.
  3. Let the potato liquid sit for a minute, then pour off the water and add the starch back to the mixture.
  4. Mix the squeezed potato and onion with the egg, flour, salt, and pepper until it forms a thick batter.
Cooking
  1. Heat a generous amount of oil in a skillet over medium high heat.
  2. Once the oil is hot, scoop a heaping spoonful of the mixture into the pan, flattening it gently.
  3. Fry for about 3 to 4 minutes per side until deep golden and crispy, then move to a paper towel lined plate and sprinkle with a pinch of salt.
  4. If making a full batch, keep finished pancakes warm in the oven at 225 F on a wire rack over a baking sheet.

Notes

For best results, squeeze the potatoes well, use enough oil for shallow frying, and test a small pancake first to adjust seasoning. Serve immediately for the best texture.