Go Back
German potato pancakes

Crispy German Potato Pancakes (Kartoffelpuffer)

Authentic German potato pancakes with crispy edges and tender centers. This easy recipe teaches you the secrets to perfect kartoffelpuffer every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs russet potatoes about 4 medium potatoes
  • 1 small yellow onion
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg optional but recommended
  • ½ cup vegetable oil for frying
For Serving
  • Applesauce for topping
  • Sour cream or crème fraîche for topping
  • Fresh dill or chives for garnish
  • Smoked salmon optional, for fancy serving

Method
 

  1. Step 1: Prep Your Potatoes (5 minutes)
    Peel and shred your potatoes using a box grater or food processor. Immediately place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as you possibly can. This step is everything for making the best kartoffelpuffer. Really go for it.
  2. Step 2: Make the Batter (5 minutes)
    Transfer your squeezed potatoes to a large mixing bowl. Finely mince your onion and add it to the potatoes. Crack in your eggs and mix well. Add the flour, salt, pepper, and nutmeg. Stir until everything is evenly combined and looks like a thick, slightly wet potato mixture. The batter should hold together when you squeeze it but still be moist.
Cooking
  1. Step 3: Heat Your Oil (4 minutes)
    Pour your oil into a large cast iron skillet and heat it over medium-high heat until it shimmers and a small piece of potato sizzles immediately when it hits the pan. If you have a thermometer, you're aiming for 350°F (175°C). This takes about 3–4 minutes.
  2. Step 4: Fry Your Pancakes (8 minutes)
    Working quickly so your potato batter doesn't oxidize, scoop a small handful of the mixture into your hand and gently flatten it into a pancake about ¼-inch thick. Carefully place it in the hot oil. You can usually fit 3–4 pancakes in a skillet at once. Fry for about 3–4 minutes on the first side until the edges are deeply golden and lacy-looking. Flip and cook the other side for another 2–3 minutes until equally crispy.
  3. Step 5: Drain and Serve (2 minutes)
    Transfer your finished pancakes to a paper towel-lined plate. They'll continue to crisp up as they cool. Serve warm with your choice of toppings—applesauce and sour cream are traditional, but these German potato pancakes work with almost anything.

Notes

Nutrition Information (Per Serving - 1 pancake)
  • Calories: 185
  • Protein: 3g
  • Fat: 12g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Sodium: 280mg
  • Sugar: 0g
  • Cholesterol: 35mg
Dietary Information
  • Vegetarian: Yes
  • Gluten-Free: Can be made with gluten-free flour
  • Dairy-Free: Can be made dairy-free by using dairy-free toppings
Recipe Notes & Tips
Pro Tips for Perfect Kartoffelpuffer:
  1. Don't skip squeezing the potatoes. This is the most critical step for crispiness. Moisture is the enemy of crispy edges.
  2. Use russet potatoes. They're starchy and create that ideal creamy interior. Waxy potatoes won't work the same way.
  3. Keep your oil temperature consistent. 350°F is your sweet spot. Too cool = greasy; too hot = burnt outside, raw inside.
  4. Make them ahead. Fry earlier in the day and reheat in a 375°F oven for 8–10 minutes. They won't be quite as crispy as fresh, but they'll taste amazing.
  5. Experiment with toppings. Traditional applesauce and sour cream are perfect, but don't be afraid to try smoked salmon, fresh dill, or even a fried egg.