Description
Crispy German Potato Pancakes, also known as Kartoffelpuffer, are a traditional comfort food made with shredded potatoes, onions, and eggs. Perfect for breakfast or brunch, they’re easy to make, freezer-friendly, and delicious served with applesauce or sour cream. A must-try side dish for any meal!
Ingredients
3 large russet potatoes
1 small yellow onion
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup oil for frying (canola or vegetable)
Instructions
1. Peel and grate the potatoes. Place them into a bowl of cold water to prevent browning.
2. Drain the potatoes using a colander. Wrap them in a clean towel or cheesecloth and squeeze out as much moisture as possible.
3. Grate the onion and combine it with the shredded potatoes in a large bowl.
4. Add eggs, flour, salt, and pepper to the bowl. Mix well until the mixture holds together.
5. Heat oil in a skillet over medium-high heat. Spoon in some of the batter and flatten slightly.
6. Cook each pancake for 3 to 4 minutes on each side until golden and crispy.
7. Remove from the pan and place on paper towels to drain excess oil.
8. Serve hot with applesauce, sour cream, or your favorite toppings.
Notes
Squeeze out as much moisture from the potatoes as you can to keep the pancakes crispy.
You can make these gluten-free by omitting the flour or using a gluten-free blend.
Reheat leftovers in a hot oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg