Go Back

Crispy German Potato Pancakes

Crispy German potato pancakes, known as Kartoffelpuffer, are a comforting dish with a crunchy exterior and fluffy interior. Perfect for the whole family!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Side Dish, Snack
Cuisine: Comfort Food, German
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium potatoes, peeled and shredded
  • 1 small small onion, finely chopped
  • 2 large large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying

Method
 

Preparation
  1. Start by peeling and shredding the potatoes. Place the shredded potatoes in a clean kitchen towel and twist to remove excess moisture.
Mixing
  1. In a large bowl, combine the shredded potatoes, chopped onion, eggs, flour, salt, and pepper. Mix until all the ingredients are well combined.
Frying
  1. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
  2. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly with the back of the spoon. Fry until golden brown on both sides, about 4-5 minutes per side.
Serving
  1. Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
  2. Serve hot with your favorite toppings such as applesauce or sour cream, and enjoy!

Notes

To achieve the best crispy texture, remove as much moisture as possible from the shredded potatoes before frying. Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.