German Potato Pancakes

Called by different names in Germany’s various regions, Kartoffelpuffer, or potato pancakes, are easy to make and are absolutely delicious!

Ingredients:

2 lbs potatoes (Russet or Yukon Gold), peeled and grated

1 small onion, finely grated

2 large eggs

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional for authentic flavor)

Vegetable oil for frying

Applesauce or sour cream (for serving)

Instructions:

Grate the potatoes: Peel and grate the potatoes using a box grater or food processor. Grate the onion as well. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible. This helps the pancakes stay crispy.

Prepare the batter: In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and nutmeg (if using). Mix everything until well combined.

Heat the oil: In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat.

Fry the pancakes: Scoop about 1/4 cup of the potato mixture for each pancake and flatten it into a round shape. Carefully place the pancake in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy. Fry in batches and avoid overcrowding the pan.

Drain and serve: Remove the potato pancakes from the skillet and drain on paper towels. Season with a pinch of salt while they’re still hot.

Serve: Serve the crispy German potato pancakes with applesauce or sour cream on the side. You can also garnish with fresh parsley for a pop of color.

Helpful Tips:

To keep the pancakes warm while frying in batches, place them on a baking sheet in a 200°F (93°C) oven.

You can add a little garlic or grated Parmesan to the potato mixture for extra flavor.

Make sure to squeeze out excess moisture from the potatoes for a crispier result.

Enjoy these traditional German potato pancakes—perfect as a side dish, appetizer, or light meal!