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Crispy German Potato Pancakes (Kartoffelpuffer)

A stack of three perfectly golden-brown and crispy potato pancakes sitting on a white plate.
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Learn how to make authentic German potato pancakes, Kartoffelpuffer, that are perfectly crispy on the outside and tender inside. This easy recipe uses simple ingredients for a classic comfort food.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 small yellow onion, grated
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying

Instructions

  1. Grate the peeled potatoes using the coarse side of a box grater.
  2. Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Wrap them tightly and squeeze out as much liquid as possible. This step is crucial for crispiness.
  3. Transfer the dried potato shreds to a medium bowl. Add the grated onion, beaten eggs, flour, salt, and pepper. Mix everything together until just combined. Do not overmix.
  4. Heat about 1/4 inch of oil in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until the oil shimmers (about 350°F).
  5. Working in batches, scoop about 2 tablespoons of the potato mixture into the hot oil. Flatten each scoop slightly with the back of your spoon to form a pancake about 3 inches wide. Do not overcrowd the pan.
  6. Fry for 3 to 5 minutes per side, until the potato pancakes are deep golden brown and crispy. Adjust the heat as needed to prevent burning.
  7. Remove the crispy potato pancakes from the skillet and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
  8. Serve immediately with your preferred toppings, such as sour cream or applesauce.

Notes

  • For the best results and maximum crispiness, press the grated potatoes very hard to remove all excess moisture.
  • If you are making a large batch, keep the finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you fry the rest.
  • If you want cheesy potato pancakes, mix 1/2 cup of shredded sharp cheddar cheese into the potato mixture before frying.

Nutrition

Find it online: https://kitchenslang.com/potato-pancakes-crispy-german-kartoffelpuffer/