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A close-up shot of traditional German potato pancakes being fried to a perfect golden-brown in a cast-iron skillet.

German Potato Pancakes (Authentic Kartoffelpuffer)

Discover how to make the best authentic German Potato Pancakes! This easy Kartoffelpuffer recipe yields perfectly crispy, golden-brown pancakes every time. A classic side dish or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pancakes
Course: Appetizer, Breakfast, Side Dish
Cuisine: German
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes peeled
  • 1 medium yellow onion peeled
  • 1 large egg lightly beaten
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup neutral oil for frying, like canola or vegetable

Equipment

  • 1 Box grater or food processor
  • 1 Large Skillet (Cast Iron recommended)
  • 1 Kitchen Towel or Cheesecloth

Method
 

  1. Using a box grater or food processor, grate the peeled potatoes and onion into a large bowl.
  2. Transfer the mixture to a clean kitchen towel. Twist tightly and squeeze out as much liquid as possible. This is essential for crispy pancakes.
  3. Return the dry potato mixture to the bowl. Add the lightly beaten egg, flour, salt, and pepper. Mix with a fork until just combined.
  4. Pour oil to a depth of 1/4 inch in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  5. Scoop 1/4 cup of batter per pancake into the hot oil, flattening with a spoon. Fry for 3-5 minutes per side, until deeply golden and crisp.
  6. Transfer cooked pancakes to a wire rack to drain. Serve immediately with applesauce or sour cream.

Notes

Use starchy potatoes like Russets for the best, crispiest texture.
Ensure your oil is hot before adding the batter to prevent greasy pancakes.
Serve immediately for the best experience.