Crispy German Potato Pancakes (Kartoffelpuffer) – A Traditional Delight

If you’re looking for a crispy, golden, and flavorful twist on traditional pancakes, these German Potato Pancakes (Kartoffelpuffer) are a must-try! Perfectly crispy on the outside and tender on the inside, these savory pancakes are a beloved dish in Germany and are often enjoyed as a snack, side dish, or even a main meal.

Unlike traditional American pancakes, German potato pancakes are made from freshly grated potatoes, onions, eggs, and flour, giving them a unique savory flavor and irresistible crispiness. Whether served with Bratwurst and sauerkraut for dinner or topped with applesauce for a classic German-style treat, these pancakes are sure to become a favorite.

Why You’ll Love This Recipe

Authentic German flavor – A true taste of traditional German street food and home cooking.
Crispy, golden perfection – These pancakes are crunchy on the outside and soft inside.
Quick and easy – Made with simple ingredients and ready in under 30 minutes.
Versatile and customizable – Serve them with savory or sweet toppings for different flavor profiles.

Ingredients & Their Roles

Each ingredient plays an essential role in achieving the perfect texture and flavor.

Main Ingredients:

2 large eggs – Helps bind the ingredients together, ensuring the pancakes hold their shape.
2 tablespoons all-purpose flour – Adds structure and prevents the mixture from being too wet.
¼ teaspoon baking powder – Provides a slight lift, keeping the pancakes from becoming too dense.
½ teaspoon salt – Enhances the natural flavors of the potatoes.
¼ teaspoon pepper – Adds a mild spicy kick to balance the dish.
6 medium potatoes, peeled and shredded – The star ingredient, providing the signature crispy texture.
½ cup finely chopped onion – Adds a slight sweetness and depth of flavor.
¼ cup vegetable oil – Essential for achieving the crispy, golden-brown crust.

How to Make Authentic German Potato Pancakes

Step 1: Prepare the Batter

In a large mixing bowl, beat the eggs, flour, baking powder, salt, and pepper together until well combined.
Stir in the shredded potatoes and finely chopped onions, ensuring everything is evenly coated.

Step 2: Heat the Oil

In a large skillet, heat ¼ cup of vegetable oil over medium heat. The oil should be hot but not smoking.

Step 3: Cook the Potato Pancakes

Drop heaping tablespoonfuls of the potato mixture into the hot oil, pressing each one gently to flatten into a pancake shape.
Cook for about 3 minutes per side, or until golden brown and crispy.
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Pro Tips for the Crispiest Kartoffelpuffer

Squeeze Out Excess Moisture – After shredding the potatoes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This ensures extra crispy pancakes.
Use a Starchy Potato – Varieties like Russet or Yukon Gold work best, as they help bind the pancakes and achieve the best texture.
Cook in Small Batches – Avoid overcrowding the skillet, as this can prevent the pancakes from crisping up properly.
Keep Warm in the Oven – If making a large batch, keep cooked pancakes warm in a 200°F (93°C) oven while finishing the rest.

Serving Suggestions

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