Description
German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden, and deliciously comforting. Made with simple ingredients like potatoes, onion, and eggs, they’re perfect served with applesauce as a snack, breakfast, or side dish.
Ingredients
- ¼ cup all-purpose flour
- 2 eggs, whisked
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 pounds Russet potatoes, shredded
- 1 white or yellow onion, shredded
- Vegetable oil, for frying
- Applesauce, for serving
- Fresh parsley, optional
Instructions
- In a large bowl, combine the flour, whisked eggs, salt, and black pepper.
- Add the shredded potatoes and onion.
- Mix well until the potatoes and onion are evenly coated.
- Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom.
- Scoop about ¼–⅓ cup of the potato mixture into the hot pan.
- Flatten each portion gently with a spatula.
- Cook for 6–8 minutes per side, or until golden brown and crispy.
- Transfer the pancakes to a paper towel-lined plate to remove excess oil.
- Continue cooking with the remaining potato mixture.
- Serve hot with applesauce and fresh parsley if desired.
Notes
Serve Kartoffelpuffer immediately while they are hot and crispy. Applesauce is a classic accompaniment, but sour cream, yogurt, or a sprinkle of fresh parsley also works beautifully. For storage, place cooled pancakes in an airtight container and refrigerate for up to 3 days. Reheat them in a skillet, oven, or air fryer to restore their crispiness. Avoid microwaving if you want to keep the edges crispy. You can also freeze cooked pancakes for up to 2 months and reheat them directly from frozen in the oven or air fryer.