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Authentic Crispy German Potato Pancakes (Kartoffelpuffer)

Close-up of perfectly golden and crispy potato pancakes stacked on a white plate, showing shredded texture.
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Make classic German potato pancakes, Kartoffelpuffer, that are perfectly crispy on the outside and tender inside. This easy recipe uses simple ingredients for a delicious comfort food side or snack.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 small yellow onion, grated
  • 2 large eggs, lightly beaten
  • 1/4 cup 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 key for crispy potato pancakes.
  3. Transfer the dried potatoes 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 over medium-high heat until shimmering.
  5. Drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form 3-inch pancakes. Work in batches to avoid overcrowding the pan.
  6. Fry for 4 to 6 minutes per side, until they are deep golden brown and wonderfully crispy.
  7. Remove the potato pancakes from the skillet and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately.
  8. Serve your golden brown potato pancakes hot with your favorite toppings, like sour cream or applesauce.

Notes

  • For the crispiest results, press the grated potatoes very firmly to remove all excess moisture.
  • If you are making a large batch, keep finished pancakes warm in a single layer on a baking sheet in a 200 degree Fahrenheit oven while you finish frying the rest.
  • You can substitute 1 cup of leftover mashed potatoes for half of the grated raw potatoes if you prefer a softer interior texture, though this will reduce the classic crispness.

Nutrition

Find it online: https://carlacooking.com/potato-pancakes-best-crispy-german-recipe/