German Potato Pancakes (Kartoffelpuffer)

These German Potato Pancakes (traditionally known as Kartoffelpuffer) are a staple of German home cooking and holiday markets. The secret to a perfectly crispy pancake that isn’t soggy is the “wringing” process—removing every drop of moisture from the potatoes ensures they fry up golden and crunchy rather than steaming in the pan.

German Potato Pancakes (Kartoffelpuffer)

Ingredients:

How To Make German Potato Pancakes:

Step 1: The Drying Process: After grating your 2 1/2 lbs of potatoes, place them in a clean kitchen towel. Twist the towel tightly and wring out as much liquid as possible over the sink. This is the most important step for a crispy texture!

Step 2: Create the Batter: In a large bowl, combine the dried potatoes, grated onion, 2 eggs, 1 teaspoon of salt, and 1/4 cup of flour. Use your hands to mix everything thoroughly. The mixture should be tacky; if it feels too wet or loose, add an extra tablespoon of flour.

Step 3: Fry to Golden: Heat 3 tablespoons of oil in a large skillet over medium-high heat. Carefully place 1/3 to 1/2 cup of the potato mixture into the hot oil, flattening it slightly with a spatula. Fry for 3/5 minutes per side until they are deep golden brown and crispy.

Step 4: Drain and Serve: Transfer the pancakes to paper towels to drain briefly. Serve them immediately while they are at their peak crispness.

Serving Suggestions

• Sweet: The most traditional way to eat these is with a side of applesauce and a light dusting of powdered sugar.

• Savory: They are also delicious topped with sour cream or Greek yogurt and a sprinkle of fresh chives.

• As a Side: Pair them with a hearty roast and gravy, using the pancakes to soak up the savory sauce.