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Classic Crispy German Potato Pancakes (Kartoffelpuffer)

A stack of golden-brown, crispy potato pancakes served on a white plate, showing shredded potato texture.
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Make perfectly crispy, golden German Potato Pancakes, or Kartoffelpuffer. This easy recipe focuses on removing moisture for maximum crunch, making them ideal for breakfast, a side dish, or a light meal.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 small yellow onion, peeled
  • 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 potatoes and onion using the coarse side of a box grater.
  2. Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth.
  3. Gather the edges of the towel and twist tightly over the sink to squeeze out as much liquid as possible. This step is crucial for crispy potato pancakes.
  4. Transfer the dried potato mixture to a medium bowl.
  5. Add the beaten eggs, flour, salt, and pepper to the potatoes. Mix everything together until just combined. Do not overmix.
  6. Pour about 1/2 inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil shimmers (about 350°F).
  7. Working in batches, drop heaping tablespoons of the potato mixture into the hot oil. Immediately flatten each mound slightly with the back of the spoon or spatula to form thin pancakes, about 3 inches wide.
  8. Fry for 4 to 6 minutes per side, until they are deep golden brown and very crispy.
  9. Remove the potato pancakes from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt immediately after removing them from the pan.
  10. Serve the crispy potato pancakes hot with your choice of sour cream or applesauce.

Notes

  • For the crispiest results, use starchy potatoes like Russets and make sure you press out every drop of liquid after grating.
  • If you are making a large batch, keep the finished pancakes warm on a baking sheet in a 200°F oven while you fry the remaining ones.
  • These potato fritters are excellent served as a savory side dish or a brunch idea potato.

Nutrition

Find it online: https://epicureempire.com/crispy-potato-pancakes-kartoffelpuffer-recipe/