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Crispy German potato pancakes (Kartoffelpuffer) golden brown on the outside and soft inside, served fresh on a plate.
TINSUF RECIPES

German Potato Pancakes (Kartoffelpuffer)

Crispy, golden-brown German potato pancakes (Kartoffelpuffer), soft on the inside and perfect with applesauce or sour cream. A true comfort food classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium gold potatoes shredded
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup onion finely chopped
  • ¼ teaspoon baking powder
  • ¼ cup vegetable oil for frying

Equipment

  • Box grater or food processor
  • Large mixing bowl
  • Skillet
  • - Spatula
  • Paper towels

Method
 

  1. Peel and shred the potatoes. Place in a clean towel and squeeze out as much liquid as possible.
  2. In a large bowl, combine shredded potatoes, eggs, flour, salt, pepper, onion, and baking powder. Mix well until combined.
  3. Heat vegetable oil in a skillet over medium-high heat.
  4. Scoop about ¼ cup of the potato mixture, flatten it slightly, and drop into the hot skillet.
  5. Cook each pancake for 3–4 minutes per side, until golden brown and crispy.
  6. Transfer cooked pancakes to a paper towel–lined plate to drain excess oil.
  7. Serve immediately with applesauce or sour cream.

Notes

Squeeze potatoes well—this makes them extra crispy.
Add shredded cheese or spices for a flavor twist.
Store leftovers in the fridge up to 3 days, or freeze for 2 months. Always reheat in the oven or skillet to keep them crisp.