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Truly Crispy German Potato Pancakes (Kartoffelpuffer)

A stack of three golden-brown, crispy potato pancakes served on a white plate.
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Learn how to make authentic German potato pancakes, or Kartoffelpuffer, that stay perfectly golden brown and wonderfully crispy on the edges. This reliable recipe translates traditional techniques into clear steps for a satisfying comfort food side dish.

Ingredients

Scale
  • 3 large russet potatoes, peeled
  • 1 small yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or lard, 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. Wrap tightly and squeeze out as much liquid as possible. This step is key for crispiness.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour, salt, and pepper to the bowl. Mix everything together until just combined. Do not overmix.
  5. Heat about 1/4 inch of vegetable oil or lard in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  6. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form small pancakes (about 3 inches wide). Work in batches to avoid crowding the pan.
  7. Fry for 4 to 6 minutes per side, until they are deep golden brown and crisp. Adjust the heat as needed to prevent burning.
  8. Remove the 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.
  9. Serve the crispy potato pancakes hot with applesauce or sour cream.

Notes

  • For the best results and maximum crispiness, press the grated potatoes very firmly to remove all excess moisture.
  • If you are making a large batch, keep finished pancakes warm on a baking sheet in a 200°F oven while you fry the remaining batter.
  • Serve these savory potato pancakes as a side dish for dinner or as a hearty brunch item.

Nutrition

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