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German Potato Pancakes (Kartoffelpuffer)

Crispy and golden German potato pancakes made with grated potatoes, onion, and egg, pan-fried to perfection and served with applesauce or sour cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 pancakes
Course: Appetizer, Side Dish
Cuisine: German
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs russet potatoes peeled and grated
  • 1 onion grated
  • 2 eggs
  • 0.25 cup flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped, optional
  • vegetable oil for frying
For Serving
  • sour cream for topping
  • applesauce for dipping
  • chives optional garnish

Equipment

  • Box grater or food processor
  • Large skillet
  • Mixing bowls
  • Spatula

Method
 

  1. Peel and grate potatoes, squeeze out excess liquid.
  2. Grate onion and mix with potatoes.
  3. Stir in eggs, flour, salt, pepper, and parsley.
  4. Heat oil in skillet over medium-high heat.
  5. Drop 1/4 cup mixture per pancake, flatten, and fry 3–4 minutes per side.
  6. Drain on paper towels and serve hot with sour cream or applesauce.

Notes

Best served immediately for maximum crispiness. Works great with both savory and sweet toppings.