Buttery German Potato Pancakes
Golden, crispy, buttery German potato pancakes with a tender interior—perfect for breakfast, brunch, or as a savory side dish. These Kartoffelpuffer balance simple ingredients and classic technique to deliver a deliciously comforting treat. Serve with applesauce, sour cream, or your favorite toppings for a true taste of Germany.
Equipment
- Box grater or food processor with shredding attachment
- Large mixing bowl
- Fine mesh strainer or clean kitchen towel
- Large non-stick or cast iron skillet
- Spatula
- Paper towels
- Plate or wire rack for draining cooked pancakes
Ingredients
- 2 lbs (900 g) Russet potatoes, peeled and shredded
- 1 small onion, grated (optional but traditional)
- 2 large eggs
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 4 tbsp unsalted butter (or a mix of butter and neutral oil for frying)
- Lemon juice or white vinegar (a splash, to prevent oxidation)
Instructions
Prep the Potatoes:
- Peel and shred potatoes using a box grater or food processor. Place shredded potatoes in a large bowl of cold water and swish to remove excess starch.
Drain and Dry:
- Drain the potatoes thoroughly in a fine mesh strainer or wrap them in a clean kitchen towel and squeeze out as much moisture as possible. This step is key for crispy pancakes.
Combine Ingredients:
- In a large bowl, mix shredded potatoes, grated onion, eggs, flour, salt, and pepper until well combined. Add a small splash of lemon juice or vinegar to prevent discoloration.
Heat the Pan:
- Heat butter or butter/oil mix in a large skillet over medium-high heat until hot and shimmering.
Form Pancakes:
- Scoop about 1/4 cup of the potato mixture into the pan and flatten with a spatula to form a thin pancake, about 3-4 inches wide.
Cook:
- Fry until golden brown and crispy on the bottom, about 3-4 minutes, then carefully flip and cook the other side for another 3 minutes.
Drain:
- Transfer cooked pancakes to a plate lined with paper towels or a wire rack to drain excess oil.
Serve:
- Serve hot with your favorite toppings such as applesauce, sour cream, or smoked salmon.
Notes
- Choose the Right Potato: For the crispiest results, use starchy Russet potatoes. They have a higher starch content and lower moisture, which helps the pancakes crisp up nicely. Yukon Gold potatoes work too but will give a creamier, slightly softer texture.
- Drain Thoroughly: Removing as much liquid as possible from the shredded potatoes is crucial for crispy pancakes. Use a clean kitchen towel or cheesecloth to squeeze out the moisture — the drier the mixture, the better the crunch.
- Grate Fresh Onion: Adding grated onion gives a subtle sweetness and traditional flavor. If you prefer a milder taste, reduce the amount or leave it out.
- Egg and Flour Binder: The eggs and flour help hold the potato mixture together. If your batter feels too loose or your pancakes fall apart, try adding a little more flour or an extra egg.
- Frying Fat: Butter provides rich flavor, but it can burn if the heat is too high. For best results, use a mix of butter and neutral oil (like vegetable or canola oil) to get golden, crispy edges without burning.
- Test Pancake: Always fry a small test pancake first to check seasoning and frying temperature before making the full batch. This saves time and ingredients.
- Don’t Crowd the Pan: Fry pancakes in batches without overcrowding. Crowding lowers the pan temperature, leading to soggy, greasy pancakes instead of crisp ones.