Here’s how to make perfect German potato pancakes (Kartoffelpuffer)! In this post you’ll learn the essential techniques for creating crispy, golden pancakes that are tender inside and shatteringly crunchy outside. Use your favorite potato pancake recipe, or feel free to use my go-to traditional German recipe with grated potato and onion.
You can’t go wrong with a simple pan-fried potato, but these beloved German pancakes are something truly special! If you’re looking to master this humble yet incredibly satisfying dish, then you have come to the right place.
I’ll show you the three key techniques that make all the difference: how to properly squeeze out every drop of moisture from the potatoes, how to get your oil to the perfect temperature, and when to resist flipping them too early for that perfect golden crust.
Ingredients in German Potato Pancakes
This short, honest ingredient list relies entirely on technique to create something far greater than its simplicity suggests.
How to Make German Potato Pancakes
This recipe is all about preparation getting the moisture out of the potato is the single most important step for achieving that legendary crispy texture.
1. Grate the potatoes and onion
Peel the potatoes and grate them on the large holes of a box grater or using a food processor. Grate the onion directly into the same bowl. Work quickly once the potatoes are grated they begin to oxidize and turn grey within minutes, though this does not affect the flavor.
2. Squeeze out every drop of moisture
Transfer the grated potato and onion to a clean kitchen towel or a few layers of cheesecloth. Gather the corners, twist tightly, and squeeze as firmly as you possibly can over the sink, extracting as much liquid as possible. This step cannot be rushed or skimped on excess moisture in the batter means steamed, soggy pancakes rather than crispy, golden ones.
3. Make the batter
Transfer the squeezed potato mixture to a clean bowl. Add the eggs, flour, salt, and black pepper and mix thoroughly until everything is well combined. The batter should hold together when pressed but feel moist rather than dry. If it seems too loose, add another teaspoon of flour.
4. Heat the oil properly
Pour enough neutral oil into a large heavy skillet a cast iron pan is ideal to come about ¼ inch up the sides. Heat over medium-high until the oil shimmers and a small piece of potato dropped in sizzles immediately and vigorously. Properly hot oil is what gives you the crispy exterior oil that is too cool will give you greasy, pale pancakes.
5. Fry in batches
Scoop about ¼ cup of batter per pancake into the hot oil and press gently with a spatula to flatten into an even disc. Do not overcrowd the pan work in batches of three or four and give each pancake enough space. Fry for 3 to 4 minutes per side, without moving them, until deeply golden and crispy on both sides.
6. Drain and serve
Transfer the cooked pancakes to a wire rack set over a baking sheet rather than paper towels a rack keeps the underside crispy by allowing air circulation on both sides. Season immediately with a pinch of extra salt. Serve hot while they are at their crispiest alongside sour cream and applesauce.
How to Serve German Potato Pancakes
Serve these the moment they come out of the pan potato pancakes are one of those dishes that simply cannot wait. I always set out a bowl of cold sour cream and a bowl of applesauce at the table and let everyone mix and match as they please.
For a more substantial meal, serve them alongside smoked salmon, crème fraîche, and fresh dill for an elegant appetizer that feels far more sophisticated than the simple batter would suggest.
They also make a wonderful side dish to braised meats or roasted sausages the crispy, starchy pancakes alongside a rich, savory main is one of the great comfort food combinations in German cooking.
Recipe Tips
- Squeeze the potato mixture as dry as humanly possible this is the single most important step for crispy pancakes.
- Work in small batches and never crowd the pan or the oil temperature drops and the pancakes steam instead of fry.
- Don’t move the pancakes during frying leave them undisturbed until the edges look golden and set before flipping.
- Keep cooked pancakes warm on a wire rack in a 200°F oven while you finish the remaining batches.
- Use russet potatoes for the crispiest result waxy varieties contain too much moisture and too little starch.
- Add a pinch of garlic powder or fresh chives to the batter for a more savory, aromatic variation.
- The batter should be used immediately it becomes waterlogged and grey if left to sit.
- A cast iron skillet maintains an even, consistent frying temperature better than any other pan.
German Potato Pancakes
Course: BreakfastCuisine: GermanDifficulty: Easy4
servings20
25
minutesIngredients
4 medium russet potatoes, peeled (about 900g / 2 lbs)
1 medium yellow onion
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt, plus more to finish
¼ teaspoon black pepper
Neutral oil for frying (vegetable, canola, or sunflower)
To serve:
Sour cream
Applesauce
Directions
- Grate the potatoes and onion:
Peel the potatoes and grate them on the large holes of a box grater or using a food processor. Grate the onion directly into the same bowl. Work quickly once the potatoes are grated they begin to oxidize and turn grey within minutes, though this does not affect the flavor. - Squeeze out every drop of moisture:
Transfer the grated potato and onion to a clean kitchen towel or a few layers of cheesecloth. Gather the corners, twist tightly, and squeeze as firmly as you possibly can over the sink, extracting as much liquid as possible. This step cannot be rushed or skimped on excess moisture in the batter means steamed, soggy pancakes rather than crispy, golden ones. - Make the batter:
Transfer the squeezed potato mixture to a clean bowl. Add the eggs, flour, salt, and black pepper and mix thoroughly until everything is well combined. The batter should hold together when pressed but feel moist rather than dry. If it seems too loose, add another teaspoon of flour. - Heat the oil properly:
Pour enough neutral oil into a large heavy skillet a cast iron pan is ideal to come about ¼ inch up the sides. Heat over medium-high until the oil shimmers and a small piece of potato dropped in sizzles immediately and vigorously. Properly hot oil is what gives you the crispy exterior oil that is too cool will give you greasy, pale pancakes. - Fry in batches:
Scoop about ¼ cup of batter per pancake into the hot oil and press gently with a spatula to flatten into an even disc. Do not overcrowd the pan work in batches of three or four and give each pancake enough space. Fry for 3 to 4 minutes per side, without moving them, until deeply golden and crispy on both sides. - Drain and serve:
Transfer the cooked pancakes to a wire rack set over a baking sheet rather than paper towels a rack keeps the underside crispy by allowing air circulation on both sides. Season immediately with a pinch of extra salt. Serve hot while they are at their crispiest alongside sour cream and applesauce.
