German Potato Pancakes (Kartoffelpuffer)

 Prep Time: 15 minutes

 Cook Time: 20 minutes

 Servings: 10–12 pancakes

 Ingredients

• 2 pounds (about 900 g) potatoes (Russet or Yukon Gold), peeled

• 1 medium onion

• 2 large eggs

• ¼ cup all-purpose flour (or potato starch for gluten-free)

• 1 teaspoon salt

• ½ teaspoon black pepper

• Vegetable, canola, or sunflower oil for frying

 Instructions

1. Grate the Potatoes and Onion

Grate the potatoes and onion using the large holes of a box grater or food processor.

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2. Remove Excess Moisture

Place the grated mixture into a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.
This step is important for crispy pancakes.

3. Make the Batter

In a large bowl, combine:

• Grated potatoes and onion

• Eggs

• Flour

• Salt

• Black pepper

Mix well until evenly combined. The mixture should be moist but not watery.

4. Heat the Oil

Pour about ¼ inch of oil into a heavy skillet. Heat over medium-high heat until hot (a small drop of batter should sizzle immediately).

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5. Fry the Pancakes

Scoop about ¼ cup of batter into the hot oil. Flatten gently with a spatula.
Cook for 3–4 minutes per side until golden brown and crisp.

Do not overcrowd the pan. Fry in batches.

6. Drain and Serve

Place cooked pancakes on paper towels to remove excess oil.
Serve immediately while hot.

 Serving Ideas

• Applesauce

• Sour cream

• Yogurt

• Smoked salmon

• Chopped herbs

 Storage

• Refrigerator: Store up to 3 days in an airtight container

  

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• Freezer: Freeze up to 2 months with parchment between pancakes

• Reheat: Oven or air fryer only (avoid microwave)

 Variations

• Add chopped parsley or chives

• Mix in shredded cheese

• Add paprika or garlic powder

• Replace half the potato with grated zucchini

• For sweet version: add a pinch of sugar and cinnamon