German Potato Pancakes (Kartoffelpuffer)
Golden, crispy potato pancakes with a tender center made from grated potatoes, onions, eggs, and nutmeg. A traditional German side dish or snack that pairs beautifully with applesauce or sour cream.
Servings: 6 servings
Calories: 140kcal
Ingredients
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Vegetable or canola oil for frying
Instructions
- Peel and grate russet potatoes into a large bowl
- Grate the onion and add it to the shredded potatoes
- Transfer mixture to a kitchen towel and squeeze out excess liquid
- Place drained mixture in a mixing bowl, add eggs, flour, salt, pepper, and nutmeg
- Mix thoroughly until well combined
- Heat 1/4 inch of oil in a skillet to shimmering but not smoking
- Form 1/4 cup portions of mixture into pancakes using a spatula
- Fry 3-4 minutes per side until golden brown and crispy
- Transfer to a paper towel-lined plate to drain
- Repeat in batches until all mixture is used
- Serve immediately with applesauce or sour cream
Notes
Use non-stick skillet for better crispiness
Squeeze moisture from potatoes thoroughly for optimal frying
Can substitute canola oil with clarified butter for richer flavor
Store leftovers in airtight container for up to 2 days
Squeeze moisture from potatoes thoroughly for optimal frying
Can substitute canola oil with clarified butter for richer flavor
Store leftovers in airtight container for up to 2 days