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Top-down view of three pan-fried shredded potato pancakes stacked slightly overlapping on a rustic white ceramic plate, served with a round dollop of sour cream.

Crispy Authentic German Potato Pancakes (Kartoffelpuffer)

Master the art of authentic German Potato Pancakes with this straightforward recipe. Featuring perfectly cooked shredded potatoes and onions, a golden-brown crust, and jagged, lacy crispy edges. Perfectly paired with sour cream and applesauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Breakfast, Side Dish
Cuisine: European, German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Authentic Ingredients
  • 2 lbs Russet potatoes Peeled and coarsely shredded (approx. 900g)
  • 1 medium yellow onion Coarsely shredded (approx. 150g)
  • 2 large eggs Lightly beaten (approx. 100g)
  • 3 tbsp all-purpose flour For binding (approx. 24g)
  • 1.5 tsp kosher salt Plus more to taste (approx. 9g)
  • 0.5 tsp black pepper Freshly ground (approx. 1g)
  • 0.5 cup canola oil For shallow frying (approx. 120ml)
  • 0.5 cup sour cream Smooth white sour cream for serving (approx. 120g)
  • 2 tbsp fresh green chives Finely chopped (approx. 6g)
  • 0.5 cup chunky applesauce Pale-golden applesauce for serving (approx. 120g)

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or carbon steel preferred for even heat retention.
  • 1 Box Grater Use the coarse side for perfect shreds.
  • 1 Clean Kitchen Towel or Cheesecloth Essential for extracting moisture from the potatoes.

Method
 

Preparing and Frying
  1. Using a box grater, coarsely shred the peeled Russet potatoes and yellow onion into a large bowl. Grating the onion with the potato helps prevent discoloration.
  2. Transfer the potato and onion mixture to a clean kitchen towel. Twist the towel tightly and squeeze aggressively over a sink to remove as much liquid as possible.
  3. Place the squeezed shreds into a dry bowl. Add the lightly beaten eggs, all-purpose flour, kosher salt, and black pepper. Toss thoroughly with a fork until well combined.
  4. Heat the canola oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Test with one potato shred; it should sizzle immediately upon contact.
  5. Drop 1/4 cup portions of the batter into the hot oil, flattening them slightly with a spatula. Fry for 3-4 minutes per side until a deep golden-brown crust and lacy edges form.
  6. Transfer the fried pancakes to a wire rack set over a baking sheet to drain excess oil. Serve immediately topped with a dollop of sour cream, chopped chives, and chunky applesauce on the side.

Notes

Tip 1: Do not overcrowd the skillet while frying; leave enough space between pancakes to maintain high oil heat.
Tip 2: To keep finished pancakes warm while frying the rest, place the wire rack in an oven preheated to 200°F (90°C).