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German Potato Pancakes

Crispy German Potato Pancakes, or Kartoffelpuffer, made from grated potatoes and onions, fried to a golden brown, delivering a satisfying crunch and old-world flavor.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Brunch, Side Dish
Cuisine: European, German
Calories: 230
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds russet potatoes (high starch content for crispy texture) Use high-starch russet potatoes only.
  • 1 small yellow onion, finely grated
  • 2 large eggs, beaten For vegan option, replace with aquafaba or ground flaxseed.
  • 3 tablespoons all-purpose flour Can replace with potato starch or rice flour for gluten-free.
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg Traditional German seasoning.
  • to taste Vegetable oil or canola oil for frying Use oils with a high smoke point.

Method
 

Preparation
  1. Peel potatoes and place in cold water immediately to prevent oxidation.
  2. Grate potatoes and onion using a box grater or food processor.
  3. Transfer mixture into a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
  4. Let mixture rest 2–3 minutes, then squeeze again to remove additional moisture for extra crisp results.
  5. Place drained mixture into a bowl.
  6. Add eggs, flour, salt, pepper, and nutmeg. Mix gently until combined.
Cooking
  1. Heat 1/4 inch oil in heavy skillet over medium heat (ideal temperature 350°F / 175°C).
  2. Scoop 1/4 cup batter into oil and flatten to about 1/4 inch thickness.
  3. Cook 2–3 minutes per side until deep golden brown and crispy.
  4. Transfer to wire rack to keep exterior crisp while finishing remaining batches.

Notes

Serve with applesauce, sour cream, smoked salmon, or alongside roasted vegetables. For a vegan option, allow batter to rest 5 minutes before frying for stronger structure.