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German Potato Pancakes: A Step-by-Step Guide to Crispy Perfection

If you’ve ever tasted a dish that is simple yet utterly comforting, German potato pancakes, or Kartoffelpuffer, fit the bill perfectly. These golden, crispy delights have been a staple in German homes for generations. They can be served as a savory side dish with applesauce, sour cream, or even smoked salmon, or enjoyed sweet with sugar or cinnamon. Here’s how to make them from scratch, step by step.

Ingredients

For approximately 8–10 pancakes, you will need:

• 4 medium-sized potatoes (about 1 pound/450g), starchy varieties like Russet work best
• 1 small onion
• 1 large egg
• 2–3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil or clarified butter for frying

Optional toppings: applesauce, sour cream, smoked salmon, chives, or sugar

Step 1: Prepare the Potatoes

1. Wash and peel the potatoes.
2. Grate the potatoes using a fine grater or a food processor. Traditionally, the potatoes are grated very finely to ensure a smooth, cohesive pancake.
3. Place the grated potatoes in a large bowl of cold water and soak for 5–10 minutes. This removes excess starch and helps the pancakes stay crispy.

Step 2: Grate the Onion

• Peel and grate the onion finely.
• Combine the grated onion with the drained potatoes. The onion not only adds flavor but also prevents the potatoes from browning.

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