Step 3: Remove Excess Liquid

Place the grated potatoes and onion into a bowl. You’ll likely notice liquid collecting at the bottom—this can make your pancakes soggy.

Scoop the mixture into a clean towel or cheesecloth, wrap it tightly, and squeeze out as much moisture as you can. This step is crucial for crispiness.

Step 4: Mix the Batter

Return the squeezed potatoes and onion to a clean bowl. Add:

• The eggs
• Flour
• Salt
• Pepper

Mix until everything is fully combined. The mixture should be moist but not watery, and thick enough to hold its shape when scooped.

Step 5: Heat the Oil

Pour about ¼ inch of oil into a large frying pan. Heat it over medium to medium-high heat. You want the oil hot enough that a tiny drop of batter sizzles immediately.

Step 6: Form and Fry the Pancakes

Use a spoon to scoop small amounts of batter into the hot oil. Flatten each one gently into thin circles—the thinner they are, the crispier the edges will become.

Cook for 3–4 minutes per side, or until deeply golden and crunchy.

Avoid overcrowding the pan so the pancakes fry evenly.

Step 7: Drain and Serve

Once golden, remove the pancakes and place them on paper towels to drain off excess oil.

Serve immediately while hot and crisp.

⭐ Serving Ideas

Traditionally in Germany, Kartoffelpuffer pair beautifully with sweet applesauce, creating a contrast that’s surprisingly delicious.

Other serving options:

• Sour cream with chives
• Smoked salmon and a squeeze of lemon
• A dusting of powdered sugar for a sweet version
• With soup or sausages as part of a larger meal

Final Thoughts

German Potato Pancakes are the definition of simple comfort food with impressive flavor. With only a handful of ingredients and an easy technique, you can recreate this beloved German classic any time. Crispy, hearty, and endlessly versatile, they’re perfect for breakfast, brunch, snacks, or dinner.

If you’d like, I can also write a printable recipe card, a short description for social media, or variations like zucchini potato pancakes!