Kartoffelpuffer are a beloved German classic,crispy, golden potato pancakes traditionally enjoyed at Christmas markets across the country. They’re usually deep-fried and served piping hot with applesauce or sour cream. When I first tasted them at the Christmas market, I fell in love with the crisp edges and soft centers. This homemade version gives you that same authentic flavour but with much less oil. They’re perfectly crispy, easier to make, and so satisfying to eat fresh off the pan.
Why You’ll Love This Recipe
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Perfectly crispy edges with a tender, flavourful center.
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A lighter, less oily version of the traditional deep-fried Kartoffelpuffer.
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Uses simple pantry ingredients—potatoes, onion, eggs, and cornstarch.
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Comes together quickly and is great for breakfast, snacks, or as a side dish.
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Just like the ones from German Christmas markets but even better when homemade.
Ingredients
For the Potato Pancakes:
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4 medium potatoes, grated
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1 medium onion, grated
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2 eggs
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2 tbsp cornstarch
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Salt and pepper to taste
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Oil for shallow frying
For Serving:
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Applesauce
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Sour cream
Instructions
Prepare the Potato Mixture
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Peel and grate the potatoes using the fine side of a grater.
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Grate the onion as well and add it to the potatoes.
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Using your hands or a clean kitchen towel, squeeze out as much liquid as possible from the potato–onion mixture. This step is essential for getting crispy pancakes.
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Transfer the dried mixture to a bowl and add the eggs, cornstarch, salt, and pepper. Mix until everything is well combined.
Pan-Fry the Kartoffelpuffer
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Heat a generous layer of oil in a non-stick pan over medium heat. You need enough oil to shallow-fry for an even golden crust.
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Once the oil is hot, spoon a small amount of the batter into the pan and press lightly to form a thin pancake. The thinner it is, the crispier it will become.
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Cook each pancake for 3–4 minutes per side, or until deeply golden and crisp.
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Transfer to a wire rack or paper towel to drain excess oil. Repeat until all batter is used.
Serve
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Serve immediately with applesauce (traditional German style) or sour cream. Best enjoyed hot!
Notes & Tips
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Squeezing the potatoes well is the key step for crispiness. Any excess moisture will make the pancakes soggy.
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If the mixture starts releasing water while you cook, give it a quick mix before adding another scoop to the pan.
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Use medium heat to ensure the pancakes cook through without burning on the outside.
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For extra crispiness, make the pancakes thinner.
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Yukon Gold or starchy potatoes work best.
Crispy German Potato Pancakes (Kartoffelpuffer)
Ingredients
- 4 medium potatoes grated
- 1 medium onion grated
- 2 eggs
- 2 tbsp cornstarch
- Salt and pepper to taste
- Oil for shallow frying
- Applesauce
- Sour cream
Instructions
- Peel and grate the potatoes using the fine side of a grater.
- Grate the onion as well and add it to the potatoes.
- Using your hands or a clean kitchen towel, squeeze out as much liquid as possible from the potato–onion mixture. This step is essential for getting crispy pancakes.
- Transfer the dried mixture to a bowl and add the eggs, cornstarch, salt, and pepper. Mix until everything is well combined.
- Heat a generous layer of oil in a non-stick pan over medium heat. You need enough oil to shallow-fry for an even golden crust.
- Once the oil is hot, spoon a small amount of the batter into the pan and press lightly to form a thin pancake. The thinner it is, the crispier it will become.
- Cook each pancake for 3–4 minutes per side, or until deeply golden and crisp.
- Transfer to a wire rack or paper towel to drain excess oil. Repeat until all batter is used.
- Serve immediately with applesauce (traditional German style) or sour cream. Best enjoyed hot!
