Kartoffelpuffer (German Potato Pancakes)

Kartoffelpuffer (German Potato Pancakes)

Does anyone else remember eating these as a kid?? I grew up on meat and potatoes and these were a treat, instead of mashed! lol It’s amazing I still love mashed potatoes from the amount I ate growing up.


  • 2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked)

  • 1 small yellow onion, very finely grated

  • 2 large eggs

  • 1/4 cup all-purpose flour (or more if needed)

  • 1 teaspoon sea salt

  • neutral-tasting oil for frying

    1.) Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.  

    2.) Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture.  Add a little more flour if needed.  Do no let the mixture sit for long before using it, use it immediately.

    3.) Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon.  Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden.  Place them briefly on paper towels.    

    4.) Serve immediately while hot with applesauce, fruit compote or powdered sugar.  For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.

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