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Crispy German Potato Pancakes Recipe Easy Homemade Kartoffelpuffer with Applesauce

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This recipe delivers crispy German potato pancakes, or Kartoffelpuffer, with a tender inside and a perfect golden crust, served with sweet applesauce for a comforting and nostalgic dish.

Ingredients

Scale
  • 4 medium-sized starchy potatoes (like Russets), peeled and grated
  • 1 small yellow onion, finely grated or minced
  • 2 large eggs, room temperature
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • Vegetable oil for frying (sunflower or canola oil preferred)
  • About 1 cup homemade or store-bought unsweetened applesauce (for serving)

Instructions

  1. Peel and grate the potatoes using a box grater or food processor. Grate the onion finely as well. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as you can (about 5-7 minutes).
  2. In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg. Stir well until everything is evenly mixed. The batter should be thick but spreadable. If it feels too wet, add a bit more flour (3-5 minutes).
  3. Heat about 2 tablespoons of vegetable oil over medium heat in your skillet. The oil should shimmer but not smoke (2-3 minutes).
  4. Spoon about 2 tablespoons of batter per pancake into the hot oil, flattening gently with the back of the spoon into a circle about 3 inches wide. Don’t overcrowd the pan. Fry for 3-4 minutes on each side, or until golden and crispy. Flip carefully (10-15 minutes total).
  5. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Keep them warm in a low oven (around 200°F / 90°C) while you finish frying the rest.
  6. Serve hot with a generous dollop of applesauce on the side.

Notes

Drain potatoes thoroughly to ensure crispiness. Do not overcrowd the pan to maintain oil temperature. Use medium heat to avoid burning or sogginess. Keep pancakes warm in a low oven while frying the rest. For a lighter option, bake at 425°F (220°C) for about 20 minutes, flipping halfway through.

Nutrition

Keywords: German potato pancakes, Kartoffelpuffer, crispy potato pancakes, homemade Kartoffelpuffer, applesauce, easy potato pancakes, brunch recipe, comfort food

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