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Potato Pancakes (Kartoffelpuffer) by the Kitchen Maus

Potato Pancakes

Golden brown disks of crispy goodness, these potato pancakes are classic a German comfort food. Enjoy them with applesauce or sour cream!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author The Kitchen Maus


  • 1.5 lbs of Russet Potatoes peeled and roughly chopped
  • 1/2 Onion roughly chopped
  • 1/4 cup of All Purpose Flour
  • 1 Egg
  • 1/2 tsp of Salt
  • Generous pinch of Baking Powder
  • Generous pinch of Ground Nutmeg
  • A splash of Lemon Juice
  • Canola Oil for frying

Extra Equipment

  • Food Processor


  1. Heat your frying pan on medium - medium high heat. Wash, peel and chop the potatoes in to large pieces. Roughly chop the onions. Place potatoes, onions and all the rest of the ingredients in a food processor. Pour oil into hot pan until it's between 1/8 - 1/4 of an inch deep. When oil is actively shimmering, it's ready.
  2. Blend all the ingredients together for 2 - 4 minutes, until no large chunks remain. Using a large spoon, drop spoonfuls of batter into the hot oil and fry until edges are golden brown and the potato pancake is stiff when flipping over. Only flip once. Fry the second side for about a minute. If needed, test flip one in the oild to make sure it's golden brown underneath.
  3. Place finished potato pancakes onto a wire cooling rack lined with paper towels to absorb excess oil.
  4. Serve hot with a side of apple sauce, sour cream or a sprinkling of sugar.

Recipe Notes

Adapted from Renee's Kitchen Adventures