Crispy German Potato Pancakes (Kartoffelpuffer)

2. Fry until golden brown to perfection

1. Heat 1/4 inch of oil in a large skillet over medium heat.

2. Drop 1/4-cup portions of the potato mixture into the pan, flattening slightly.

3. Fry for 3 to 4 minutes on each side until golden brown and crispy.

4. Drain on paper towels to remove excess oil.

3. Serve immediately

• Best enjoyed hot and fresh with:

  • Applesauce (traditional sweet option)

  • Crème fraîche and chives (savory version)

💡 Pro Tips for the Best Potato Pancakes

✅  Press the potatoes well – Less moisture = crispier pancakes
✅ Keep the oil hot but not steaming – Prevents fat

✅  Don’t overcrowd the pan – Fry in batches for even
✅ cooking Make them small – Easier to flip and crispier edges