Horizontal overhead image of German potato pancakes on a white serving dish and two small, square black plates, with two forks, and small dishes of sour cream and applesauce, on a black, gray, and white striped cloth.

Kartoffelpuffer German Potato Pancakes

  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


Oktoberfest is the time of year to raise a glass of beer and chow down on kartoffelpuffer, also known as German potato pancakes.



  • 2 1/2 lbs starchy potatoes (Russet or Yukon Gold), peeled and very finely grated
  • 1 small yellow onion, very finely grated (about 1/2 cup)
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour, plus more if needed
  • 1 tsp sea salt
  • Canola oil, for frying
  • Sour cream and applesauce, for serving (optional)
  • Chives or cinnamon, for garnish (optional)


  1. Place grated potatoes in a colander or clean dish towel and press or wring out the liquid with your hands.
  2. Add to a medium bowl with the onion, eggs, garlic, flour, and salt. Stir until well-combined. If the mixture is too wet, add flour by the teaspoonful and stir until the mixture is tacky.
  3. Add about 3-4 tablespoons canola oil to a large nonstick pan over medium-high heat. Once hot, add ⅓- ½ cup scoops of the potato mixture to the pan. Flatten them into pancakes with the back of a spoon. You will need to work in batches, making sure not to crowd the pan.
  4. Fry about 3-5 minutes on each side, until golden brown and crispy on the outside. Transfer to a paper towel-lined baking sheet.
  5. Serve immediately with your choice of toppings.

  • Category: Oktoberfest
  • Method: Frying, Stovetop
  • Cuisine: German

Keywords: kartoffelpuffer, German potato pancakes, fritters, potato