Kartoffelpuffer – German Potato Pancakes


  • 900g potatoes
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp nutmeg
  • 1 tbsp cornstarch (use if you do not intend to use the starch from the potatoes)
  • cooking oil, as needed for pan frying


  1. Peel and coarsely grate the potatoes. Place in colander to drain for 10-15 minutes.
  2. Once most of the liquid from the potatoes has collected at the bottom of the bowl, move the drained potatoes to the side and discard the liquid and starch.
  3. Transfer the potatoes from the colander to the bowl. Beat the eggs with the salt, pepper, nutmeg and cornstarch, then add to the potatoes.
  4. Heat 1/4 cup of cooking oil in a frying pan over medium to medium-high heat. When hot, add a large spoonful of potato egg mixture to the oil and flatten it out using the back of the spoon.
  5. Fry until each side is golden and crispy.
  6. Drain cooked potato pancakes over paper towels before serving. Serve while still hot with applesauce or sour cream as a dip.