German Potato Pancakes Recipe

There's nothing quite like the crispy, golden-brown perfection of German Potato Pancakes, also known as "Kartoffelpuffer." These savory delights are made from freshly grated potatoes, pan-fried until irresistibly crunchy on the outside and tender on the inside.

I first fell in love with Kartoffelpuffer during a winter trip to Germany, where street vendors served them piping hot with a side of applesauce. Since then, they've become a staple in my kitchen, perfect for breakfast, brunch, or as a comforting side dish.

Why You'll Love These German Potato Pancakes

Get ready to enjoy a classic German dish that's as delicious as it is versatile. These potato pancakes are sure to become a family favorite!

First off, they're incredibly easy to make. With just a handful of pantry staples, you can whip up a batch in under 30 minutes.

They're also budget-friendly. Potatoes are inexpensive and widely available, making this recipe a great way to stretch your grocery budget without sacrificing flavor.

The crispy texture is simply irresistible. Thanks to a combination of shredded potatoes and a hot skillet, each bite offers a satisfying crunch that pairs perfectly with a variety of toppings.

Plus, they can be customized to suit your taste. Whether you prefer them with traditional applesauce, sour cream, or even a sprinkle of fresh herbs, there's no wrong way to enjoy them.

Ingredients Notes

The beauty of Kartoffelpuffer lies in its simple yet flavorful ingredients. Each one plays a key role in achieving the perfect texture and taste.

Potatoes are the star of the show. Starchy varieties like Russet or Yukon Gold work best, as they provide the right balance of crispiness and tenderness. Be sure to squeeze out excess moisture after grating to avoid soggy pancakes.

Onion adds a depth of flavor that enhances the natural sweetness of the potatoes. Grating the onion helps it blend seamlessly into the batter, distributing its flavor evenly.

Eggs act as a binding agent, holding the potato mixture together. This ensures your pancakes stay intact during frying while adding a slight richness to the batter.

Flour helps absorb any remaining moisture and contributes to a crispier finish. A small amount is all you need to achieve the perfect consistency.

Salt and pepper provide essential seasoning, bringing out the savory goodness of the potatoes. Feel free to adjust the amounts to your preference.

You'll also need oil for frying, preferably a neutral oil with a high smoke point like vegetable or canola oil, to ensure your pancakes crisp up beautifully.

How To Make German Potato Pancakes

Creating these crispy, golden pancakes is easier than you think. Just follow these simple steps!

Start by peeling and grating the potatoes. A box grater works well, but a food processor with a grating attachment can save time. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

Next, grate the onion and mix it with the drained potatoes in a large bowl. Add the eggs, flour, salt, and pepper, then stir everything together until well combined.

Heat a generous amount of oil in a large skillet over medium-high heat. You’ll know it’s ready when a small drop of batter sizzles immediately upon contact.

Using a spoon or your hands, scoop about ¼ cup of the potato mixture and gently press it into a flat, round patty. Carefully place it into the hot oil, repeating with additional pancakes but avoiding overcrowding the pan.

Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them carefully, ensuring an even cook on both sides.

Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately with applesauce, sour cream, or your favorite toppings.

Storage Options

If you have leftovers (though they tend to disappear quickly!), you can store them for later enjoyment.

Refrigerate any extra pancakes in an airtight container for up to 3 days. To maintain their crispiness, reheat them in a skillet over medium heat or in the oven at 375°F until warmed through.

For longer storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a resealable freezer bag. They’ll keep well for up to 2 months. Reheat directly from frozen in a hot skillet or oven.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt. Here are a few delicious variations you might enjoy:

For extra crispiness, try adding a tablespoon of cornstarch to the batter. This helps create an even crunchier texture.

If you prefer a slightly sweeter version, mix in a grated carrot or a small amount of grated apple for a hint of natural sweetness.

Want to make them gluten-free? Substitute the flour with a gluten-free alternative like rice flour or cornstarch.

For a heartier dish, mix in crumbled bacon or shredded cheese into the batter before frying. These add-ins create an even more indulgent experience.

However you choose to enjoy them, German Potato Pancakes are a delicious and comforting dish that will have you coming back for more!

Print