German Potato Pancakes (Kartoffelpuffer)
Introduction
Crispy on the outside, tender on the inside — these German Potato Pancakes (also known as Kartoffelpuffer) are a beloved comfort food. Traditionally served with applesauce or sour cream, they make a hearty side dish or a satisfying snack. With just a handful of ingredients, you can bring authentic German flavor to your table.
Ingredients
4 lbs russet or Yukon gold potatoes
1 medium onion
2 large eggs
¼ cup all‑purpose flour
1 tsp salt
½ tsp black pepper
Oil for frying
Directions
Prep Potatoes & Onion
Peel and grate potatoes and onion using a box grater or food processor. Place mixture in a clean kitchen towel and squeeze out as much liquid as possible — this step ensures crisp pancakes.
Mix Batter
Transfer grated mixture to a large bowl. Add eggs, flour, salt, and pepper. Stir until well combined.
Heat Oil
In a large skillet, heat about ¼ inch of oil over medium‑high heat until shimmering.
Form Pancakes
Scoop about ¼ cup of potato mixture and flatten into a pancake shape. Carefully place in hot oil.
Fry Until Golden
Cook 3–4 minutes per side, until deep golden brown and crisp. Transfer to paper towels to drain excess oil.
Serve
Enjoy hot with applesauce, sour cream, or a sprinkle of fresh herbs.
Time & Yield
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: ~12 pancakes
Tips & Tricks
Extra crispy: Remove as much liquid as possible from potatoes before mixing.
Flavor boost: Add garlic powder or fresh parsley to the batter.
Keep warm: Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
Texture option: Use half finely grated and half coarsely grated potatoes for a mix of crisp and tender bites.
Variations
Cheese Potato Pancakes: Add shredded cheddar or Parmesan to the batter.
Spicy Twist: Mix in chili flakes or paprika.
Vegetable Blend: Add grated zucchini or carrots for extra color and nutrition.
Mini Pancakes: Make bite‑sized versions for party platters.
Serving Suggestions
Classic: Serve with applesauce for a traditional German pairing.
Savory: Top with smoked salmon and sour cream.
Breakfast: Pair with fried eggs and bacon.
Festive: Garnish with chives and a dollop of crème fraîche.
FAQs
Q: Can I make them ahead?
A: Yes, fry and refrigerate. Reheat in the oven to restore crispness.
Q: Can I freeze them?
A: Absolutely — freeze in a single layer, then reheat in oven at 375°F until hot and crisp.
Q: Can I use other potatoes?
A: Russet and Yukon gold are best, but red potatoes work too (they’ll be less starchy).
Nutritional Notes (Approx. per pancake)
Calories: ~150 kcal
Protein: 3g
Fat: 7g
Carbs: 18g
Conclusion
These German Potato Pancakes are a crispy, golden delight that bring authentic European flavor to your kitchen. Whether served sweet with applesauce or savory with sour cream, they’re versatile, comforting, and always crowd‑pleasing.