Crispy on the outside, tender on the inside, and packed with rich, comforting flavor—these German Potato Pancakes (Kartoffelpuffer) are a total game-changer! Whether you’re enjoying them as a hearty breakfast, a satisfying snack, or a side dish, these golden beauties are the ultimate comfort food. Best of all? They’re ridiculously easy to make with just a handful of simple ingredients. Trust me, once you try them, you’ll want to make them again and again!
Why You’ll Love German Potato Pancakes
This recipe isn’t just about frying up some potatoes—it’s about bringing warmth and tradition to your plate. Here’s why you’ll love it:
Versatile Serve them sweet with applesauce or savory with sour cream and smoked salmon.
Budget-Friendly Made with pantry staples like potatoes, eggs, and flour—no fancy ingredients needed!
Quick and Easy You can have these crispy pancakes ready in under 30 minutes!
Customizable Add onions, herbs, or cheese to switch up the flavors to your liking.
Crowd-Pleasing A guaranteed hit with both kids and adults. Who can resist a crispy, golden pancake?
Ingredients
Ingredients in German Potato Pancakes
The magic of these pancakes lies in their simplicity. Here’s what you need:
Potatoes The star of the show! Starchy potatoes like Russets work best for that perfect crispiness.
Onion Adds a savory depth of flavor that makes these pancakes irresistible.
Eggs Help bind everything together so your pancakes hold their shape.
Flour Just a little to keep the mixture from falling apart while frying.
Salt & Pepper Enhances the natural flavor of the potatoes.
Oil For frying—vegetable oil or canola oil works best for that perfect crisp.
Instructions
Let’s dive into the steps to create this crispy masterpiece:
Prepare the Potatoes Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible—this is the key to crispy pancakes!
Grate the Onion Grate the onion and mix it with the potatoes in a large bowl. The onion adds flavor and helps prevent the potatoes from browning too quickly.
Mix the Batter Add eggs, flour, salt, and pepper to the potato mixture. Stir until everything is well combined. The batter should be slightly sticky but not too wet.
Heat the Oil In a large skillet, heat about ¼ inch of oil over medium-high heat. You want the oil hot enough to sizzle when the batter touches it but not so hot that it burns.
Fry the Pancakes Drop spoonfuls of the potato mixture into the skillet and flatten them slightly with the back of a spoon. Fry for 3–4 minutes per side, or until golden brown and crispy.
Drain and Serve Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve and Enjoy Enjoy warm with your favorite toppings—sweet or savory!
Nutrition Facts
Servings 4
Calories per serving 250
Note: Nutritional values may vary based on ingredients used.
Preparation Time
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
How to Serve German Potato Pancakes
These crispy potato pancakes are delicious on their own, but here are some tasty ways to serve them:
- Classic Style Serve with applesauce for a sweet and traditional German touch.
- Savory Twist Pair with sour cream and chives for a creamy contrast.
- Hearty Meal Top with smoked salmon and a dollop of crème fraîche for an upscale version.
- Breakfast Option Add a fried egg on top for a delicious brunch treat.
- Cheesy Upgrade Sprinkle some shredded cheese over the pancakes right before serving.
Additional Tips
- For extra crispiness, soak the grated potatoes in cold water for 10 minutes, then drain and squeeze out excess moisture.
- If the batter is too wet, add a little more flour to help bind everything together.
- Cook pancakes in small batches to avoid overcrowding the pan, which can make them soggy.
- Keep warm in a 200°F (90°C) oven if making a large batch.
FAQ’s
1. Can I make these potato pancakes ahead of time?
Yes! You can make them in advance and reheat them in the oven at 350°F (175°C) for about 10 minutes to crisp them up.
2. What type of potatoes work best?
Russet potatoes are ideal because they have a high starch content, which helps create a crispy texture.
3. Can I bake these instead of frying?
Yes! Brush with oil and bake at 425°F (220°C) for about 20 minutes, flipping halfway through.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
5. Can I freeze them?
Absolutely! Freeze cooked pancakes in a single layer, then transfer them to a freezer bag. Reheat in the oven for best results.
6. What’s the best oil for frying?
Neutral oils like vegetable, canola, or sunflower oil work best for a crispy texture.
7. Can I make these gluten-free?
Yes! Swap the flour for a gluten-free alternative like rice flour or cornstarch.
8. Can I add cheese to the batter?
Definitely! A little grated Parmesan or cheddar adds extra flavor.
9. How do I prevent them from falling apart?
Make sure to squeeze out excess moisture from the potatoes and don’t skip the flour and eggs—they help bind everything together.
10. Can I use a food processor instead of grating by hand?
Yes! A food processor makes grating much faster and easier.
Conclusion
German Potato Pancakes are the ultimate crispy, golden-brown comfort food. Whether you enjoy them sweet with applesauce or savory with sour cream, they’re always a hit! Simple to make, budget-friendly, and incredibly delicious—these pancakes deserve a spot in your recipe rotation. Give them a try, and you’ll see why they’ve been a beloved dish for generations!
Print
German Potato Pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Description
German Potato Pancakes, or “Kartoffelpuffer,” are crispy, golden-brown pancakes made from grated potatoes, onions, eggs, and flour. They are a beloved comfort food in Germany, often served with applesauce or sour cream. These savory pancakes are perfect as a side dish, appetizer, or even a main meal.
Ingredients
– 4 large russet potatoes, peeled and grated
– 1 small onion, grated
– 2 large eggs
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder (optional)
– Vegetable oil, for frying
– Applesauce or sour cream, for serving
Instructions
1. Grate the potatoes and onion using a box grater or food processor.
2. Place the grated mixture in a clean kitchen towel and squeeze out excess moisture.
3. In a large bowl, combine the potatoes, onion, eggs, flour, salt, pepper, and garlic powder.
4. Heat vegetable oil in a skillet over medium-high heat.
5. Scoop about 1/4 cup of the mixture into the pan and flatten it with a spatula.
6. Cook for 3-4 minutes per side until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve hot with applesauce or sour cream.
Notes
– For extra crispiness, fry the pancakes in small batches and avoid overcrowding the pan.
– You can add a pinch of nutmeg for a more authentic German flavor.
– These pancakes can be frozen and reheated in the oven for later use.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg