Savor the authentic taste of Germany with German Potato Pancakes. Also known as Kartoffelpuffer, these crispy pancakes are the perfect addition to any meal. Ready in under 30 minutes, they bring a delightful blend of tradition and flavor to your table.
You can have them for breakfast, lunch, or dinner, and they’re amazing either as a side dish or the main event. Plus, they’re surprisingly easy to make! Just some grated potatoes, a bit of onion, and a few other simple ingredients, and you’re all set. Serve them with apple sauce or sour cream, and you’ve got yourself a meal that’s both hearty and delicious. Trust me, once you try these, you’ll be making them again and again!
Table of Contents
Reasons To Love These Pancakes
- The delightful crunch of each bite makes these pancakes irresistibly satisfying.
- German Potato Pancakes are versatile. You can enjoy them with sweet apple sauce or tangy sour cream.
- They give a sense of nostalgia and warmth to home-cooked meals.
- Made with readily available, basic ingredients, they are easy and economical to prepare.
- The combination of grated potato, onion, and seasoning creates a unique, savory taste.
Recipe Ingredients
- Potatoes: The essential base of the pancakes that provides the structure and flavor.
- Eggs: Help in binding the ingredients together.
- Onion: Gives a savory and slightly sweet flavor to the pancakes.
- All-Purpose Flour: It adds to the texture and helps in holding the pancakes together.
See the recipe card for full information on ingredients and quantities.
Variations
- Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend to cater to those with gluten sensitivities.
- Vegan Adaptation: Substitute eggs with a flaxseed or chia seed mixture.
- Sweet Potato Twist: Swap regular potatoes for sweet potatoes for a sweeter, more nutritious variant.
- Spice It Up: Add grated garlic or a pinch of cayenne pepper for an extra kick.
How to Make German Potato Pancakes
Step #1: In a large bowl, mix together large eggs, flour, baking powder, salt, and pepper. Then, mix in the potatoes and onion.
Step #2: In a large skillet, heat the oil over medium heat.
Step #3: In batches, drop a large tablespoonful into the skillet, pressing it to flatten.
Step #4: Fry for about 3 minutes on each side until crisped and golden brown.
Step #5: Drain onto paper towels.
Step #6: Serve with a dollop of sour cream and applesauce, and enjoy.
Expert Tips
- Choose Starchy Potatoes: Use starchy potatoes like Russets or Yukon Golds for better binding and crispiness.
- Shred Potatoes Thinly: Thinly shredded potatoes cook evenly and get crisper.
- Remove Excess Moisture: After shredding, squeeze out excess moisture from potatoes to prevent soggy pancakes.
- Flip Gently: Turn the pancakes carefully to maintain their shape and ensure even browning. Use a wide spatula and gently flip them once they are sufficiently browned on one side.
Frequently Asked Questions
Ensure your oil is hot enough and don’t overcrowd the pan. Press them flat for more surface contact with the skillet.
Use a box grater or a food processor with a shredding blade for evenly shredded potatoes.
They’re done when both sides are golden brown and crispy, usually after about 3 minutes per side.
They should be relatively thin, about ¼ to ½ inch thick, to cook evenly and get crispy.
Storage Info
German Potato Pancakes are best stored in the refrigerator in an airtight container, where they’ll stay good for up to 3 days. You can also freeze them for up to 2 months, placing parchment paper between each pancake to prevent sticking. To reheat, simply warm them in a skillet over medium heat until heated through and crisp. Alternatively, you can use an oven preheated to 350°F (about 175°C), placing the pancakes on a baking sheet for about 5-10 minutes.
More Delicious Recipes That You Will Love
German Potato Pancakes Recipe (Kartoffelpuffer Recipe)
RECOMMENDED PRODUCTS
Ingredients
- 2 eggs
- 3 Tablespoons all purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 medium potatoes peeled and shredded* See Note Below for process
- ¾ cup finely chopped onion
- ¼ cup vegetable oil for cooking*
- Sour cream for serving
- Applesauce for serving
Instructions
- In a large bowl, mix together large eggs, flour, baking powder, salt, and pepper. Then, mix in the potatoes and onion.
- In a large skillet, heat the oil over medium heat.
- In batches, drop a large tablespoonful into the skillet, pressing it to flatten.
- Fry for about 3 minutes on each side until crisped and golden brown.
- Drain onto paper towels.
- Serve with a dollop of sour cream and applesauce, and enjoy.
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NOTES
Nutrition
Love this so much!!! This came out delicious. Thanks for sharing.
thank you
I always see these recipes with shredded potatoes, but I grew up making them exclusively with leftover mashed potatoes. My mother was German and she taught me to add eggs and flour to make a thick batter with the cold leftovers and fry similarly to the above, you can add salt, pepper or garlic or nutmeg depending in what you are serving them with. My family always loves them!
It sounds like our polish potatoes pancakes but we do it without a baking powder and grate the potatoes, half of them on small and the other half on bigger grater. It taste lovely with one or two cloves of garlic also grated or pressed. Served very often with beef goulash.