Why You’ll Love This Recipe
- Crispy & Golden: Perfectly fried for a crunchy exterior and tender inside.
- Simple Ingredients: Made with pantry staples like potatoes, eggs, and flour.
- Versatile: Serve as a snack, breakfast, or side dish with various toppings.
- Authentic Flavor: The optional nutmeg adds a traditional German touch.
- Customizable: Easily modify with additional seasonings or toppings.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 lbs potatoes (Russet or Yukon Gold), peeled and grated
- 1 small onion, finely grated
- 2 large eggs
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional for authentic flavor)
- Vegetable oil for frying
- Applesauce or sour cream (for serving)
Directions
- Grate the potatoes: Peel and grate the potatoes using a box grater or food processor. Grate the onion as well.
- Remove excess moisture: Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible. This ensures crispy pancakes.
- Prepare the batter: In a large bowl, mix the grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg (if using). Stir until well combined.
- Heat the oil: Pour about ¼ inch of vegetable oil into a large skillet and heat over medium-high heat.
- Fry the pancakes: Scoop about ¼ cup of the potato mixture for each pancake, flattening it into a round shape. Carefully place it in the hot oil and fry for 3-4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Drain & season: Transfer the pancakes to a plate lined with paper towels and sprinkle with a pinch of salt while still hot.
- Serve: Enjoy warm with applesauce or sour cream, optionally garnished with fresh parsley.
Servings and Timing
- Servings: Makes about 10-12 pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Cheesy Potato Pancakes: Add grated Parmesan or cheddar to the batter for extra richness.
- Garlic & Herb Twist: Mix in minced garlic, chives, or parsley for a fresh, aromatic touch.
- Spicy Kick: Sprinkle in a pinch of cayenne pepper or smoked paprika for a bold flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free alternative like rice flour.
- Sweet Version: Omit the onion and add a dash of cinnamon and sugar for a sweeter variation.
Storage/Reheating
- Refrigeration: Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Arrange cooled pancakes in a single layer on a baking sheet, freeze, then transfer to a freezer-safe bag. Store for up to 2 months.
- Reheating:
- Oven: Preheat to 375°F (190°C) and bake for 10 minutes.
- Skillet: Reheat in a pan over medium heat until crispy again.
- Air Fryer: Heat at 350°F (175°C) for 5 minutes.
FAQs
How do I make sure my potato pancakes are crispy?
Squeeze out as much liquid as possible from the grated potatoes and onions before mixing the batter. Fry in hot oil without overcrowding the pan.
Can I make these pancakes ahead of time?
Yes! Cook them in advance, store in the fridge, and reheat in the oven or skillet for the best texture.
What’s the best potato variety for Kartoffelpuffer?
Russet or Yukon Gold potatoes work best as they have the right starch content for crispiness.
Can I bake potato pancakes instead of frying?
Yes, bake them at 400°F (200°C) for about 20 minutes, flipping halfway through for even crisping.
What can I serve with potato pancakes?
Applesauce and sour cream are traditional, but you can also serve them with smoked salmon, yogurt, or even a fried egg on top.
Can I make them without eggs?
Yes, replace eggs with a flaxseed or chia seed egg substitute (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
How can I prevent the batter from turning brown?
Mix in a little lemon juice or vinegar to slow down oxidation and keep the potatoes looking fresh.
Why do my pancakes fall apart?
They may be too wet—ensure you've squeezed out the moisture properly and added enough flour to bind them.
Can I use a food processor instead of grating by hand?
Absolutely! A food processor makes grating faster and easier, especially for large batches.
Are these pancakes the same as latkes?
They are similar, but latkes typically include baking powder and matzo meal, while Kartoffelpuffer have a simpler, flour-based batter.
Conclusion
German potato pancakes are a crispy, flavorful dish that’s easy to make and incredibly versatile. Whether you enjoy them with applesauce, sour cream, or a savory topping, they’re sure to be a hit at any meal. Try different variations, store leftovers for later, and reheat them to enjoy their crispy goodness anytime. Give this authentic recipe a try and bring a taste of Germany to your table!
German Potato Pancakes (Kartoffelpuffer)
German Potato Pancakes (Kartoffelpuffer) are crispy, golden-brown treats made with grated potatoes, onions, eggs, and flour. A beloved German comfort food, they’re perfect as a snack, side dish, or breakfast, traditionally served with applesauce or sour cream. This easy, authentic recipe ensures a crunchy texture and rich flavor every time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10-12 pancakes
- Category: Side Dish, Appetizer, Breakfast
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 2 lbs potatoes (Russet or Yukon Gold), peeled and grated
- 1 small onion, finely grated
- 2 large eggs
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- Vegetable oil for frying
- Applesauce or sour cream (for serving)
Instructions
- Grate the potatoes & onion – Use a box grater or food processor.
- Remove excess moisture – Squeeze out liquid using a clean kitchen towel.
- Prepare the batter – Mix grated potatoes, onion, eggs, flour, salt, pepper, and nutmeg in a bowl.
- Heat oil – Pour ¼ inch of oil into a skillet and heat over medium-high.
- Fry pancakes – Scoop ¼ cup of the mixture per pancake, flatten, and fry for 3-4 minutes per side until golden brown.
- Drain & season – Transfer to a paper towel-lined plate and sprinkle with salt.
- Serve – Enjoy warm with applesauce or sour cream.
Notes
- For extra crispiness, make sure to squeeze out all excess moisture from the potatoes.
- Avoid overcrowding the pan to maintain an even, golden fry.
- Try different toppings like smoked salmon, yogurt, or a fried egg.
