German Potato Pancakes

German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden potato patties traditionally made with grated potatoes, onion, and a few simple ingredients. Fried to perfection, these savory pancakes are beloved for their crunchy exterior and soft, tender inside. Whether served as a side dish, appetizer, or even breakfast, they’re a classic comfort food with endless pairing possibilities.

Why You’ll Love This Recipe

• Crispy on the outside, tender on the inside
• Simple ingredients you likely already have
• Perfect as a savory snack or side dish
• Delicious hot off the pan or reheated
• Great with applesauce, sour cream, or savory toppings
• Authentic German flavor and texture
• Easy to double or scale for a crowd
• Family-friendly and satisfying
• No fancy tools required—just a grater and a pan
• Ideal for using up extra potatoes

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Yellow onion
• Eggs
• All-purpose flour
• Salt
• Black pepper
• Oil for frying (such as vegetable or sunflower oil)
• Optional: garlic powder, parsley, or nutmeg for extra flavor

directions

1. Peel and grate the potatoes using the coarse side of a box grater. Grate the onion as well.
2. Place grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
3. In a large mixing bowl, combine the drained potato mixture, eggs, flour, salt, and pepper. Mix well until fully combined.
4. Heat oil in a large skillet over medium-high heat.
5. Drop about 2 tablespoons of the potato mixture per pancake into the skillet and flatten slightly with a spatula.
6. Fry for 3–4 minutes per side or until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve warm with applesauce, sour cream, or your favorite dip.

Servings and timing

This recipe makes about 10–12 pancakes.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Herbed version: Add fresh parsley, chives, or dill to the batter.
• Spicy twist: Mix in a pinch of cayenne or paprika for heat.
• Cheesy option: Add shredded parmesan or cheddar cheese.
• Sweet version: Add a little sugar and cinnamon, and serve with apple compote.
• Gluten-free: Use a gluten-free flour blend or potato starch instead of flour.
• Vegan option: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and skip the egg.
• Mini pancakes: Make bite-sized versions for a party appetizer.
• Oven-baked: Bake on a greased baking sheet at 400°F for 20–25 minutes, flipping halfway.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place in a skillet over medium heat with a little oil until crispy, or bake in a 375°F oven for 10–12 minutes. Avoid microwaving, as it will soften the crisp texture.

To freeze, let the pancakes cool completely, then place parchment between each and store in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven or skillet.

FAQs

What are German Potato Pancakes made of?

They’re made of grated potatoes, onion, eggs, flour, and seasoning—then pan-fried until golden and crispy.

What’s the difference between potato pancakes and latkes?

They’re very similar, but latkes often include baking powder and matzo meal, and are part of Jewish cuisine. German potato pancakes are usually simpler.

Can I use a food processor to grate the potatoes?

Yes, using a shredding disc on a food processor will save time and give consistent results.

Why do I need to squeeze out the liquid?

Removing excess moisture helps the pancakes crisp up and prevents sogginess.

What oil is best for frying?

Use a neutral oil with a high smoke point, like vegetable, sunflower, or canola oil.

Can I make them ahead of time?

Yes, cook them in advance and reheat in the oven to restore crispiness before serving.

Do I have to peel the potatoes?

Peeling is traditional for smoother texture, but you can leave the skin on for a rustic feel if desired.

How do I keep them warm for a crowd?

Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Can I add meat to the mix?

Yes, cooked bacon bits or finely chopped ham can be mixed into the batter for added flavor.

What are the best toppings?

Classic choices include applesauce and sour cream, but you can also use crème fraîche, smoked salmon, chives, or yogurt-based dips.

Conclusion

German Potato Pancakes are a timeless, crispy delight that never goes out of style. With their golden crunch and soft interior, they’re a satisfying side dish, snack, or breakfast treat you can whip up with ease. Whether you keep it traditional with applesauce or get creative with savory toppings, these Kartoffelpuffer are sure to be a hit at your table.

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