German Potato Pancakes

Why You’ll Love This Recipe

German Potato Pancakes, also known as “Kartoffelpuffer,” are crispy, golden brown patties made from grated potatoes, onion, and simple seasonings. Served hot with applesauce or sour cream, they’re a comforting, savory dish perfect for breakfast, brunch, or as a side to a hearty meal. Their crispy edges and tender center make them a family favorite across generations.

ingredients

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

russet potatoesonioneggsall-purpose floursaltblack peppervegetable oil (for frying)

directions

Peel and grate the potatoes using the coarse side of a box grater. Grate the onion as well.

Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible.

In a large bowl, combine the grated mixture with eggs, flour, salt, and pepper. Mix well to form a batter.

Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat.

Spoon about 2 tablespoons of the mixture per pancake into the skillet and flatten slightly with a spatula.

Fry for 3-4 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Repeat with the remaining mixture, adding more oil as needed.

Serve warm with applesauce or sour cream.

Servings and timing

This recipe yields approximately 10-12 pancakes.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Add chopped chives or parsley to the batter for extra flavor.

Include a pinch of nutmeg for a traditional touch.

Mix in a small grated carrot for subtle sweetness and color.

Serve with smoked salmon and crème fraîche for a gourmet twist.

Make mini versions as appetizers for a party platter.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.To reheat, place in a skillet over medium heat until warmed through and crispy again.They can also be frozen for up to 2 months; reheat from frozen in a 375°F (190°C) oven for 10-15 minutes.

FAQs

What kind of potatoes are best for German Potato Pancakes?

Starchy potatoes like russets are ideal for crisp texture and binding.

Can I make these gluten-free?

Yes, simply replace the flour with a gluten-free all-purpose blend or potato starch.

Why are my pancakes falling apart?

Make sure to squeeze out excess moisture and use enough egg and flour to bind the mixture.

Can I bake them instead of frying?

Yes, but they won’t be as crispy. Bake at 400°F (200°C) on a greased baking sheet for 20-25 minutes, flipping halfway.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but it’s optional.

Can I prepare the batter ahead of time?

It’s best to fry immediately after mixing to avoid discoloration and sogginess.

What can I serve with Kartoffelpuffer?

They’re great with applesauce, sour cream, smoked salmon, or as a side to sausages and sauerkraut.

Are these similar to hash browns?

Yes, but typically thinner and more seasoned, with added onion and flour.

Can I use a food processor to grate the potatoes?

Absolutely, it speeds up the process and works well.

Do they work well in a lunchbox?

Yes, they hold up nicely and can be enjoyed warm or at room temperature.

Conclusion

German Potato Pancakes are a simple yet irresistible dish that brings together crispiness, flavor, and comfort in every bite. Whether you’re serving them traditionally with applesauce or adding your own creative twist, they make a versatile and satisfying addition to any meal.

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