If you’re looking for a crispy, golden treat that brings a bit of German comfort right to your table, German Potato Pancakes are absolutely irresistible. These savory pancakes, known as Kartoffelpuffer in Germany, are a celebration of humble ingredients—potatoes, onion, eggs, and flour—transformed into something truly special. Whether you serve them as a hearty snack, a side dish, or even breakfast, they’re guaranteed to disappear in a flash. Let’s dive into everything you need to know to make the best German Potato Pancakes at home.
Ingredients You’ll Need
There’s something magical about how just a handful of everyday staples come together to create the unforgettable taste and texture of German Potato Pancakes. Each ingredient has its own role in giving these pancakes their signature crunch, flavor, and golden color.
- Russet potatoes (2 pounds, peeled and grated): These starchy potatoes are perfect for getting that classic crispy exterior and fluffy inside.
- Small onion (1, grated): Adds a gentle, savory depth and balances the sweetness of the potatoes.
- Large eggs (2): The essential binder, eggs help hold everything together for perfect pancakes that don’t fall apart.
- All-purpose flour (1/4 cup): Just enough to add structure and help crisp up the edges while frying.
- Salt (1 teaspoon): Brings all the flavors to life and helps season the potatoes throughout.
- Black pepper (1/4 teaspoon): Adds a gentle kick and a bit of background warmth.
- Vegetable oil (for frying): Ensures a crisp, golden exterior—use a neutral oil for best results.
- Applesauce or sour cream (for serving): Traditional toppings that add a sweet or tangy contrast to every bite.
How to Make German Potato Pancakes
Step 1: Grate the Potatoes and Onion
Start by peeling your russet potatoes and your onion. Use a box grater or food processor to grate them finely—this is key for the right texture. The onion not only boosts flavor but also helps keep the potatoes from browning too quickly.
Step 2: Remove Excess Moisture
Place the grated potatoes and onion onto a clean kitchen towel. Wrap it up tightly and squeeze out as much liquid as possible. This step is crucial for achieving those perfectly crispy German Potato Pancakes, so don’t rush it!
Step 3: Mix the Batter
Transfer the dried-out potato and onion mixture to a large bowl. Add the eggs, flour, salt, and pepper. Stir everything together until just combined—you want a mixture that holds together but isn’t too wet or dry.
Step 4: Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet and set it over medium-high heat. You’ll know it’s ready when a drop of batter sizzles on contact. The right oil temperature is key for a golden, crisp finish without soaking up too much oil.
Step 5: Fry the Pancakes
Drop spoonfuls of the potato mixture into the hot oil, gently flattening each with a spatula to form thin pancakes. Don’t crowd the pan—work in batches if needed. Fry for 3 to 4 minutes per side until each pancake is beautifully golden brown and irresistibly crisp.
Step 6: Drain and Serve
As each batch finishes, transfer the pancakes to a plate lined with paper towels to drain off excess oil. For extra convenience, keep them warm in a 200°F oven while you finish the rest. Now, get ready to serve your homemade German Potato Pancakes piping hot!
How to Serve German Potato Pancakes
Garnishes
Sprinkle your German Potato Pancakes with a bit of chopped fresh parsley or chives for a pop of color and a mild herbal lift. A dusting of flaked sea salt right as they come out of the pan brings out their savory character even more.
Side Dishes
Traditional German Potato Pancakes are perfect alongside applesauce or sour cream, both of which add a refreshing contrast to the crisp, savory pancakes. You can also pair them with smoked salmon, a mixed green salad, or even a hearty German sausage for a more filling meal.
Creative Ways to Present
Stack them high for a dramatic brunch platter, cut them into wedges for party appetizers, or make mini versions for canapés. German Potato Pancakes also shine as a base for poached eggs or as a crunchy layer in a veggie burger. Let your imagination (and appetite) lead the way!
Make Ahead and Storage
Storing Leftovers
If you have any German Potato Pancakes left over (which is rare!), let them cool completely, then place them in an airtight container. Store in the refrigerator for up to 3 days. They’ll stay crisp if you reheat them properly.
Freezing
German Potato Pancakes freeze surprisingly well. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw in the fridge before reheating for best results.
Reheating
To recapture their crispness, reheat German Potato Pancakes in a 400°F oven on a wire rack or baking sheet for about 10 minutes. Avoid microwaving, as it will soften them. For a quick fix, a hot skillet does the trick too!
FAQs
Can I use another type Side Dish, Appetizer
Russet potatoes are the gold standard for crispiness, but Yukon Golds work in a pinch. Just avoid waxy potatoes, as they’ll make the pancakes too soft.
Why are my potato pancakes soggy?
Usually, excess moisture is the culprit. Be sure to squeeze the grated potatoes and onion as dry as possible, and make sure your oil is hot enough before frying.
Can I make German Potato Pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend or even potato starch for a naturally gluten-free option.
What’s the best oil for frying these pancakes?
Choose a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil. These ensure crispy results without imparting unwanted flavor.
How do I keep the pancakes warm for a crowd?
As you fry each batch, place the finished German Potato Pancakes on a baking sheet in a 200°F oven. They’ll stay hot and crisp until you’re ready to serve everyone at once.
Final Thoughts
There’s a special joy in serving up a platter of homemade German Potato Pancakes—crisp on the outside, tender inside, and full of flavor. Whether you’re revisiting family traditions or introducing new favorites, this recipe never fails to delight. Give it a try, and watch these golden pancakes become a staple at your table!
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German Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Description
German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden fried potato cakes that make a perfect side dish or appetizer. Made with simple ingredients like grated potatoes, onion, eggs, and flour, these pancakes are fried to perfection and traditionally served with applesauce or sour cream for a delicious and comforting treat.
Ingredients
Potato Pancakes
- 2 pounds russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For Serving
- Applesauce or sour cream
Instructions
- Prepare the potatoes and onion: Grate the potatoes and onion using a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispy pancakes.
- Mix the batter: Transfer the grated and drained potatoes and onion to a large mixing bowl. Stir in the eggs, all-purpose flour, salt, and black pepper until thoroughly combined.
- Heat the oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering and hot enough for frying.
- Fry the pancakes: Drop spoonfuls of the potato mixture into the hot oil, gently flattening them with a spatula to form pancakes. Cook for 3 to 4 minutes on each side, or until they are golden brown and crispy.
- Drain excess oil: Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb excess oil. Keep them warm in a 200°F oven if preparing in batches.
- Serve: Serve the German Potato Pancakes hot with applesauce or sour cream on the side for a traditional and delicious accompaniment.
Notes
- For extra crispiness, remove as much moisture as possible from the grated potatoes before frying.
- Keep cooked pancakes warm in a 200°F oven while frying the remaining batter to serve them hot.
- Russet potatoes work best for a fluffy interior and crisp exterior.
- You can substitute vegetable oil with other neutral oils like canola or peanut oil for frying.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
