If there’s one dish that transports me straight to a cozy German kitchen, it’s Kartoffelpuffer (German Potato Pancakes). Crispy on the outside, tender and savory within, these golden pancakes are a comforting bite of tradition you’ll want to make again and again—whether you crave them sweet or savory!
Why You’ll Love This Recipe
- Crunchy-Caramelized Perfection: Every bite of these Kartoffelpuffer (German Potato Pancakes) delivers a shatteringly crisp exterior with a soft, satisfying center.
- Universally Crowd-Pleasing: Whether you’re serving kids, adults, savory snackers, or sweet tooths, they vanish in minutes—everyone loves them!
- Simple Pantry Ingredients: No fancy shopping trips required; you only need basic basics like potatoes, onion, flour, and eggs for maximum flavor payoff.
- Totally Customizable: Dress them up with applesauce or powdered sugar for something nostalgic, or go gourmet with herbed yogurt or gravies—it’s your culinary playground.
Ingredients You’ll Need
I absolutely love that Kartoffelpuffer (German Potato Pancakes) rely on just a handful of humble ingredients, yet transform into golden, crave-worthy treats. Each element plays its part: potatoes for heartiness, onion for depth, eggs and flour for structure, and salt to tie it all together. Here’s why each one matters!
- Starchy potatoes: The soul of the dish! Starchy varieties like Russets or Yukon Golds yield fluffy interiors and crisp up beautifully. Avoid waxy potatoes—they don’t fry quite as well.
- Small yellow onion: Adds a gentle sweetness and an aromatic lift, perfectly balancing the starchy richness of the potatoes.
- Large eggs: These bind the mixture together, ensuring your pancakes hold their shape in the pan.
- All-purpose flour: Just enough to firm up the batter without making it dense; adjust as needed if your mixture feels too loose.
- Sea salt: Enhances the natural potato flavor—don’t be shy here!
- Neutral-tasting oil for frying: Something like canola or sunflower oil creates that signature crisp crust without overwhelming the other flavors.
Variations
You hardly need to tweak Kartoffelpuffer (German Potato Pancakes) to fall in love with them, but the real joy is how easy they are to personalize—think of this recipe as a blank canvas for your favorite flavors and dietary tweaks!
- Gluten-Free: Swap the all-purpose flour for potato starch or a gluten-free flour blend—no one will taste the difference, and the texture stays perfect!
- Extra Herby: Stir in chopped chives, parsley, or dill to the batter for a fresh burst of color and a flavor twist, especially delicious with savory toppings.
- Spicy Kick: Add a pinch of smoked paprika or a dash of chili flakes to the potato mixture for an unexpected heat that pairs beautifully with creamy dips.
- Vegan Option: Replace eggs with a flaxseed “egg” or whisked chickpea flour mixed with water for binding power, and use your favorite dairy-free dip!
How to Make Kartoffelpuffer (German Potato Pancakes)
Step 1: Grate and Drain the Potatoes
Peel and very finely grate your potatoes (and onion), then squeeze out as much liquid as humanly possible. Whether you use a clean dish towel or your hands, this step makes all the difference—too much moisture and your Kartoffelpuffer won’t crisp!
Step 2: Mix the Batter
Combine the drained potatoes and onion in a bowl, then work in the eggs, flour, and salt. Use your hands to get everything fully integrated into a tacky, scoopable mixture—but don’t let it sit long, or it’ll get watery again!
Step 3: Shape and Fry
Heat a healthy slick of neutral oil in a nonstick pan over medium-high. Spoon in your batter (about 1/3 to 1/2 cup per pancake), flatten with the back of your spoon, and let them sizzle away. Flip after about 3-5 minutes, when deeply golden and crisp.
Step 4: Drain and Serve Hot
Quickly let the fried Kartoffelpuffer rest on paper towels to soak up excess oil. Serve immediately for that just-fried magic—don’t let them get cold!
Pro Tips for Making Kartoffelpuffer (German Potato Pancakes)
- Ultimate Crispiness Squeeze: Don’t skimp on wringing out the potatoes—even a little extra moisture can sabotage the crunch you crave!
- Fry in Batches: Resist overcrowding the pan; letting the pancakes breathe as they cook ensures even browning and those lacy-crisp edges.
- Freshly Mixed, Always: Prepare the batter right before you fry; if you let it sit, the mixture can get watery and soggy.
- Right Heat, Right Timing: Medium-high heat is your friend—too low and they’ll absorb oil, too hot and the outsides burn before the insides cook through.
How to Serve Kartoffelpuffer (German Potato Pancakes)
Garnishes
An absolute German classic is applesauce (Apfelmus) alongside Kartoffelpuffer! For a more elegant take, a dusting of powdered sugar or a spoonful of tangy crème fraîche with chopped chives can take things up a notch—let your cravings lead the way.
Side Dishes
Kartoffelpuffer (German Potato Pancakes) are often served as a hearty snack or light meal, but they’re also wonderful as a side dish for bratwurst, roasted meats, or a fresh green salad with a zingy vinaigrette. On festive tables, pair them with slow-cooked red cabbage or rich gravy for that real German comfort food feeling.
Creative Ways to Present
Try stacking the pancakes with alternating layers of herbed yogurt or smoked salmon, or cut them into bite-sized wedges for party platters. Mini Kartoffelpuffer topped with a dollop of crème fraîche and a few capers are always a hit at gatherings—who says potato pancakes can’t be fancy?
Make Ahead and Storage
Storing Leftovers
If you happen to have any Kartoffelpuffer left over (rare, but it can happen!), let them cool completely, then layer them between parchment in an airtight container. They’ll keep well in the fridge for 2 to 3 days, ready for a quick snack or side.
Freezing
Kartoffelpuffer freeze beautifully: layer cooled pancakes with parchment between them in a freezer-safe bag or container. When a craving arises, you can reheat straight from frozen—just follow the reheating tips below!
Reheating
For best results, reheat your Kartoffelpuffer in a hot oven (about 400°F/200°C) or an air fryer for 5-8 minutes to restore that just-fried crispness. Avoid the microwave unless you love them soft—oven heat keeps them crispy on the outside and warm through the middle.
FAQs
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Can I make Kartoffelpuffer ahead of time?
Absolutely! You can fry the pancakes in advance and store them in the fridge or freezer. Just reheat in the oven before serving to regain crispness—you’ll be amazed at how freshly-made they taste!
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What’s the best type of potato to use?
Starchy potatoes like Russet or Yukon Gold are ideal for Kartoffelpuffer (German Potato Pancakes) since they yield that dreamily tender inside with a perfectly crisp exterior. Avoid waxy potatoes—they can turn out gluey.
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Can I bake these instead of frying?
While the classic flavor and crunch come from pan-frying, you can bake Kartoffelpuffer on a lined baking sheet brushed with oil at 425°F (220°C) until crisp. They won’t be exactly the same, but it’s a good lighter alternative!
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How do I keep Kartoffelpuffer warm and crispy for a crowd?
Arrange cooked pancakes in a single layer on a wire rack set over a baking sheet, and keep in a warm oven (about 200°F/95°C) until ready to serve. This prevents them from getting soggy—perfect for parties or potlucks!
Final Thoughts
If you’ve never tried making Kartoffelpuffer (German Potato Pancakes) at home, now’s the perfect time to dive in. With their crisp edges, fluffy middles, and endless serving possibilities, they’re sure to become a much-loved staple in your kitchen. Gather your potatoes and let the sizzle (and smiles) begin!
Print
Kartoffelpuffer – German Potato Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 Kartoffelpuffer 1x
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Description
Learn how to make traditional German Kartoffelpuffer, delicious potato pancakes that are crispy on the outside and tender on the inside. Perfect for breakfast or as a side dish!
Ingredients
Potato Pancakes:
- 2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked)
- 1 small yellow onion, very finely grated
- 2 large eggs
- 1/4 cup all-purpose flour (or more if needed)
- 1 teaspoon sea salt
- neutral-tasting oil for frying
Instructions
- Prepare the Potato Mixture: Thoroughly wring out the liquid in the grated potatoes. Combine drained potatoes with onion, eggs, flour, and salt to form a tacky mixture.
- Cook the Pancakes: Heat oil in a pan, spoon mixture into pancakes, and fry on both sides until golden brown, about 3-5 minutes each. Drain on paper towels.
- Serve: Enjoy hot with applesauce, fruit compote, powdered sugar, herbed yogurt, quark, creme fraiche, or as part of a savory meal.
Nutrition
- Serving Size: 1 Kartoffelpuffer
- Calories: 119 kcal
- Sugar: 2g
- Sodium: 323mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 46mg
