German Potato Pancakes Recipe

There's nothing quite like the crispy, golden perfection of German Potato Pancakes sizzling in a hot pan. These savory, crunchy-on-the-outside, tender-on-the-inside delights are a beloved comfort food across Germany, often served with applesauce or sour cream.

this Recipe

I first fell in love with Kartoffelpuffer during a visit to a bustling Christmas market in Berlin. The aroma of fried potatoes, mingling with the scent of mulled wine, made it impossible to resist. Now, I recreate that experience at home, bringing a taste of Germany into my kitchen with this easy, traditional recipe.

Why You'll Love This German Potato Pancakes Recipe

Get ready to indulge in one of the simplest yet most satisfying German dishes! These potato pancakes check all the right boxes:

First, they’re incredibly crispy and flavorful. Shredded potatoes fry up to a gorgeous golden brown, offering the perfect contrast between crunch and softness.

They’re also quick and easy to make. With just a handful of basic ingredients and a few simple steps, you'll have a plate of hot, crispy pancakes in no time.

Plus, they’re budget-friendly. Made from pantry staples like potatoes, onions, and eggs, this dish is an affordable way to create something truly delicious.

And best of all, they’re versatile. Serve them as a side dish, snack, or even a light meal with your favorite toppings – whether sweet (applesauce) or savory (sour cream and smoked salmon).

Ingredients Notes

The beauty of German Potato Pancakes lies in their simplicity. Just a few carefully chosen ingredients bring out the best flavors and textures.

Potatoes are the star of the show. Starchy varieties like Russet potatoes work best, as they crisp up beautifully while maintaining a fluffy interior. Waxy potatoes can work, but they won’t achieve the same level of crispiness.

A small onion adds just the right amount of sharpness and depth to the pancakes. Grating it finely ensures it blends seamlessly with the potatoes, enhancing the flavor without overpowering them.

Eggs act as a binder, holding everything together. They also add richness and structure to the pancakes, preventing them from falling apart in the pan.

A bit of flour or breadcrumbs helps absorb excess moisture, keeping the pancakes crisp. If you’re looking for a gluten-free option, you can substitute with potato starch or gluten-free flour.

Finally, you’ll need salt and pepper for seasoning, and oil for frying. A neutral oil like canola or sunflower oil works best, as it withstands high heat and allows the potatoes to shine.

How To Make This German Potato Pancakes Recipe

Creating homemade Kartoffelpuffer is simpler than you might think. Just follow these steps for perfectly crispy potato pancakes every time.

Start by grating the potatoes and onion using the coarse side of a box grater or a food processor. Immediately transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible. Removing excess moisture is key to achieving crispiness!

Next, place the drained potatoes and onion in a bowl. Add the eggs, flour, salt, and pepper, then mix well. The batter should be slightly thick and hold together when pressed.

Heat a generous amount of oil in a large skillet over medium-high heat. When the oil is shimmering, scoop a heaping tablespoon of the batter into the pan, flattening it gently with the back of the spoon. Repeat with additional batter, leaving space between pancakes.

Fry the pancakes for about 3-4 minutes per side, or until deeply golden and crisp. Resist the urge to flip too early—let the crust form properly before turning!

Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Continue frying in batches, adding more oil if needed.

Serve immediately while hot, with applesauce, sour cream, or your favorite toppings.

Storage Options

If you have leftovers (though they tend to disappear fast!), store them properly to keep them crispy and delicious.

Let the pancakes cool completely before placing them in an airtight container. They’ll keep in the fridge for up to 3 days.

To freeze, arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a zip-top bag and store for up to 3 months.

For the best results, reheat in an oven or air fryer at 375°F (190°C) for about 8-10 minutes, or until crisp. Avoid microwaving, as it can make them soggy.

Variations and Substitutions

One of the best things about potato pancakes is how customizable they are! Here are some ways to switch things up:

For a herby twist, add chopped parsley, chives, or dill to the batter for extra freshness.

If you want cheesy potato pancakes, mix in some grated Parmesan or sharp cheddar before frying.

For a spicier version, add a pinch of smoked paprika or a dash of cayenne pepper to the batter.

Make them gluten-free by swapping out the flour for potato starch or gluten-free flour blends.

Want a healthier take? Try baking the pancakes on a greased baking sheet at 425°F (220°C) for about 20 minutes, flipping halfway through.

No matter how you serve them, these German Potato Pancakes are guaranteed to be a hit. Give them a try, and enjoy a taste of Germany right from your kitchen!

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