Kartoffelpuffer (German Potato Pancakes) are a comforting classic from the heart of German home cooking: golden, crisp-edged pancakes made from grated raw potatoes and onions, lightly bound with egg and just enough flour. These irresistible morsels are loved by kids and adults alike, and they’re pure joy with sweet or savory toppings. If you’ve never tried them fresh out of the pan, you’re in for a treat!
Why You’ll Love This Recipe
- Crispy Perfection: The edges turn gloriously crisp while the center stays tender—just the way Kartoffelpuffer should be.
- Ridiculously Simple Ingredients: You probably have everything you need already in your kitchen, making this a fuss-free comfort food.
- Incredibly Versatile: Kartoffelpuffer (German Potato Pancakes) can be made sweet with applesauce or savory with herbed yogurt or smoked salmon.
- Family-Friendly & Crowd-Pleasing: This recipe brings smiles to the table—whether you’re serving hungry kids or grown-ups reminiscing about their Oma’s kitchen.
Ingredients You’ll Need
The beauty of Kartoffelpuffer (German Potato Pancakes) lies in their humble, honest ingredients. Each one is essential for classic taste: the potatoes bring earthy flavor and crispiness; the onion adds subtle savoriness; eggs and flour bind everything together, and a pinch of salt ties it all up.
- Starchy Potatoes: Opt for Russet or Yukon Gold potatoes for that perfect, crisp-tender pancake; these varieties have enough starch to bind the mix and fry up golden.
- Yellow Onion: Grating the onion ensures it nearly disappears into the batter, lending subtle sweetness and a savory backbone without overpowering.
- Large Eggs: The eggs provide structure, helping the pancakes hold together in the pan with a delicate texture.
- All-Purpose Flour: Just enough flour transforms the grated potatoes into a cohesive batter—but don’t overdo it, or you’ll lose that classic airy crunch!
- Sea Salt: Don’t skimp on seasoning; salt brightens every bite and is critical for taste.
- Neutral Oil for Frying: Something like canola, sunflower, or vegetable oil gives you that beautiful, golden finish without any interference.
Variations
One of the joys of making Kartoffelpuffer is that you can put your own spin on them. Whether you’re looking for a gluten-free take, adding extra veggies, or seasoning them to suit your taste, this recipe is a perfect blank canvas for creativity.
- Gluten-Free Potato Pancakes: Swap the all-purpose flour for potato starch or gluten-free flour for a delicious allergy-friendly version.
- Add Shredded Vegetables: Incorporate grated zucchini, carrot, or even a handful of spinach for added color, nutrients, and flavor.
- Herb Lovers’ Kartoffelpuffer: Mix in finely chopped chives, parsley, or dill for a fresh and fragrant twist.
- Cheesy Twist: Fold in a few tablespoons of grated parmesan or aged cheese for a savory depth and extra browning.
How to Make Kartoffelpuffer (German Potato Pancakes)
Step 1: Grate and Drain the Potatoes
Start by peeling and finely grating your potatoes and onion. The goal is a delicate, almost fluffy texture, so use the fine holes on your box grater or a food processor. Once grated, place the potatoes in a colander or a clean kitchen towel and squeeze out as much liquid as you can—don’t be shy! This is what guarantees your Kartoffelpuffer will be crisp, not soggy.
Step 2: Mix the Batter
Move the drained potatoes to a large bowl, then add the grated onion, eggs, flour, and sea salt. Using your hands (the traditional way!), gently combine everything until you have a tacky, uniform mixture. If things look too wet, sprinkle in a bit more flour, but don’t over-mix—just enough to hold the pancakes together when you form them.
Step 3: Fry the Kartoffelpuffer
Heat a generous slick of neutral oil in a large nonstick or cast iron pan over medium-high heat. Working in batches, scoop about 1/3 to 1/2 cup of the batter into the hot oil and flatten it gently with the back of a spoon to shape even pancakes. Fry each side for 3–5 minutes, or until crisp and deep golden. Transfer to a paper towel-lined plate while you finish the batch.
Step 4: Serve and Enjoy!
Kartoffelpuffer (German Potato Pancakes) are at their peak hot and fresh from the skillet. Serve them immediately with traditional applesauce, fruit compote, or powdered sugar for a sweet touch, or go savory with herbed yogurt, quark, or crème fraîche. Either way, you’ll taste the magic in every bite!
Pro Tips for Making Kartoffelpuffer (German Potato Pancakes)
- Ultimate Potato Squeeze: The more liquid you extract from your grated potatoes, the crisper your pancakes will be—really wring them out for the best results.
- No Downtime: Don’t let the mixture sit around; use it right away. Waiting can turn your batter gray and watery, making the pancakes less appetizing.
- Shallow-Fry for Even Crunch: Use enough oil to generously coat the pan—Kartoffelpuffer need a little bit of a swim to get those signature crispy edges.
- Batch Cooking Bonus: Keep finished pancakes warm on a wire rack in a low oven while you fry the rest, so everyone enjoys them hot and crispy at the table.
How to Serve Kartoffelpuffer (German Potato Pancakes)
Garnishes
Give your Kartoffelpuffer a traditional German finishing touch with a generous spoonful of applesauce, a dusting of powdered sugar, or a dollop of crème fraîche. For a savory kick, try a sprinkle of fresh chives, chopped herbs, or freshly cracked black pepper—the right garnish truly elevates every bite.
Side Dishes
These crispy pancakes pair wonderfully with tangy red cabbage, sauerkraut, or a light salad. For a hearty meal, serve them alongside wurst, roast meats, or a simple bowl of herbed quark—there’s no wrong way to enjoy Kartoffelpuffer (German Potato Pancakes)!
Creative Ways to Present
Stack them high on a platter for sharing, cut them into wedges for dipping, or build a brunch board with sweet and savory toppings for guests to mix and match. Want a modern spin? Use them as the base of “smoked salmon towers” with crème fraîche and dill, or serve mini versions as a fun hors d’oeuvre.
Make Ahead and Storage
Storing Leftovers
If you have leftover Kartoffelpuffer, let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Stack with parchment paper between layers to keep them from sticking together and help preserve their texture.
Freezing
Kartoffelpuffer (German Potato Pancakes) freeze surprisingly well! Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat straight from frozen for a quick treat whenever the craving hits.
Reheating
For the best crisp, reheat Kartoffelpuffer in a 400°F (200°C) oven, directly on the rack or on a baking sheet, until heated through and crunchy again—about 10 minutes. Avoid the microwave, or you’ll trade crispiness for chewiness.
FAQs
-
Can I make Kartoffelpuffer (German Potato Pancakes) ahead of time?
Yes, you can fry the pancakes in advance and reheat them in the oven just before serving. However, nothing beats them hot and fresh, so try to enjoy most of them straight from the skillet if possible.
-
What is the best type of potato to use?
Starchy potatoes like Russet or Yukon Gold work best for Kartoffelpuffer—they have the right amount of starch to bind together and develop a crispy texture when fried.
-
Why do my pancakes sometimes turn gray?
This happens when the grated potatoes are exposed to air for too long. To prevent discoloration, work quickly and avoid letting the batter sit—fry the pancakes as soon as the mixture is ready.
-
Can I make Kartoffelpuffer without eggs?
Yes! You can substitute a flaxseed “egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water, left to gel) for each egg, or try using a commercial egg replacer. The texture may differ slightly, but they’ll still be delicious.
Final Thoughts
I hope you’re inspired to fry up a batch of Kartoffelpuffer (German Potato Pancakes) soon! There’s nothing like the satisfying crunch and warm aroma of this German comfort food to bring everyone together. Give them a try—your kitchen is about to smell (and taste) amazing!
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 delicious Kartoffelpuffer, traditional German potato pancakes that are crispy on the outside and tender on the inside. This recipe is easy to follow and perfect for breakfast or as a side dish.
Ingredients
Potato Mixture:
- 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
For Frying:
- Neutral-tasting oil
Instructions
- Prepare Potato Mixture: Thoroughly wring out the liquid in the grated potatoes. Combine potatoes, onion, eggs, flour, and salt in a bowl, mixing well to form a tacky mixture.
- Fry Kartoffelpuffer: Heat oil in a pan, spoon potato mixture into pancakes, flatten with a spoon, and fry until golden on both sides.
- Serve: Enjoy hot Kartoffelpuffer with applesauce, fruit compote, or savory toppings like herbed yogurt or creme fraiche.
Notes
- You can keep the cooked Kartoffelpuffer warm in a low oven while preparing the rest.
- Experiment with adding herbs or spices to the potato mixture for extra flavor.
Nutrition
- Serving Size: 1 Kartoffelpuffer
- Calories: 119 kcal
- Sugar: 1g
- Sodium: 323mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 46mg
