german potato pancake recipe

Written ByJenny Smyth Posted on
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The Best german potato pancake recipe

I’m so excited to share with you my family’s favorite German potato pancake recipe, also known as Kartoffelpuffer. This dish has been a staple in our household for years, and it’s perfect for any occasion – whether you’re looking for a comforting breakfast, a satisfying snack, or a delicious side dish for your next family gathering.

I love how these crispy little pancakes bring people together, and the best part is that they’re incredibly easy to make. The origins of Kartoffelpuffer are rooted in German cuisine, where potatoes were a staple food.

The recipe has been passed down through generations of German cooks, and it’s amazing how something so simple can be so flavorful. When I was growing up, my Oma would make these pancakes for us all the time, and they were always a hit.

One of the things I love about Kartoffelpuffer is the way they’re made. You simply grate potatoes and onions, mix in some flour and eggs, and then fry them up in a pan.

It’s such a straightforward process that even my kids can help with it. And the result is just incredible – crispy on the outside, fluffy on the inside, and full of flavor from start to finish.

German Potato Pancakes (Kartoffelpuffer)

German Potato Pancakes (Kartoffelpuffer)

4.7 from 1624 votes

Crispy on the outside and tender on the inside, these traditional German potato pancakes are a beloved comfort food. Made with grated potatoes, onion, and a simple batter, they are pan-fried until golden brown and served with applesauce or sour cream.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pancakes

4 large russet potatoes (about 2 lbs), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil, for frying

For Serving

Applesauce or sour cream

👨‍🍳Directions

1Grate the peeled potatoes and onion using the large holes of a box grater or a food processor.
2Transfer the shredded mixture to a clean kitchen towel or cheesecloth and squeeze firmly over a bowl to remove as much liquid as possible; discard the liquid.
3In a large bowl, combine the squeezed potato-onion mixture with the beaten eggs, flour, salt, and pepper.
4Stir until all ingredients are evenly incorporated and a thick batter forms.
5Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
6Drop about 1/4 cup of the batter per pancake into the hot oil and flatten gently with a spatula to form 3-inch rounds.
7Cook the pancakes for 3 to 4 minutes per side, until the bottoms are deep golden brown and crispy.
8Flip carefully and cook another 3 to 4 minutes until the second side is also golden and the pancake is cooked through.
9Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
10Repeat with the remaining batter, adding more oil to the skillet as needed.
11Serve immediately with applesauce or sour cream.

🔧Equipment

Box grater or food processor with grating disc
Large mixing bowl
Clean kitchen towel or cheesecloth
Large non-stick or cast iron skillet
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 8g

📝Notes

For extra crispiness, let the grated potato mixture sit in a colander for 10 minutes after squeezing, then press again. Serve immediately as they soften over time.

Watch Video Of How German Potato Pancakes (Kartoffelpuffer) Works

I always keep a batch of Kartoffelpuffer in my freezer for whenever we need a quick snack or meal.

Simply thaw them overnight in the fridge or reheat them in the oven as needed.

This recipe is perfect for any occasion – whether you’re looking for a comforting breakfast, a satisfying snack, or a delicious side dish for your next family gathering.

❓ Frequently Asked Questions About German Potato Pancakes (Kartoffelpuffer)

Q: What type of potatoes are best for Kartoffelpuffer?

For Kartoffelpuffer, you’ll want to use high-starch potatoes like Russet or Idaho. These will yield a crisper exterior and a fluffier interior.

Q: Can I make Kartoffelpuffer ahead of time?

Sure! You can prepare the grated potatoes and onions up to 24 hours in advance. Just be sure to store them in an airtight container in the refrigerator until you’re ready to assemble and fry them.

Q: How do I keep Kartoffelpuffer from getting soggy?

To prevent sogginess, be sure to squeeze out as much moisture as possible from the grated potatoes before mixing them with the other ingredients. You can also try adding a little extra flour to help absorb any excess moisture.

Q: Can I make Kartoffelpuffer gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free alternative like almond flour or coconut flour.

Q: What’s the best way to reheat leftover Kartoffelpuffer?

Reheating leftover Kartoffelpuffer is easy – simply place them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until crispy again.

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