Crispy on the outside and tender on the inside, these German potato pancakes, known as Kartoffelpuffer, are a beloved dish often served with applesauce or sour cream. They’re easy to make and perfect for breakfast, a snack, or even a side dish!
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Why You’ll Love This Recipe
- Crispy Perfection: Golden brown and crunchy with soft, flavorful centers.
- Simple Ingredients: Just a few pantry staples needed.
- Versatile: Serve them sweet or savory to suit any taste.
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder (for extra crispiness)
- Vegetable oil (for frying)
Tools You’ll Need
- Box grater or food processor
- Large mixing bowl
- Cheesecloth or clean kitchen towel (to squeeze excess moisture)
- Large skillet
- Spatula
How to Make Kartoffelpuffer
Step 1: Prepare the Potatoes and Onion
- Grate the potatoes and onion using a box grater or food processor.
- Place the grated mixture in a cheesecloth or kitchen towel and squeeze out as much liquid as possible. This ensures crispy pancakes.
Step 2: Make the Batter
3. In a large mixing bowl, combine the drained potatoes and onion with eggs, flour, salt, pepper, and baking powder. Stir until well combined.
Step 3: Fry the Pancakes
4. Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat.
5. Scoop about ¼ cup of the potato mixture and flatten it into a pancake shape in the skillet.
6. Cook for 3-4 minutes per side, or until golden brown and crispy.
7. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Step 4: Serve and Enjoy!
8. Serve hot with applesauce, sour cream, or your favorite toppings.
What to Serve with Kartoffelpuffer
- Traditional Sweet Option: Applesauce or cinnamon sugar.
- Savory Pairings: Sour cream, smoked salmon, or a fresh salad.
- German Feast: Serve alongside bratwurst and sauerkraut.
Tips for the Best Potato Pancakes
- Squeeze out moisture: The drier the potatoes, the crispier the pancakes.
- Use starchy potatoes: Russet or Yukon Gold potatoes work best.
- Fry in batches: Avoid overcrowding the pan to keep them crispy.
- Keep them warm: Place cooked pancakes in a 200°F (93°C) oven while finishing the rest.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in a single layer, then transfer to a bag for up to 2 months.
- Reheat: Bake at 375°F (190°C) for 10 minutes or reheat in a skillet.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Swap the flour for a gluten-free alternative like rice flour or cornstarch.
Can I bake instead of fry?
Yes! Brush with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
Do I have to use onion?
No, but it adds great flavor. You can substitute with garlic or leave it out.
Conclusion
Kartoffelpuffer are an irresistible, crispy delight that can be enjoyed in many ways. Whether you prefer them sweet or savory, they’re a fantastic addition to any meal. Give this recipe a try, and let us know how you like them!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: German
Nutritional Information (Per Serving):
Calories: 200 | Protein: 5g | Carbohydrates: 30g | Fat: 8g | Fiber: 3g | Sodium: 320mg
German Potato Pancakes (Kartoffelpuffer)
- Total Time: 35 minutes
Description
Crispy on the outside and tender on the inside, these German potato pancakes, known as Kartoffelpuffer, are a beloved dish often served with applesauce or sour cream. They’re easy to make and perfect for breakfast, a snack, or even a side dish!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates.
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder (for extra crispiness)
- Vegetable oil (for frying)
Instructions
Step 1: Prepare the Potatoes and Onion
- Grate the potatoes and onion using a box grater or food processor.
- Place the grated mixture in a cheesecloth or kitchen towel and squeeze out as much liquid as possible. This ensures crispy pancakes.
Step 2: Make the Batter
3. In a large mixing bowl, combine the drained potatoes and onion with eggs, flour, salt, pepper, and baking powder. Stir until well combined.
Step 3: Fry the Pancakes
4. Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat.
5. Scoop about ¼ cup of the potato mixture and flatten it into a pancake shape in the skillet.
6. Cook for 3-4 minutes per side, or until golden brown and crispy.
7. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Step 4: Serve and Enjoy!
8. Serve hot with applesauce, sour cream, or your favorite toppings.
Notes
- Squeeze out moisture: The drier the potatoes, the crispier the pancakes.
- Use starchy potatoes: Russet or Yukon Gold potatoes work best.
- Fry in batches: Avoid overcrowding the pan to keep them crispy.
- Keep them warm: Place cooked pancakes in a 200°F (93°C) oven while finishing the rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: German
