What are Kartoffelpuffer?
German Potato Pancakes are known as Kartoffelpuffer. They are a traditional dish in German cooking that are made from grated potatoes, onions, and a simple batter.
These crispy pancakes are often served with bratwurst or sour cream or even sweet toppings like applesauce or cranberry sauce. They are perfect for breakfast, lunch, or dinner.
Why I Love This German Potato Pancakes Recipe?
I love this recipe for German Potato pancakes, because it’s so simple and it’s very quick to make. And I almost always have all of the ingredients needed in my kitchen.
These crispy fritters are the perfect side dish, snack or even a light meal on their own. Traditionally i live to serve them with applesauce – i really recommend trying them out! They are very delicious and crispy!
Key Ingredients & Substitutions for German Potato Pancakes
Potatoes: Starchy potatoes like Russet or Yukon Gold work the best for getting crispy edges and a soft interior.
Onion: Adds flavor and depth to the pancakes. You can finely chop or grate it.
Flour: All-purpose flour helps bind the ingredients. For a gluten-free option, substitute with gluten-free flour.
Eggs: Essential for holding the pancake batter together. For a vegan alternative, try using a flaxseed egg.
Oil: Vegetable oil or sunflower oil works best for frying as they have a high smoke point.
Optional Toppings: Applesauce, sour cream, bratwurst, cranberry sauce, or maple syrup to balance the crispy pancakes with sweet or savory flavors.
Tools You’ll Need
- Grater: To shred the potatoes and onion.
- Mixing Bowl: For combining the ingredients.
- Frying Pan: A heavy-bottomed pan, like cast iron, is perfect for frying the pancakes evenly.
- Spatula: To flip the pancakes and ensure even cooking.
Step-by-Step Instructions for German Potato Pancakes
Prepare the Potatoes and Onion: Start by peeling 4 medium potatoes and 1 onion. Grate them with a box grater or food processor. Put it in a clean kitchen towel and squeeze out excess moisturee. This step is crucial for getting crispy pancakes.
Make the Batter: In a large mixing bowl mix the grated potatoes, onion, 2 beaten eggs, 3 tablespoons of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well until everything is evenly combined.
Heat the Oil: Heat 2-3 tablespoons of vegetable oil in a large frying pan over medium heat. The oil should be hot enough to sizzle when you add the batter, but not so hot that it smokes.
Fry the Pancakes: Scoop 1/4 cup of the potato mixture into the hot oil and flatten it slightly with the back of the spoon to form a pancake. Fry for 3-4 minutes on each side until the pancakes are golden brown and crispy.
Drain and Serve: Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with your choice of toppings, such as applesauce, sour cream, or bratwurst.
How to Make Applesauce for German Potato Pancakes
If you prefer a sweet accompaniment, homemade applesauce is the perfect pairing for these pancakes:
Ingredients: 4 peeled and chopped apples, 1/4 cup of water, 1 tablespoon of sugar, and a pinch of cinnamon.
Instructions: Combine the apples, water, sugar, and cinnamon in a medium saucepan. Cook over medium heat for 10-15 minutes until the apples are soft. Mash the apples into a chunky sauce and serve warm or chilled with the potato pancakes.
For the full recipe with tips and notes click here – German applesauce recipe.
Expert Tips for Perfect Potato Pancakes
- Squeeze out Moisture: The key to crispy pancakes is removing as much moisture as possible from the grated potatoes. Don’t skip this step!
- Even Frying: Make sure the oil is hot before adding the batter, but not smoking. This ensures a crispy exterior without burning the pancakes.
Serving Suggestions
Savory: Serve your German potato pancakes with sour cream, bratwurst, or even alongside a cabbage salad for a traditional meal.
Sweet: Pair with applesauce, cranberry sauce, or a drizzle of maple syrup for a sweeter variation. (Remember to omit the onion, if making the potato pancakes sweet).
Make-Ahead and Storage
- Make-Ahead: You can grate the potatoes and onions a few hours ahead and store them in cold water to prevent browning. Drain and squeeze out the moisture before frying.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat to restore their crispiness.
- Freezing: Freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Reheat in the oven at 180°C (350°F) for 15 minutes.
Crispy German Potato Pancakes Recipe (Kartoffelpuffer)
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
German Potato Pancakes (Kartoffelpuffer) are a crispy and delicious traditional German side dish or a snack made from grated potatoes and onions.
Ingredients
- 4 medium Russet potatoes (grated)
- 1 medium onion (grated)
- 2 large eggs
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp vegetable oil (for frying)
- Optional: Applesauce, sour cream, bratwurst, or cranberry sauce for serving
Instructions
- Grate the Potatoes and Onion: Peel and grate the potatoes and onion. Squeeze out the excess moisture.
- Prepare the Batter: In a large bowl, mix the grated potatoes, onion, eggs, flour, salt, and pepper.
- Heat the Oil: Heat vegetable oil in a frying pan over medium heat.
- Fry the Pancakes: Drop spoonfuls of the batter into the pan and flatten into pancakes. Fry for 3-4 minutes on each side until golden brown.
- Drain and Serve: Place the cooked pancakes on a paper towel to drain. Serve hot with applesauce, sour cream, or bratwurst.
Notes
For extra crispy pancakes, be sure to squeeze out all the water from the grated potatoes.
Add more flour if the batter seems too wet
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Cuisine: German
Nutrition
- Calories: 220
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions (FAQ)
Can I make these pancakes gluten-free?
Yes! Simply substitute the all-purpose flour with gluten-free flour, and they’ll turn out just as delicious.
How do I prevent the pancakes from getting soggy?
The key is to squeeze out as much moisture from the potatoes as possible before frying. This ensures a crispy texture.
Can I use other vegetables in the pancakes?
Yes! You can add grated zucchini or carrots to the potato mixture for added flavor and texture.
***** Sterne aus Deutschland
Very well described, that’s exactly how we make potato pancakes. There are different names in Germany, and also whether the potatoes are grated very finely or coarsely. But applesauce is almost always included.
I grew up in Germany after the war there were no eggs we made them without eggs potatoes were grated very fine
Thank you for sharing! 😊 It’s always fascinating to hear the traditional family versions. Grating the potatoes very finely and making them without eggs was common in many households, especially during the post-war years when ingredients were limited. I love hearing these memories and variations passed down through generations!