There’s something truly special about a crisp, golden-brown potato pancake fresh from the pan. If you’ve never had German Potato Pancakes, or Kartoffelpuffer, you’re in for a treat! These savory delights are a staple in German households, especially during holidays, markets, and cozy family gatherings.
Whether served with applesauce for a touch of sweetness or alongside sour cream for a creamy contrast, these pancakes are irresistibly delicious. They bring back memories of chilly autumn days, where the scent of frying potatoes fills the kitchen, or festive Christmas markets where vendors serve them hot and crispy.
This recipe is simple, made with humble ingredients, yet packed with comforting flavors. Perfect for breakfast, a side dish, or even a snack, these pancakes are a must-try if you love crispy, golden-fried goodness.
Why You’ll Love This Recipe
- Crispy & Golden – Each bite is perfectly crunchy on the outside while staying tender inside.
- Easy to Make – Simple ingredients and quick prep make this a no-fuss recipe.
- Family Favorite – Loved by kids and adults alike, this dish brings a nostalgic comfort.
- Versatile Serving Options – Enjoy them with sweet or savory toppings!
- Perfect for Any Meal – Serve them for breakfast, lunch, dinner, or a snack.
Ingredients You’ll Need
- 4 large potatoes, peeled and grated
- 1 small onion, finely grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- Oil, for frying
How to Make German Potato Pancakes
Step 1: Prepare the Potatoes
Start by peeling and grating the potatoes. A box grater works well, but a food processor with a grating attachment can save time. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes!
Step 2: Mix the Batter
In a large bowl, combine the grated potatoes with the finely grated onion. Add the eggs, flour, salt, pepper, and nutmeg (if using). Stir everything together until well combined. The mixture should be slightly sticky but not too wet.
Step 3: Heat the Oil
In a large skillet, heat about ¼ inch of oil over medium-high heat. The oil should be hot but not smoking—test by dropping a small bit of batter in; if it sizzles, it’s ready.
Step 4: Fry the Pancakes
Scoop about ¼ cup of the potato mixture into the pan and flatten it with the back of a spoon. Fry for 3-4 minutes per side or until golden brown and crispy. Work in batches, ensuring not to overcrowd the pan.
Step 5: Drain & Serve
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy!
Helpful Tips
- Get Rid of Excess Moisture – The drier the potatoes, the crispier the pancakes. Be sure to squeeze them thoroughly.
- Use the Right Oil – Neutral oils like vegetable or canola work best for frying.
- Keep Them Warm – If making a large batch, keep pancakes warm in an oven set to 200°F while you finish frying the rest.
- Customize the Flavor – Add garlic powder, herbs, or cheese for a twist on the classic recipe.
- Make Ahead – Prepare the mixture in advance, but fry just before serving for the best texture.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 pancakes
- Category: Side Dish, Breakfast
- Method: Pan-Frying
- Cuisine: German
- Diet: Vegetarian
Notes
- These pancakes are best enjoyed fresh, but leftovers can be stored and reheated.
- If the mixture becomes too watery while frying, drain excess liquid and add a little more flour.
- Serve with classic toppings like applesauce, sour cream, or even a sprinkle of sugar for a sweet variation.
Nutritional Information (Per Pancake)
- Calories: ~120
- Carbohydrates: 15g
- Protein: 3g
- Fat: 5g
- Fiber: 2g
Frequently Asked Questions
Can I make these potato pancakes ahead of time?
Yes! You can prepare the mixture ahead and store it in the refrigerator for up to 2 hours before frying. However, for the crispiest texture, it’s best to fry them fresh.
How do I store leftovers?
Place leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 375°F for 10 minutes to regain crispiness.
Can I freeze German Potato Pancakes?
Absolutely! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat in the oven at 375°F until crispy.
What can I serve with these pancakes?
Traditional toppings include applesauce and sour cream, but they also pair well with smoked salmon, fresh herbs, or even a fried egg on top!
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other crispy delights:
Conclusion
German Potato Pancakes are a simple yet delicious dish that brings warmth and comfort to any meal. Whether you’re making them for a holiday gathering, a cozy weekend breakfast, or just because you’re craving something crispy and savory, this recipe is sure to be a hit.
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German Potato Pancakes (Kartoffelpuffer)
Description
There’s something truly special about a crisp, golden-brown potato pancake fresh from the pan. If you’ve never had German Potato Pancakes, or Kartoffelpuffer, you’re in for a treat! These savory delights are a staple in German households, especially during holidays, markets, and cozy family gatherings.
Whether served with applesauce for a touch of sweetness or alongside sour cream for a creamy contrast, these pancakes are irresistibly delicious. They bring back memories of chilly autumn days, where the scent of frying potatoes fills the kitchen, or festive Christmas markets where vendors serve them hot and crispy.
This recipe is simple, made with humble ingredients, yet packed with comforting flavors. Perfect for breakfast, a side dish, or even a snack, these pancakes are a must-try if you love crispy, golden-fried goodness.
Ingredients
- 4 large potatoes, peeled and grated
- 1 small onion, finely grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- Oil, for frying
Instructions
Start by peeling and grating the potatoes. A box grater works well, but a food processor with a grating attachment can save time. Once grated, place the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes!
In a large bowl, combine the grated potatoes with the finely grated onion. Add the eggs, flour, salt, pepper, and nutmeg (if using). Stir everything together until well combined. The mixture should be slightly sticky but not too wet.
In a large skillet, heat about ¼ inch of oil over medium-high heat. The oil should be hot but not smoking—test by dropping a small bit of batter in; if it sizzles, it’s ready.
Scoop about ¼ cup of the potato mixture into the pan and flatten it with the back of a spoon. Fry for 3-4 minutes per side or until golden brown and crispy. Work in batches, ensuring not to overcrowd the pan.
Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy!
Notes
- These pancakes are best enjoyed fresh, but leftovers can be stored and reheated.
- If the mixture becomes too watery while frying, drain excess liquid and add a little more flour.
- Serve with classic toppings like applesauce, sour cream, or even a sprinkle of sugar for a sweet variation.