Crisp on the outside, tender on the inside—these German Potato Pancakes , also known as Kartoffelpuffer , are a classic comfort food that’s perfect for breakfast, brunch, or even as a side dish. Made with simple ingredients like grated potatoes, onions, and flour, these golden beauties are fried to perfection and served with applesauce, sour cream, or your favorite dipping sauce. Whether you’re celebrating Oktoberfest or just craving something hearty and delicious, this recipe will transport you straight to Germany. Let’s get grating!
Ingredients You’ll Need:
For the Pancakes:
- 4 medium russet potatoes , peeled (about 1 lb or 450g)
- 1 small onion , finely grated
- 2 large eggs , lightly beaten
- ¼ cup all-purpose flour (or potato starch for a gluten-free option)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil , for frying
For Serving:
- Applesauce (homemade or store-bought)
- Sour cream
- Chopped fresh chives or parsley (optional, for garnish)
Step-by-Step Instructions:
Step 1: Prep the Potatoes
- Grate the peeled potatoes using the coarse side of a box grater or a food processor with a shredding attachment.
- Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes!
- Transfer the drained potatoes to a large mixing bowl.
Step 2: Mix the Batter
- Add the grated onion, beaten eggs, flour, salt, and pepper to the bowl with the potatoes. Mix everything together until well combined. The mixture should hold together when pressed, but don’t overmix—it’s okay if it’s a little lumpy.
Pro Tip: If the mixture feels too wet, sprinkle in a bit more flour (1 tablespoon at a time) to help bind it.
Step 3: Fry the Pancakes
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat. The oil should shimmer but not smoke.
- Scoop about ¼ cup of the potato mixture into your hand, press it into a flat patty, and carefully place it in the hot oil. Repeat to fill the skillet without overcrowding.
- Fry the pancakes for 3–4 minutes per side , or until golden brown and crispy. Use a spatula to flip them gently.
Tip: Keep cooked pancakes warm in a 200°F (95°C) oven while you finish frying the rest.
Step 4: Serve with Style
Stack the pancakes on a plate and serve them hot with dollops of applesauce and sour cream. Garnish with chopped chives or parsley for a pop of color and freshness.
Why You’ll Love This Recipe:
- Crispy Perfection: The combination of grated potatoes and frying creates a golden crust that’s irresistible.
- Versatile Pairings: Enjoy them sweet with applesauce or savory with sour cream—or both!
- Simple Ingredients: With just a few pantry staples, you can whip up a dish that feels fancy but is easy to make.
Tips for Success:
- Use Starchy Potatoes: Russets work best because their high starch content helps create a crispy texture.
- Drain Thoroughly: Removing excess moisture from the potatoes ensures they fry up crisp instead of soggy.
- Don’t Skip the Onion: It adds a subtle sweetness and depth of flavor that complements the potatoes beautifully.
Ways to Enjoy German Potato Pancakes:
- Breakfast Delight: Top them with a fried egg and bacon for a hearty morning meal.
- Side Dish Star: Serve them alongside sausages, schnitzel, or roast meats for a traditional German feast.
- Appetizer Twist: Cut the pancakes into smaller portions and serve them as bite-sized snacks with dipping sauces like garlic aioli or honey mustard.
These German Potato Pancakes are a celebration of simplicity and flavor. Each bite delivers a satisfying crunch followed by a soft, creamy interior that’s pure comfort. Whether you’re serving them as a main dish or a side, they’re sure to be a hit with family and friends. So grab your grater, heat up the skillet, and get ready to enjoy a taste of Germany right at home! 🥔
