Introduction
German Potato Pancakes, or Kartoffelpuffer, are a beloved traditional dish found across Germany, especially at street fairs, Oktoberfest celebrations, and holiday markets. These crispy, golden potato cakes are made from grated raw potatoes and onions, pan-fried until beautifully crunchy on the outside and tender inside. Often served with applesauce, sour cream, or smoked salmon, they’re equally welcome as a savory side dish or a sweet treat. Simple, rustic, and totally comforting!
Ingredients
2 lbs (about 4 medium) Russet or Yukon Gold potatoes, peeled
1 small onion, peeled
2 large eggs
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp ground black pepper
Oil, for frying (vegetable or sunflower oil recommended)
Optional for Serving:
Applesauce (traditional sweet topping)
Sour cream or plain yogurt (for savory option)
Chives, smoked salmon, or bacon bits (for garnish)
Instructions
Grate the Potatoes and Onion:
Using a box grater or food processor, grate the potatoes and onion. Place them in a clean dish towel or cheesecloth and squeeze out as much moisture as possible. This helps them get crispy, not soggy.
Mix the Batter:
In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, and pepper. Mix well until combined.
Heat the Oil:
Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
Fry the Pancakes:
Scoop about 1/4 cup of the potato mixture for each pancake into the hot oil. Flatten slightly with a spatula. Fry for 3–4 minutes per side, or until 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 favorite toppings.
Description
Crispy on the outside, soft and savory inside, German Potato Pancakes are a comfort food classic. Their rich, earthy flavor and versatile serving options make them a staple of German cuisine. Whether paired with applesauce for a traditional sweet-salty combo or served with sour cream and herbs for a hearty snack or meal, they never fail to satisfy.
Tips
Remove Moisture Well: Excess water leads to soggy pancakes. Always wring the mixture thoroughly before frying.
Cook in Batches: Don’t overcrowd the pan—this drops the oil temperature and causes steaming.
Keep Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while finishing the batch.
Crispier Pancakes: Use higher-starch potatoes like Russets and avoid over-mixing the batter.
Variations
Add Garlic or Herbs: Minced garlic, parsley, or dill can enhance flavor.
Cheesy Pancakes: Stir in shredded cheddar or Parmesan for extra richness.
Zucchini Blend: Mix half grated zucchini (well-drained) with potatoes for a lighter twist.
Spiced Version: Add a pinch of nutmeg or paprika for a warm flavor note.
Corrections
Too Mushy? You likely didn’t squeeze out enough liquid—wring it out well next time.
Falling Apart? Add a bit more flour or another egg to help bind.
Burning Too Fast? Lower the heat slightly and watch closely—adjust frying time as needed.
Enjoy
Whether enjoyed as a side, snack, or light meal, German Potato Pancakes are comfort food at its finest. Dip them in applesauce for a sweet tradition or sour cream for savory satisfaction. One bite, and you’ll see why they’ve been a favorite for generations. Guten Appetit!