German potato pancakes, also known as Kartoffelpuffer, are crispy, golden, and utterly delicious. These savory pancakes are a staple in German cuisine and are often served as a side dish, appetizer, or even a main meal with apple sauce or sour cream.
If you love crispy, fried potatoes, then this recipe is for you! In this guide, I’ll walk you through everything you need to know to make authentic German potato pancakes, including tips for the crispiest results, variations, and serving suggestions.
Why You’ll Love This Recipe
Crispy and golden brown – Perfectly fried to perfection!
Simple ingredients – Made with pantry staples like potatoes, eggs, and flour.
Traditional German dish – A beloved classic with rich history.
Versatile – Enjoy as a side dish, breakfast, or even dessert!
Ingredients List
Main Ingredients
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4 large russet potatoes, peeled and grated
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1 small onion, grated
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2 eggs, lightly beaten
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¼ cup all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder (optional)
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½ teaspoon paprika (optional)
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½ cup vegetable oil (for frying)
Optional Toppings & Dips
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Applesauce – A classic sweet pairing.
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Sour cream – Adds a tangy, creamy contrast.
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Chives or green onions – For a fresh, herby touch.
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Cinnamon sugar – If you prefer a sweet version.
Timing
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Prep Time: 15 minutes
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Cooking Time: 20 minutes
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Total Time: 35 minutes
How to Make German Potato Pancakes
Step 1: Prepare the Potatoes
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Peel and grate the potatoes using a box grater or food processor.
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Grate the onion as well.
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Place the grated potatoes and onion in a clean kitchen towel, then squeeze out as much liquid as possible. Removing excess moisture ensures crispier pancakes.
Step 2: Mix the Batter
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In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, pepper, garlic powder, and paprika.
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Mix well until everything is evenly combined.
Step 3: Heat the Oil
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Heat ½ cup of vegetable oil in a large skillet over medium-high heat.
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The oil should be hot but not smoking. Test by dropping a tiny bit of batter into the oil—if it sizzles immediately, it’s ready.
Step 4: Shape and Fry the Pancakes
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Scoop about ¼ cup of batter and flatten it into a thin pancake shape.
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Carefully place it into the hot oil. Repeat, but don’t overcrowd the pan.
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Fry for 3-4 minutes per side until golden brown and crispy.
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Transfer to a plate lined with paper towels to remove excess oil.
Step 5: Serve and Enjoy
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Serve warm with applesauce or sour cream, and enjoy your crispy German potato pancakes.
Tips for Making the Best German Potato Pancakes
Choose the Right Potatoes
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Russet potatoes are best for crispy pancakes due to their high starch content.
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Yukon Gold potatoes work too, but they’ll be slightly softer.
Remove Excess Moisture
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Squeezing out the liquid from the grated potatoes is the key to making them crispy.
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If the batter seems too watery, add a little more flour to absorb moisture.
Don’t Overcrowd the Pan
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Cook in batches to ensure even frying.
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Overcrowding the pan can lead to soggy pancakes.
Use the Right Oil
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Vegetable oil, canola oil, or sunflower oil work best for frying.
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Avoid butter, as it burns too quickly.
Variations on German Potato Pancakes
Cheesy Kartoffelpuffer
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Add ½ cup shredded cheese (cheddar, parmesan, or Swiss) to the batter for a cheesy twist.
Herb Potato Pancakes
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Mix in chopped parsley, dill, or chives for extra flavor.
Spicy Potato Pancakes
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Add ½ teaspoon cayenne pepper or red pepper flakes for a little heat.
Sweet Potato Pancakes
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Swap regular potatoes for sweet potatoes and serve with maple syrup or cinnamon sugar.
What to Serve with German Potato Pancakes
These crispy pancakes pair well with a variety of dishes:
Traditional German Pairings
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Applesauce – The sweet-tangy combo is a classic!
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Sour cream – A creamy contrast to the crispy pancakes.
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Smoked salmon – Elevates the dish with a gourmet touch.
Savory Meal Ideas
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Bratwurst & Sauerkraut – Serve alongside grilled bratwurst for a full German feast.
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Fried eggs & bacon – Makes a hearty breakfast.
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Salads – Pair with a light green salad or cucumber salad.
Sweet Serving Ideas
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Dust with powdered sugar or cinnamon sugar for a sweet treat.
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Drizzle with honey or maple syrup.
How to Store and Reheat Leftovers
Storage Tips
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Store leftover potato pancakes in an airtight container in the fridge for up to 3 days.
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Freeze them by placing pancakes in a single layer on a baking sheet. Once frozen, transfer to a ziplock bag and store for up to 2 months.
Reheating Instructions
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Air Fryer: Heat at 375°F (190°C) for 5 minutes.
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Oven: Bake at 350°F (175°C) for 10 minutes.
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Skillet: Reheat in a pan over medium heat with a little oil for 3-4 minutes per side.
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Microwave: Not recommended, as it makes them soggy.
Frequently Asked Questions
Are German potato pancakes the same as latkes?
They are similar, but latkes often include baking powder and matzo meal, while Kartoffelpuffer use just potatoes, flour, and eggs.
Can I bake potato pancakes instead of frying?
Yes! Brush with oil and bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
Can I make potato pancakes ahead of time?
Yes! Prepare the batter ahead and store it in the fridge for up to 24 hours. Just stir before frying.
Why are my potato pancakes falling apart?
This usually happens if there’s too much moisture. Squeeze out excess liquid and add a little more flour if needed.
Conclusion
Making German potato pancakes (Kartoffelpuffer) at home is easy, fun, and incredibly delicious. Whether you serve them with applesauce, sour cream, or as part of a larger German meal, these crispy pancakes are sure to impress.