german potato pancake recipe

Written BySheba G Updated On
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The Best german potato pancake recipe

I’m so excited to share with you my family’s favorite German potato pancake recipe, also known as Kartoffelpuffer. This dish is a staple in many German households, and for good reason – it’s easy to make, delicious, and perfect for any occasion. Whether you’re looking for a side dish for a family dinner or a fun breakfast option for the weekend, this recipe is sure to please.

The best part? It’s incredibly healthy, made with just potatoes, onions, eggs, and flour. No artificial preservatives or additives here!

I love that about this recipe. As a busy mom of three, I appreciate how quick and easy it is to whip up a batch of these pancakes. Simply grate some potatoes, onions, and carrots (yes, carrots!)

, mix with eggs and flour, shape into patties, and fry until crispy. My kids devour them in seconds – they’re that good! But what really sets these pancakes apart is the rich history behind them.

Did you know that Kartoffelpuffer originated in the 17th century as a way to use up leftover potatoes? Today, you’ll find them on menus throughout Germany and beyond. I’m so glad I can share this piece of cultural heritage with my own family through cooking.

The technique involved in making these pancakes is also quite fascinating. By mixing grated potatoes with flour and egg yolks, we create a delicate balance of moisture and structure that makes the pancakes light and fluffy on the inside while still retaining their crispy exterior. It’s truly a science experiment turned culinary masterpiece!

German Potato Pancakes (Kartoffelpuffer)

4.8 from 1128 votes

Crispy on the outside and tender on the inside, these German potato pancakes are a classic comfort food. Made with grated potatoes, onion, and a simple batter, they are pan-fried until golden brown.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pancakes

4 large russet potatoes, peeled and grated
1 small onion, grated
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying

For Serving

Applesauce or sour cream

👨‍🍳Directions

1Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as possible over a bowl.
2Let the liquid sit for a minute, then carefully pour off the water, leaving the potato starch at the bottom of the bowl.
3In a large mixing bowl, combine the squeezed potato-onion mixture, the reserved potato starch, beaten eggs, flour, salt, and pepper.
4Stir until the batter is well combined and holds together when pressed.
5Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
6Drop spoonfuls of the batter into the hot oil and flatten them with a spatula to form pancakes about 3-4 inches wide.
7Fry the pancakes for 3-4 minutes per side, until the edges are deep golden brown and the centers are cooked through.
8Adjust the heat if they brown too quickly; the oil should sizzle steadily but not smoke.
9Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
10Serve immediately with applesauce or sour cream.

🔧Equipment

Box grater or food processor with grating disc
Large mixing bowl
Clean kitchen towel or cheesecloth
Large skillet or frying pan
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 93mg🧂Sodium: 620mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 8g

📝Notes

For extra crispiness, let the grated potatoes soak in cold water for 10 minutes, then drain and squeeze dry before mixing. You can also add a pinch of nutmeg for a traditional flavor.

Watch Video Of How German Potato Pancakes (Kartoffelpuffer) Works

One thing I love about kartoffelpuffer is how versatile they are – whether served as a side dish or used as an appetizer or snack.

They’re also incredibly easy to reheat by simply pan-frying them again until crispy.

If you do choose to store them in an airtight container in your fridge or freezer for later use, make sure they’re completely cooled before sealing it up tight so moisture doesn’t accumulate inside.

❓ Frequently Asked Questions About German Potato Pancakes (Kartoffelpuffer)

Q: What’s the difference between German potato pancakes and latkes?

A: While both dishes are fried potato treats, kartoffelpuffer tend to be lighter and more delicate due to their higher proportion of egg yolks to flour. Latkes are often thicker and crisper on the outside because they’re made with more egg whites.

Q: Can I make these pancakes gluten-free?

A: Yes! Simply substitute gluten-free flour for regular all-purpose flour in the recipe. Keep in mind that gluten-free flours can behave differently when cooked.

Q: How long do kartoffelpuffer keep at room temperature?

A: Unfortunately, they don’t keep very well at room temperature due to their high moisture content. If you want to store them overnight or longer than 2 hours without refrigeration, it’s best to freeze them instead.

Q: Are kartoffelpuffer suitable for vegetarians?

A: Absolutely! This recipe is already vegetarian-friendly as it doesn’t contain any animal-derived ingredients except eggs.

Q: Can I use leftover mashed potatoes for this recipe?

A: While technically possible, using leftover mashed potatoes might not yield the same texture as fresh grated potatoes do.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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