Kartoffelpuffer (German Potato Pancakes) Recipe – German Special
Kartoffelpuffer, also known as German potato pancakes, are a beloved dish in German cuisine. These crispy, golden delights are made from grated russet potatoes and onions, seasoned with salt and pepper, and fried until perfectly crispy. Traditionally served with applesauce or sour cream, they make for a comforting snack, side dish, or light meal. Whether enjoyed at a festive market or prepared at home, Kartoffelpuffer offers a taste of Germany’s rich culinary heritage.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Kartoffelpuffer (German Potato Pancakes) Ingredients:
- 4 large russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Prepare the Mixture:
Grate the potatoes and onion using a box grater or food processor.
Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer to a bowl, then stir in eggs, flour, salt, and pepper until well combined.
Fry the Pancakes:
Heat a thin layer of oil in a large skillet over medium-high heat.
Drop about 1/4 cup of potato mixture into the pan and flatten gently with a spatula.
Fry 3–4 minutes on each side, until golden brown and crispy.
Remove and drain on paper towels. Repeat with remaining mixture.
Recipe Notes :
Moisture Control: Ensure to squeeze out excess moisture from the grated potatoes to achieve maximum crispiness.
Flavor Variations: For added depth, consider incorporating a pinch of nutmeg or garlic powder into the mixture.
Serving Suggestions: While traditionally paired with applesauce or sour cream, Kartoffelpuffer also complements smoked salmon or sautéed mushrooms.
Make-Ahead Tip: Keep cooked pancakes warm in a 200°F (90°C) oven while finishing remaining batches.
Storage: Best enjoyed fresh, but leftovers can be refrigerated and reheated in a skillet or oven to retain crispiness.
