German Potato Pancakes Recipe

There's nothing quite like the crispy, golden perfection of German Potato Pancakes sizzling in a hot pan. These savory delights, known as Kartoffelpuffer in Germany, are irresistibly crunchy on the outside with a tender, flavorful center. Whether served as a comforting breakfast, a hearty side dish, or a satisfying snack, they're always a crowd-pleaser.

this Recipe

I first fell in love with these potato pancakes during a Christmas market visit in Berlin. The air was crisp, the scent of sizzling potatoes filled the streets, and every bite was warm, crunchy, and perfectly seasoned. Now, I make them at home whenever I need a little taste of Germany. They're simple to prepare and use pantry staples, making them a go-to for last-minute cravings.

Why You'll Love This German Potato Pancakes Recipe

Get ready to fall in love with these crispy, golden potato pancakes. They’re easy to make, packed with flavor, and perfect for any time of day.

First, they require only a handful of simple ingredients. Just potatoes, onions, eggs, and flour come together to create a dish that’s both budget-friendly and delicious.

They’re also incredibly versatile. Serve them with applesauce for a classic sweet contrast, or pair them with sour cream and chives for a savory twist. You can even enjoy them alongside bratwurst or smoked salmon for a more filling meal.

And let’s not forget the texture! The crispy edges and soft, tender centers make every bite a delightful contrast of crunch and creaminess.

Whether you're cooking for a family breakfast, a cozy dinner, or just a snack, these German Potato Pancakes will always hit the spot.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient plays a key role in achieving that perfect balance of flavor and texture.

Potatoes – Starchy potatoes like Russets or Yukon Golds are ideal. They provide the right amount of starch to hold the pancakes together while ensuring a crispy exterior. Waxy potatoes can make the batter too wet and prevent them from crisping up properly.

Onion – A finely grated onion adds depth of flavor and a touch of sweetness. If you prefer a milder taste, you can sauté the onion slightly before mixing it into the batter.

Eggs – These act as the binder, holding everything together. Without eggs, the pancakes may fall apart during frying.

Flour – A small amount of flour helps absorb excess moisture and gives the pancakes a sturdier texture. You can substitute it with potato starch for a gluten-free version.

Salt and Pepper – Seasoning is key. Be sure to taste a small cooked sample before frying all the pancakes to adjust the seasoning if necessary.

You’ll also need a large frying pan and a box grater or food processor to grate the potatoes finely. A clean kitchen towel or cheesecloth is essential for squeezing out excess moisture, which helps achieve that perfect crispness.

How To Make German Potato Pancakes

Making these crispy German Potato Pancakes is easier than you think. Follow these simple steps to achieve perfect results every time.

Start by peeling and grating the potatoes. Use the fine side of a box grater or a food processor with a grating attachment. The finer the potatoes, the crispier your pancakes will be.

Next, transfer the grated potatoes into a clean kitchen towel and squeeze out as much moisture as possible. This is the secret to crisp, golden pancakes. The drier the potatoes, the better they’ll fry.

In a large mixing bowl, combine the grated potatoes with grated onion, eggs, flour, salt, and pepper. Stir until everything is well incorporated. The mixture should be slightly wet but still hold together when pressed.

Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of the potato mixture into the pan, flattening them into thin pancakes with a spatula. Cook for 3-4 minutes on each side until golden brown and crispy.

Once cooked, transfer the pancakes to a paper towel-lined plate to remove excess oil. Serve immediately while they’re hot and crispy.

This entire process takes about 30 minutes from start to finish, making it a quick and satisfying dish.

Storage Options

If you have leftovers (which is rare because they disappear so quickly!), they store well for later enjoyment.

To store in the refrigerator, place cooled potato pancakes in an airtight container with parchment paper between layers. They’ll stay fresh for up to 3 days.

For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep well for up to 2 months.

To reheat, warm them in a skillet over medium heat until crispy again. You can also use an oven at 375°F (190°C) for 10 minutes or an air fryer for an even crispier result.

Variations and Substitutions

These potato pancakes are delicious as they are, but there are plenty of ways to customize them to your liking.

For a gluten-free version, swap the flour for potato starch or a gluten-free flour blend. This keeps the texture intact while making them suitable for those with gluten sensitivities.

If you love extra flavor, add minced garlic or finely chopped fresh herbs like parsley, dill, or chives to the batter. It gives the pancakes a fragrant boost.

Want a cheesy twist? Mix in some grated Parmesan or Gruyère cheese for added depth and richness. Cheese lovers will adore the crispy, cheesy edges!

For a healthier option, try baking them on a greased baking sheet at 400°F (200°C) for about 20 minutes, flipping halfway through. While they won’t be quite as crispy as the fried version, they’ll still be delicious.

However you choose to enjoy them, German Potato Pancakes are a comforting, crispy treat that never disappoints. So grab your potatoes and start grating—your next favorite dish is just a few steps away!

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