Here’s a classic, crispy, golden recipe for German Potato Pancakes (Kartoffelpuffer) — delicious served with applesauce, sour cream, or smoked salmon. These are a staple in German homes and markets, especially during fall and holiday seasons.
🥔 German Potato Pancakes (Kartoffelpuffer)
Serves 4–6 | Makes ~10 pancakes | Ready in 30 minutes
Ingredients:
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2 lbs (about 4 medium) starchy potatoes (like Russet or Yukon Gold)
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½ medium onion, finely grated
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2 large eggs
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¼ cup all-purpose flour (or matzo meal)
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1 tsp salt
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½ tsp black pepper
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Oil for frying (vegetable, canola, or sunflower oil)
Optional toppings:
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Applesauce (traditional)
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Sour cream or crème fraîche
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Smoked salmon & dill
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Chives or green onions
Instructions:
1. Grate Potatoes & Onion:
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Peel potatoes and onion. Grate using a box grater or food processor.
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Place grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible — this is key to crispness.
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Let liquid sit in a bowl for 2–3 minutes, then pour off water but keep the white potato starch at the bottom (adds crispness).
2. Make the Batter:
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In a large bowl, combine grated potato/onion, potato starch, eggs, flour, salt, and pepper. Mix until evenly combined.
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If mixture is too watery, add a bit more flour.
3. Fry the Pancakes:
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Heat ¼ inch of oil in a skillet over medium-high heat until shimmering.
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Scoop ~¼ cup of potato mixture per pancake into the pan. Flatten slightly with a spatula.
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Fry 3–4 minutes per side until golden brown and crispy. Don’t overcrowd the pan.
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Drain on paper towels or a wire rack.
📝 Tips:
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Serve immediately for best texture — they’re crispiest right after frying.
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To keep warm for a crowd: place finished pancakes in a 250°F (120°C) oven on a wire rack.
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You can freeze leftovers: reheat in oven or air fryer for crispiness.
🇩🇪 Bonus: Sweet vs. Savory
In Germany, Kartoffelpuffer are enjoyed sweet (with applesauce) or savory (with sour cream, smoked salmon, or garlic herb dips) depending on the region or occasion.