German Potato Pancakes (Kartoffelpuffer)

Why You’ll Love This Recipe

I enjoy this recipe because it highlights how technique can transform humble ingredients into something special. I like that the pancakes are crisp on the outside while staying tender inside, and I really appreciate how versatile they are. I can serve them as a main dish, a side, or even a snack, depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, peeled
1 small onion
1 large egg
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying

Directions

I start by grating the peeled potatoes and onion using a box grater or food processor. I place the mixture into a clean kitchen towel and squeeze out as much liquid as possible, which helps the pancakes turn crispy instead of soggy.

I transfer the drained potato mixture to a bowl and add the egg, flour, salt, and black pepper. I mix everything together just until combined.

I heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I spoon portions of the mixture into the pan and gently flatten them into pancakes. I fry them for about 3 to 4 minutes per side, until they are golden brown and crisp.

I remove the pancakes and place them on a paper towel-lined plate, then continue cooking the remaining mixture. I serve them immediately while they are hot and crunchy.

Servings and Timing

I usually make this recipe to serve 4 people. The prep time is about 15 minutes, and the cooking time is around 20 minutes, bringing the total time to roughly 35 minutes.

Variations

I sometimes serve these pancakes the traditional sweet way with applesauce. When I want something savory, I top them with sour cream and chives. I also like adding a pinch of nutmeg or garlic powder to the batter for extra depth, or serving them with smoked salmon for a more filling meal.

Storage/Reheating

I find that these potato pancakes are best eaten fresh, but I can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer warming them in a skillet or oven so they regain some crispness instead of becoming soft.

FAQs

Can I make Kartoffelpuffer ahead of time?

I can prepare the batter shortly before cooking, but I think frying them fresh gives the best texture and flavor.

Why do I need to squeeze out the potatoes?

I squeeze out the moisture so the pancakes fry up crisp instead of steaming and turning soggy.

Can I bake these instead of frying?

I can bake them, but I find that frying gives the most authentic texture and flavor.

What oil works best for frying?

I usually use a neutral vegetable oil because it handles high heat well without overpowering the taste.

Are these the same as hash browns?

They are similar, but I think Kartoffelpuffer are more like pancakes because of the egg and flour binding everything together.

Conclusion

Kartoffelpuffer are a timeless dish that reminds me how satisfying simple food can be when it’s made with care. I love serving these crispy potato pancakes straight from the pan, enjoying them hot and fresh, and sharing a little taste of German tradition at the table.

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