German Potato Pancakes (Kartoffelpuffer)

If you’re looking for a crispy, golden-brown delight that’s easy to make and incredibly satisfying, these German Potato Pancakes (Kartoffelpuffer) are the perfect choice! Whether served as a savory side or a sweet breakfast treat, they’re crispy on the outside, tender on the inside, and full of comforting flavor.

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What Makes This Recipe Special

These potato pancakes are a staple in German cuisine, often enjoyed at festivals, holiday markets, and family gatherings. They’re made with simple ingredients but pack a deliciously crispy crunch that pairs well with sweet or savory toppings.

Reasons to Love This Recipe:

• Perfectly crispy with a soft, flavorful inside
• Quick and easy to make with basic ingredients
• Can be served sweet or savory
• A great way to use up potatoes in a fun, delicious way

Ingredients You’ll Need

• Russet Potatoes (4 medium) – Starchy potatoes work best for a crispy texture
• Onion (1 small, finely grated) – Adds a touch of sweetness and depth
• Eggs (2 large) – Helps bind the pancakes together
• Flour (¼ cup) – Gives structure to the batter
• Salt (1 tsp) – Enhances the flavor
• Black Pepper (½ tsp) – Adds a bit of spice
• Nutmeg (¼ tsp, optional) – Traditional for extra warmth and depth
• Oil (for frying, such as vegetable or canola oil) – Ensures a crispy finish

Tools You’ll Need

• Grater or food processor
• Large mixing bowl
• Frying pan or skillet
• Slotted spoon
• Paper towels for draining

How to Make German Potato Pancakes

Step 1: Grate the Potatoes

• Peel and grate the potatoes using a box grater or food processor.
• Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

Step 2: Prepare the Batter

• In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and nutmeg (if using).
• Mix well until the batter is evenly combined.

Step 3: Heat the Oil

• In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering.

Step 4: Fry the Pancakes

• Scoop about ¼ cup of the potato mixture and flatten it into a thin pancake shape.
• Carefully place it in the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy.
• Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy!

• Serve immediately while hot and crispy.

What to Serve with German Potato Pancakes

These pancakes are delicious on their own but can be enjoyed with a variety of toppings:

• Savory: Sour cream, applesauce, smoked salmon, or chives
• Sweet: Powdered sugar, cinnamon sugar, or fruit preserves

Tips for the Best Kartoffelpuffer

• Squeeze out excess moisture: This ensures crispier pancakes.
• Use a starchy potato: Russet potatoes work best for texture.
• Don’t overcrowd the pan: Fry in batches to maintain crispiness.
• Serve immediately: They taste best fresh and crispy.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Place cooked pancakes in a single layer on a baking sheet, freeze, then transfer to a freezer bag for up to 3 months.
• Reheat: Crisp them up in a skillet or oven at 375°F (190°C) for a few minutes.

Frequently Asked Questions

Can I make these gluten-free?
Yes! Swap the flour for a gluten-free alternative like cornstarch or rice flour.

Can I make these ahead of time?
They are best fresh, but you can keep them warm in the oven at 200°F (95°C) until ready to serve.

Do I have to use onion?
No, but it adds great flavor. You can substitute with onion powder if preferred.

Conclusion

Crispy, golden, and packed with comforting flavor, these German Potato Pancakes are a must-try! Whether you enjoy them as a savory side or a sweet treat, they’re bound to become a favorite in your home.

Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: German

Nutritional Information (Per Serving):
Calories: 180 | Protein: 4g | Carbohydrates: 25g | Fat: 8g | Fiber: 3g | Sodium: 300mg

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