Why Youโll Love This Recipe
German Potato Pancakes, also known as “Kartoffelpuffer,” are crispy, golden delights with a tender interior. They are quick to prepare, versatile, and can be enjoyed as a savory side dish or a sweet treat depending on your preference. Their simple ingredients and rich flavor make them a beloved dish in many households.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes
- Onion
- Eggs
- All-purpose flour
- Salt
- Pepper
- Oil for frying
Directions
- Peel and grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix well until the ingredients are fully incorporated.
- Heat oil in a large skillet over medium-high heat.
- Scoop a portion of the potato mixture and flatten it into a pancake shape.
- Fry the pancakes in the hot oil until golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove from the skillet and drain on paper towels to remove excess oil.
- Serve warm with applesauce, sour cream, or your preferred topping.
Servings and Timing
This recipe yields approximately 4 servings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Herbed Potato Pancakes:ย Add fresh herbs like parsley, chives, or dill for added flavor.
- Cheesy Pancakes:ย Mix in shredded cheese such as cheddar or parmesan for a cheesy twist.
- Spicy Version:ย Add a pinch of cayenne pepper or finely chopped chili for some heat.
- Vegetable Mix:ย Incorporate grated carrots or zucchini for added nutrition and color.
Storage/Reheating
Store leftover German Potato Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375ยฐF (190ยฐC) for 10 minutes until they are crispy again. Alternatively, reheat them in a skillet over medium heat until warmed through.
FAQs
How do I keep the potato pancakes crispy?
Ensure you squeeze out as much moisture as possible from the grated potatoes and fry them in hot oil.
Can I make German Potato Pancakes ahead of time?
Yes, you can make them ahead and reheat in the oven to regain their crispiness.
What type of potatoes should I use?
Starchy potatoes like Russets work best for a crispy texture.
Can I freeze potato pancakes?
Yes, freeze them in a single layer, then transfer to a freezer bag. Reheat in the oven without thawing.
What are traditional toppings for Kartoffelpuffer?
Traditional toppings include applesauce, sour cream, or even smoked salmon.
How do I prevent the pancakes from falling apart?
Ensure the mixture is not too wet and that you use enough flour and eggs to bind it.
Can I bake these instead of frying?
Yes, but they won’t be as crispy. Place on a greased baking sheet and bake at 400ยฐF (200ยฐC) until golden.
Are German Potato Pancakes gluten-free?
Not traditionally, but you can use gluten-free flour as a substitute.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil.
Can I add meat to the pancakes?
Yes, finely chopped cooked bacon or ham can be added for extra flavor.
Conclusion
German Potato Pancakes are a versatile, delicious dish perfect for any occasion. Whether served savory with sour cream or sweet with applesauce, they are sure to be a hit. Enjoy their crispy texture and comforting flavor with your favorite variations and toppings.
Print
German Potato Pancakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Description
These crispy German potato pancakes, known as Reibekuchen or Kartoffelpuffer, are golden-brown on the outside and tender on the inside. Perfect for breakfast, brunch, or as a savory snack, theyโre traditionally served with applesauce or sour cream.
Ingredients
- 4 large russet potatoes, peeled
- 1 medium onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- Vegetable oil, for frying
Instructions
- Grate the Potatoes & Onion:
Using a box grater or food processor, grate the potatoes and onion. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible. - Mix the Batter:
Transfer the drained potatoes and onion to a large bowl. Add the eggs, flour, salt, pepper, and nutmeg (if using). Stir until well combined. - Heat the Oil:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering. - Fry the Pancakes:
Scoop 2โ3 tablespoons of the potato mixture per pancake into the hot oil. Flatten gently with the back of a spoon to form small, thin pancakes. - Cook Until Golden:
Fry for 3โ4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning. - Drain & Serve:
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with applesauce or sour cream.
Notes
- Crispier Pancakes:ย Make sure to squeeze out as much moisture as possible from the potatoes.
- Flavor Boost:ย Add chopped chives or parsley for extra flavor.
- Reheating Tip:ย Reheat in an oven at 350ยฐF (175ยฐC) to maintain crispiness.
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