Kartoffelpuffer (German Potato Pancakes)

Why You’ll Love This Recipe

Kartoffelpuffer are comforting, versatile, and easy to prepare with just a handful of ingredients. The crispy golden edges and soft potato centers make them irresistible, and they can be paired with sweet or savory sides. Whether served at a festive holiday market or as a cozy family meal, these potato pancakes bring authentic German flavors straight to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 pounds starchy potatoes, peeled and very finely grated (raw, not cooked)
• 1 small yellow onion, very finely grated
• 2 large eggs
• 1/4 cup all-purpose flour (or more if needed)
• 1 teaspoon sea salt
• Neutral-tasting oil for frying

Directions

1. Peel and finely grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
2. Transfer the grated mixture to a large bowl. Add eggs, flour, and salt. Mix well until the batter holds together. Add more flour if the mixture seems too wet.
3. Heat a generous layer of neutral oil in a large skillet over medium-high heat.
4. Spoon portions of the potato mixture into the hot oil and flatten them into round pancakes.
5. Fry for 3–4 minutes on each side, or until golden brown and crispy.
6. Remove and drain on paper towels.
7. Serve immediately with applesauce, sour cream, or your favorite toppings.

Servings and timing

This recipe makes about 12–15 potato pancakes, serving 4–6 people. Preparation and cooking time takes approximately 35–40 minutes.

Variations

• Add chopped fresh herbs like parsley or chives for extra flavor.
• Mix in a little garlic for a savory twist.
• Replace flour with potato starch for a gluten-free option.
• Serve with smoked salmon and crème fraîche for a gourmet version.
• Make mini versions for appetizers or party platters.

Storage/Reheating

Store leftover Kartoffelpuffer in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F oven for 8–10 minutes until crisp. They can also be frozen on a baking sheet, then transferred to a freezer bag and kept for up to 2 months. Reheat from frozen in the oven until hot and crispy.

FAQs

What kind of potatoes work best for Kartoffelpuffer?

Starchy potatoes, like Russets, are ideal because they crisp up beautifully.

Do I need to squeeze the grated potatoes?

Yes, squeezing out excess liquid is essential to achieve crispy pancakes.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after preparing the batter, as the potatoes can oxidize and turn gray.

Why did my pancakes fall apart?

This usually happens if there’s too much moisture in the potatoes or not enough flour or egg to bind them.

Can I bake Kartoffelpuffer instead of frying?

Yes, though they won’t be as crispy. Bake at 400°F on a parchment-lined tray brushed with oil until golden.

What is traditionally served with Kartoffelpuffer?

They are often served with applesauce, sour cream, or sometimes even smoked salmon.

Can I use a food processor instead of grating by hand?

Yes, a food processor with a grating blade makes the process faster and easier.

How do I keep Kartoffelpuffer warm before serving?

Place them in a single layer on a baking sheet in a 200°F oven until ready to serve.

Are Kartoffelpuffer the same as latkes?

They are very similar, but latkes often contain matzo meal or baking powder and are a staple in Jewish cuisine.

Can I make them smaller or larger?

Yes, you can make bite-sized versions for appetizers or larger ones as a main dish.

Conclusion

Kartoffelpuffer are a delicious, crispy potato classic that captures the heart of German comfort food. Easy to make with simple ingredients, they’re versatile enough to pair with sweet or savory toppings. Whether served as a family dinner side or a festive market-style treat, these potato pancakes are sure to become a favorite in your kitchen.

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