German Potato Pancakes Recipe

Introduction

German potato pancakes, or Kartoffelpuffer, are crispy and golden treats that make a comforting side or snack. Made from simple ingredients, they deliver rich flavor and satisfying texture perfect for any meal.

Ingredients

• 2 lb (900 g) russet potatoes, peeled
• 1 medium onion, finely grated
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• Vegetable oil, for frying
• Sour cream or applesauce, for serving

Instructions

1. Step 1: Peel and grate the potatoes. Place them in a clean towel and squeeze out as much moisture as possible.
2. Step 2: Transfer the grated potatoes to a bowl and add the finely grated onion, eggs, flour, salt, pepper, and nutmeg. Mix everything thoroughly until combined.
3. Step 3: Heat vegetable oil in a skillet over medium-high heat until shimmering.
4. Step 4: Scoop about 1/4 cup of the potato mixture per pancake and flatten slightly in your hands or in the skillet.
5. Step 5: Fry the pancakes for 3–4 minutes on each side until golden brown and crisp. Drain on paper towels to remove excess oil.
6. Step 6: Serve the potato pancakes warm with sour cream or applesauce for a classic touch.

Tips & Variations

• For extra crispiness, use a cast-iron skillet and avoid overcrowding the pan.
• You can substitute yellow onions for a slightly sweeter flavor.
• Add finely chopped fresh herbs like chives or parsley to brighten the taste.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to retain their crispness, or use a toaster oven. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the potato pancakes ahead of time?

Yes, you can prepare the batter ahead and refrigerate it for a few hours before frying. Cooked pancakes also reheat well in a skillet or oven.

What can I serve with German potato pancakes?

The traditional accompaniments are sour cream or applesauce, but they also pair nicely with smoked salmon, sauerkraut, or a simple green salad.

German Potato Pancakes Recipe

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4.6 from 107 reviews

Crispy and golden German Potato Pancakes, made from grated russet potatoes mixed with onion and spices, fried to perfection. These delicious pancakes are traditionally served warm with sour cream or applesauce, making for a comforting and hearty dish perfect for breakfast or a side.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 pancakes 1x
• Category: Side Dish
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Potato Pancakes

• 2 lb (900 g) russet potatoes, peeled
• 1 medium onion, finely grated
• 2 large eggs
• 1/4 cup (30 g) all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• Vegetable oil, for frying

For Serving

• Sour cream or applesauce, as desired

Instructions

1. Prepare Potatoes: Peel and grate the russet potatoes. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy pancakes.
2. Mix Ingredients: Transfer the dried grated potatoes to a large bowl. Add the finely grated onion, eggs, all-purpose flour, salt, black pepper, and optional ground nutmeg. Mix thoroughly until well combined.
3. Heat Oil: Heat vegetable oil in a skillet over medium-high heat until the oil shimmers, indicating it’s hot enough for frying.
4. Form Pancakes: Using a 1/4 cup measure, scoop the potato mixture and place it into the hot skillet. Flatten each scoop slightly with the back of a spatula to form thin pancakes.
5. Fry Pancakes: Fry the pancakes for 3 to 4 minutes on each side or until they turn golden brown and crispy. Adjust the heat if necessary to avoid burning.
6. Drain Excess Oil: Remove the cooked pancakes from the skillet and place them on paper towels to drain any excess oil.
7. Serve: Serve the potato pancakes warm, accompanied by sour cream or applesauce as a classic topping.

Notes

• For best texture, make sure to thoroughly squeeze out excess moisture from the grated potatoes.
• Nutmeg is optional but adds a subtle warmth; you can omit if preferred.
• Use a non-stick skillet for easier frying and flipping.
• Adjust seasoning to taste; you can add a pinch of garlic powder or fresh herbs for variation.
• Leftover pancakes can be reheated in a skillet to restore crispiness.

Keywords: German Potato Pancakes, Kartoffeln, crispy potato pancakes, fried potato pancakes, traditional German recipe