German Potato Pancakes, or “Kartoffelpuffer,” are a classic comfort food with a crispy exterior and soft, tender interior. They are beloved across Germany and make an excellent side dish, appetizer, or snack. These pancakes have a satisfying crunch and a subtly savory flavor, thanks to the combination of grated potatoes, onions, and simple seasonings.
Perfect for any time of day, they’re commonly enjoyed with sour cream, applesauce, or a sprinkle of fresh herbs. Whether you’re cooking them for a cozy family dinner or a festive gathering, German Potato Pancakes are a treat everyone will love.
Why You’ll Love This Recipe:
• Crispy and Golden: The frying process gives these pancakes an irresistible crunch.
• Simple Ingredients: All you need are pantry staples and a few fresh items.
• Versatile: Serve them sweet or savory with your favorite toppings.
Ingredients (Serves 15):
• 6 gold potatoes, shredded
• 2 large eggs
• 2 tbsp flour
• ¼ tsp pepper
• ½ tsp salt
• ½ cup onion, finely chopped
• ¼ tsp baking powder
• ¼ cup vegetable oil, for frying
Instructions:
Step 1: Prepare the Potato Mixture
• Peel and shred the potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
• In a large bowl, combine the shredded potatoes, eggs, flour, pepper, salt, onion, and baking powder. Mix well with your hands or a spoon until all ingredients are evenly incorporated.
Step 2: Heat the Oil
• Heat the vegetable oil in a large skillet over medium-high heat. To check if the oil is ready, drop a small piece of the potato mixture into the skillet; it should sizzle immediately.
Step 3: Shape and Fry
• Using a ¼ cup measuring cup, scoop portions of the potato mixture and flatten them slightly into pancake shapes. Carefully place them into the hot oil, being sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until the pancakes are golden brown and crispy.
Step 4: Drain Excess Oil
• Remove the cooked pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
Step 5: Serve and Enjoy
• Serve the German Potato Pancakes hot with your choice of toppings, such as sour cream, applesauce, or a sprinkle of chives.
Tips:
• Dry Potatoes Are Key: Removing as much moisture as possible from the shredded potatoes ensures your pancakes will be crispy, not soggy.
• Keep Warm: If making a large batch, keep cooked pancakes warm in a 200°F (90°C) oven while frying the rest.
• Flavor Variations: Add fresh herbs like parsley or dill for a twist on the traditional recipe.
Storage Options:
• Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or oven to restore their crispiness.
• Freeze: Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and freeze for up to 1 month. Reheat from frozen in a 375°F (190°C) oven.
German Potato Pancakes are a classic dish that’s as comforting as it is delicious. Their simplicity, versatility, and incredible flavor make them a must-try recipe for any home cook.
