German Potato Pancakes (Kartoffelpuffer)

why make this recipe

German Potato Pancakes, also known as Kartoffelpuffer, are a delicious and crispy treat that everyone loves. They are perfect for breakfast, lunch, or even as a side dish. This recipe is both easy to follow and quick to make, bringing a taste of Germany right to your kitchen. The combination of potatoes and onions gives them a wonderful flavor, and they pair beautifully with sour cream or applesauce. You’ll love how simple ingredients can create such a satisfying dish.

how to make German Potato Pancakes

Ingredients :

• 4 medium (550g / 1.2lb) potatoes (see notes)
• 1 small (90g) yellow onion
• 3 tbsp all-purpose flour
• 1/2 tsp salt
• 3/4 tsp white pepper
• 1/2 tsp smoked paprika
• 1 medium egg
• 1/4 cup (60ml) cooking oil (for frying)
• 2-3 tbsp chives (to garnish)

Directions :

1. Wash and peel the potatoes. Then using a grater or food processor, grate them on the small side.
2. Place the grated potatoes in a kitchen towel and wring to squeeze out as much excess water as possible. Keep the liquid aside for 5 minutes, don’t throw it away.
3. Grate the onion on the large side using the larger holes to maintain its texture. Squeeze out extra water from the onion using the same kitchen towel.
4. In a medium-sized bowl, combine the drained potatoes and onions. Add flour, salt, white pepper, smoked paprika, and the egg. Mix well to form a batter.
5. Drain most of the liquid from the potatoes and reserve the white potato starch at the bottom. Add about 2 tablespoons of this starch to the batter and mix.
6. Heat oil in a pan over medium-high heat. Add 1/4 cup of the pancake batter to the pan and press lightly to flatten. Don’t overcrowd the pan; work in batches to avoid soggy pancakes.
7. Cook for 3-4 minutes until the edges turn brown. Flip the pancakes and cook the other side for another 3-4 minutes until golden and crispy.
8. Remove pancakes on a wire rack to drain the excess oil and sprinkle sea salt immediately. You can keep them warm in a preheated oven while you cook the rest of the batter.
9. Spoon some sour cream on top and garnish with chopped chives. Enjoy them hot!

how to serve German Potato Pancakes

German Potato Pancakes are best served hot and crispy. They can be enjoyed plain, but adding a dollop of sour cream or applesauce makes them even more delightful. You can also serve them alongside a fresh salad or as a side with your favorite main dish.

how to store German Potato Pancakes

If you have leftover pancakes, place them in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. To reheat, place them in a hot skillet for a few minutes on each side to bring back their crispiness. You can also use a microwave, but the texture won’t be as crispy.

tips to make German Potato Pancakes

1. Make sure to squeeze out as much water as possible from the shredded potatoes and onions for crispy pancakes.
2. Use a non-stick pan to prevent sticking and ensure even cooking.
3. For extra flavor, you can add garlic powder or fresh herbs to the batter.
4. If you prefer, you can use sweet potatoes instead of regular potatoes for a different taste.

variation

You can add ingredients like grated carrots or shredded zucchini to the batter for a new twist. Some people even enjoy adding cheese for a richer flavor.

FAQs

1. Can I use frozen grated potatoes?
Yes, you can use frozen grated potatoes, but make sure to thaw and drain any excess moisture before use.

2. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or applesauce for a different taste.

3. Are these pancakes gluten-free?
No, this recipe contains all-purpose flour. However, you can substitute it with a gluten-free flour blend to make it gluten-free.

German Potato Pancakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious and crispy German Potato Pancakes (Kartoffelpuffer) made with simple ingredients. Perfect for any meal and best served hot with sour cream or applesauce.

---

Ingredients

• 4 medium (550g / 1.2lb) potatoes
• 1 small (90g) yellow onion
• 3 tbsp all-purpose flour
• 1/2 tsp salt
• 3/4 tsp white pepper
• 1/2 tsp smoked paprika
• 1 medium egg
• 1/4 cup (60ml) cooking oil (for frying)
• 2-3 tbsp chives (to garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash and peel the potatoes. Grate them using a grater or food processor.
2. Place grated potatoes in a kitchen towel and squeeze out excess water, keeping the liquid aside for 5 minutes.
3. Grate the onion and squeeze out extra water using the same kitchen towel.
4. In a bowl, combine drained potatoes and onions. Add flour, salt, white pepper, smoked paprika, and the egg; mix well.
5. Drain most liquid from the potatoes, reserving starch. Add 2 tablespoons of starch to the batter and mix.
6. Heat oil in a pan over medium-high heat; add 1/4 cup of batter, flattening slightly.
7. Cook for 3-4 minutes until edges are brown, flip, and cook for another 3-4 minutes until golden and crispy.
8. Remove pancakes to a wire rack to drain oil and sprinkle with sea salt.
9. Serve hot topped with sour cream and garnished with chives.

Notes

For crispy pancakes, ensure to squeeze out as much moisture as possible. Add garlic powder or fresh herbs for extra flavor.
For variations, consider adding grated carrots, zucchini, or cheese.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: German