There are few things more comforting and utterly delicious than a plate of perfectly crispy, golden-brown German Potato Pancakes. Known as Kartoffelpuffer or Reibekuchen in their homeland, these savory delights boast crispy, lacey edges and a tender, flavorful interior. This authentic recipe is surprisingly simple, relying on just a handful of basic ingredients to create a truly memorable side dish, appetizer, or light meal.
Whether you grew up enjoying these or are trying them for the first time, this guide will walk you through every step to ensure you get the absolute best German Potato Pancakes every single time. Forget soggy, dense pancakes; we’re aiming for pure, crispy perfection.
What Are German Potato Pancakes?
German Potato Pancakes are traditional pan-fried pancakes made from grated potatoes, flour, egg, and onion. They are a beloved staple in German cuisine, often found at Christmas markets and family dinner tables alike. Unlike American-style breakfast pancakes, Kartoffelpuffer are savory and are most commonly served with applesauce for a delightful sweet and savory contrast, or with a dollop of sour cream and fresh chives.
Why You’ll Love This Recipe
- Authentic Flavor: This recipe stays true to tradition, delivering the classic taste you’d find in a German kitchen.
- Incredibly Crispy: We’ll share the essential secrets to achieving that irresistible crunch and avoiding any sogginess.
- Simple, Everyday Ingredients: You only need a few pantry staples like potatoes, onion, and eggs to create this masterpiece.
- Versatile and Delicious: Enjoy them as a side dish with a main course like Boursin Chicken, as a satisfying lunch, or even as a hearty breakfast.
The Key to Perfectly Crispy Potato Pancakes
The secret to avoiding a dense, greasy pancake lies in two critical steps. First, you must use the right kind of potato. Starchy potatoes, like Russets, are the best choice. They have a lower moisture content and a fluffy texture that fries up beautifully. Second, you absolutely must squeeze out as much liquid as possible from the grated potato and onion mixture. Excess water is the enemy of crispiness; removing it is the single most important step for achieving that signature crunch.
Ingredients You’ll Need
The beauty of this traditional German recipe is its simplicity. You don’t need any fancy ingredients to make the best potato pancakes of your life. It all starts with high-quality, starchy potatoes for that perfect texture and flavor.
- Potatoes: Russet potatoes are the gold standard for their high starch and low moisture content.
- Onion: A yellow onion adds essential savory flavor that complements the potato perfectly.
- Egg: Acts as a binder to hold the pancake batter together.
- Flour: All-purpose flour helps bind the mixture and absorb any remaining moisture.
- Seasoning: Simple salt and black pepper are all you need to enhance the flavors.
- Oil: A neutral oil with a high smoke point, like canola or vegetable oil, is essential for frying.
How to Make German Potato Pancakes
Follow these simple steps for perfect Kartoffelpuffer. The key is to work quickly once the potatoes are grated to prevent them from oxidizing and turning brown. Have your pan ready to go!
- Prep the Potatoes and Onion: Peel the potatoes and the onion. Using the coarse side of a box grater or a food processor with a grating attachment, grate the potatoes and onion into a large bowl.
- Squeeze Out the Moisture: Transfer the grated mixture to a clean kitchen towel or several layers of cheesecloth. Gather the ends and twist tightly, squeezing out as much liquid as possible over the sink. This step is crucial for crispy results.
- Mix the Batter: Return the dry potato and onion mixture to the bowl. Add the egg, all-purpose flour, salt, and pepper. Mix with a fork until just combined. Do not overmix.
- Heat the Oil: Pour about 1/4 inch of neutral oil into a large, heavy-bottomed skillet (cast iron is excellent here) over medium-high heat. The oil is hot enough when a small piece of the batter sizzles immediately.
- Fry the Pancakes: Scoop about 1/4 cup of the mixture per pancake and drop it into the hot oil. Use the back of a spoon to flatten it into a thin, round pancake. Don’t overcrowd the pan. Fry for 3-5 minutes per side, until deeply golden brown and crispy on the edges.
- Drain and Serve: Remove the pancakes from the skillet and transfer them to a wire rack set over a baking sheet to drain any excess oil. Serve immediately while hot with your favorite toppings.
Expert Tips for Success
- Grate with a Food Processor: To save time and your knuckles, use the shredding disk on a food processor. It makes quick work of the potatoes and onion.
- Keep the Oil Hot: Ensure your oil is at the right temperature. If it’s not hot enough, the pancakes will absorb too much oil and become greasy.
- Press Them Thin: Flattening the pancakes in the pan helps them cook evenly and ensures maximum surface area for crisping up. A thinner pancake means a crispier pancake. Looking for another crispy recipe? Try these Crispy Roasted Cauliflower.
- Serve Immediately: Potato pancakes are at their absolute best when served fresh from the skillet.
What to Serve with Kartoffelpuffer
The classic and most popular way to serve German Potato Pancakes is with a side of applesauce. The sweetness of the apple perfectly cuts through the savory, fried pancake. Another traditional option is a dollop of sour cream or quark, often sprinkled with fresh chives. For a heartier meal, they are an excellent side dish for roasted meats, such as Oven Baked Chicken Drumsticks or a juicy pot roast.
Storage, Freezing, and Reheating
While best enjoyed fresh, you can store leftover potato pancakes. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat and bring back the crispiness, place them in a single layer on a baking sheet in a 400°F (200°C) oven for 5-10 minutes, or until hot and crispy. For longer storage, you can freeze them by placing cooled pancakes between layers of parchment paper in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
While they are best served fresh, you can make them ahead. To reheat and restore their crispiness, place the cooked pancakes in a single layer on a baking sheet in a 400°F (200°C) oven for 5-10 minutes.
The most traditional toppings are applesauce and sour cream. The sweetness of the applesauce provides a perfect contrast to the savory pancake. They can also be served as a side dish to roasted meats.
They are very similar! The main difference is that latkes, which are traditional in Jewish cuisine, often use matzo meal or breadcrumbs as a binder, while German Kartoffelpuffer typically use all-purpose flour.
Starchy potatoes like Russets or Idaho potatoes are the best choice. Their low moisture and high starch content helps make the pancakes light and crispy.
Soggy potato pancakes are almost always caused by excess moisture in the potato mixture. It is absolutely crucial to squeeze out as much liquid as possible from the grated potatoes and onions using a kitchen towel before mixing in the other ingredients.
The Best German Potato Pancake Recipe
German Potato Pancakes (Authentic Kartoffelpuffer)
Ingredients
Equipment
Method
- Using a box grater or food processor, grate the peeled potatoes and onion into a large bowl.
- Transfer the mixture to a clean kitchen towel. Twist tightly and squeeze out as much liquid as possible. This is essential for crispy pancakes.
- Return the dry potato mixture to the bowl. Add the lightly beaten egg, flour, salt, and pepper. Mix with a fork until just combined.
- Pour oil to a depth of 1/4 inch in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- Scoop 1/4 cup of batter per pancake into the hot oil, flattening with a spoon. Fry for 3-5 minutes per side, until deeply golden and crisp.
- Transfer cooked pancakes to a wire rack to drain. Serve immediately with applesauce or sour cream.
Notes
Ensure your oil is hot before adding the batter to prevent greasy pancakes.
Serve immediately for the best experience.
Share Your Creations!
We are sure this will become your go-to recipe for authentic German Potato Pancakes. There’s nothing better than sharing a plate of these crispy, golden treats with family and friends. If you make this recipe, we’d love to see it! Please leave a comment below or share a photo of your creations on Pinterest.
