German Potato Pancakes

Crispy on the outside and tender on the inside, German Potato Pancakes are a comforting dish packed with savory flavor. These traditional pancakes, also known as “Kartoffelpuffer,” are versatile and perfect for breakfast, brunch, or as a side dish.

Why You’ll Love This Recipe

• Crispy Perfection: Double-frying ensures a golden-brown crust with an irresistibly crunchy texture.
• Simple Ingredients: Made with pantry staples, this recipe is both affordable and easy to prepare.
• Versatile: Enjoy them sweet with applesauce or savory with sour cream.
• Quick to Make: Ready in just 30 minutes, making them perfect for busy days.
• Classic Comfort Food: A traditional recipe that brings a touch of German flavor to your table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• russet potatoes
• yellow onion
• salt
• black pepper (optional, for savory pancakes)
• all-purpose flour
• large egg
• vegetable oil for frying

Directions

Step 1: Prepare the Potatoes and Onion

1. Wash and peel the russet potatoes. Grate them into a bowl using the large holes of a box grater.
2. Grate the onion into the same bowl.
3. Drain off any excess liquid pooling in the potato mixture to avoid soggy pancakes.

Step 2: Make the Batter

1. Add a pinch of salt, black pepper (if making savory pancakes), flour, and the egg to the potato-onion mixture.
2. Mix thoroughly using your hands until the ingredients are well combined into a thick batter.

Step 3: Fry the Pancakes

1. Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat.
2. Scoop about 2 tablespoons of the potato batter for each pancake into the skillet, flattening it slightly with the back of a spoon or spatula.
3. Fry for 3–4 minutes per side until golden brown and crispy. Transfer the pancakes to a paper towel-lined plate to drain excess oil.

Step 4: Double-Fry for Extra Crunch

1. Re-fry each pancake for 30–60 seconds per side to achieve an extra crispy texture.

Step 5: Serve

1. Serve the potato pancakes immediately while hot and crispy.
2. Top with your choice of toppings such as applesauce, brown sugar, sour cream, or a yogurt-based sauce.

Servings and Timing

• Servings: Makes 8 pancakes
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Cheesy Pancakes: Add shredded cheese, such as cheddar or gouda, to the batter for a savory twist.
• Herb-Infused: Mix in chopped fresh herbs like parsley, dill, or chives for added freshness.
• Sweet Option: Skip the pepper and pair the pancakes with cinnamon and sugar for a sweet treat.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
• Vegetable Add-Ins: Include grated zucchini or carrots for added flavor and nutrition.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness. Avoid microwaving to maintain texture.
• Freezing: Freeze cooked pancakes on a tray until firm, then transfer to a freezer-safe bag. Reheat directly from frozen in a 375°F (190°C) oven until heated through.

FAQs

Can I use other types of potatoes?

Russet potatoes are best due to their high starch content, but Yukon Gold potatoes can also work.

How do I prevent the pancakes from falling apart?

Ensure the batter is well-mixed and that the skillet is hot before frying.

What toppings are traditional for German Potato Pancakes?

Applesauce and sour cream are classic options, but they can also be served with smoked salmon or a creamy yogurt dip.

Can I make these pancakes in advance?

Yes, fry them once, refrigerate, and then re-fry before serving for optimal crispiness.

What type of oil is best for frying?

Neutral oils like vegetable, canola, or sunflower oil are ideal for frying.

Can I bake the pancakes instead of frying?

While frying yields the crispiest results, you can bake them at 400°F (200°C) on a greased baking sheet, flipping halfway through.

Do I need to squeeze the grated potatoes?

Draining excess liquid is sufficient; squeezing is not necessary unless the mixture is too wet.

Can I use a food processor to grate the potatoes?

Yes, a food processor with a grating attachment can save time.

How do I prevent the pancakes from sticking to the skillet?

Use a nonstick or well-seasoned cast-iron skillet and ensure the oil is hot before adding the batter.

Can I scale this recipe?

Yes, double or triple the ingredients to serve a larger group.

Conclusion

German Potato Pancakes are a timeless recipe that combines simple ingredients into a dish full of comforting flavor and satisfying crunch. Whether served sweet or savory, they’re a versatile addition to your meal lineup. Try them today and enjoy a taste of classic German cuisine!

German Potato Pancakes

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 pancakes 1x
• Category: Side Dish, Breakfast
• Method: Frying
• Cuisine: German
• Diet: Vegetarian

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Description

Authentic German Potato Pancakes are crispy on the outside and tender on the inside, making them a comforting, savory treat perfect for any meal. Serve with applesauce or sour cream for a traditional touch. Keywords: German potato pancakes, crispy potato pancakes, authentic German recipes.

 

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Ingredients

Units USM Scale 1x2x3x

• 1 lb russet potatoes
• 1 small yellow onion
• Pinch of salt, plus more for seasoning
• Pinch of black pepper (for savory pancakes)
• 3 tbsp all-purpose flour
• 1 large egg
• Vegetable oil (for frying)

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Instructions

Step 1: Prepare the Potatoes and Onion

1. Wash and peel the potatoes. Using the large grating side of a box grater, grate the potatoes into a large bowl.
2. Grate the onion into the same bowl. If excess liquid collects at the bottom, drain it to avoid soggy pancakes.

Step 2: Mix the Batter

1. Add a pinch of salt, black pepper (if making savory pancakes), flour, and egg to the grated potato-onion mixture.
2. Mix thoroughly with your hands or a spoon until the ingredients form a thick batter.

Step 3: Fry the Pancakes

1. Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat.
2. Scoop about 2 tablespoons of the potato batter into the skillet for each pancake. Flatten slightly with the back of a spoon or spatula.
3. Fry for 3–4 minutes on each side, or until both sides are deeply golden brown and crispy.
4. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.

Step 4: Double-Fry for Extra Crispiness

1. Re-fry each pancake for an additional 30–60 seconds per side for an extra-crispy texture.

Step 5: Serve

1. Serve the potato pancakes immediately while hot and crispy.
2. Top with applesauce, brown sugar, sour cream, or your favorite toppings.

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Notes

• For a sweeter version, omit pepper and pair with applesauce or powdered sugar.
• To prevent browning, place grated potatoes in cold water before mixing, but dry thoroughly before making the batter.
• Leftovers can be reheated in a skillet to restore crispiness.