Crispy German Potato Pancakes Recipe: A Taste of Bavaria

Crispy german potato pancakes burst with golden-brown deliciousness that transports you straight to cozy european kitchens.

Rustic ingredients blend seamlessly in this traditional comfort dish.

Comfort meets simplicity through carefully shredded potatoes and minimal seasoning.

Memories of grandmother’s cooking emerge with each perfectly crafted pancake.

Salt and pepper dance alongside onions to create authentic flavor profiles.

Fragrant herbs elevate these delectable treats beyond ordinary side dishes.

FAQs

• Are Kartoffelpuffer difficult to make at home?

Not at all! These potato pancakes are surprisingly simple. With just a few basic ingredients like potatoes, onions, eggs, and flour, you can create delicious pancakes in under 30 minutes.

• Can I use a different type of potato for this recipe?

Starchy potatoes like Russet or Yukon Gold work best. They have higher starch content which helps bind the pancakes and creates a crispy exterior.

• How do I prevent my potato pancakes from becoming soggy?

The key is to remove as much moisture from the grated potatoes as possible. Use a clean kitchen towel to squeeze out excess liquid before mixing with other ingredients. This ensures a crisp and golden result.

• Is it necessary to use a specific type of pan for frying Kartoffelpuffer?

A heavy-bottomed skillet or cast-iron pan works perfectly. These pans distribute heat evenly and help achieve that beautiful golden-brown color on your potato pancakes.

German Potato Pancakes That Crisp Up Like a Dream

• Simplify Comfort Cooking: Whip up these authentic German potato pancakes with minimal ingredients and basic kitchen skills, making them perfect for home cooks of all levels.
• Versatile Mealtime Marvel: Enjoy these crispy pancakes for breakfast, lunch, or dinner, transforming a simple potato dish into a satisfying meal that works for any occasion.
• Quick and Crowd-Pleasing: Get ready to impress family and friends with a traditional recipe that comes together quickly and delivers maximum flavor with minimal effort.
• Family-Friendly Favorite: Kids and adults alike will love the crispy exterior and soft interior, creating a universally appealing dish that brings everyone together at the table.

German Potato Pancakes (Kartoffelpuffer) Ingredient List

• Potatoes: Starchy root vegetable perfect for creating crispy pancakes.
• Onion: Adds depth of flavor and aromatic sweetness.
• Eggs: Binding agent that helps hold the pancakes together.

• Salt, Black Pepper: Essential for enhancing the overall taste of the pancakes.

• All-Purpose Flour, Breadcrumbs: Help create a crispy exterior.
• Vegetable Oil: Ideal for frying and achieving golden-brown color.

• Applesauce, Sour Cream: Classic German potato pancake toppings that add extra flavor and richness.

Kartoffelpuffer German Potato Pancakes Frying Instructions

Step 1: Prepare Your Ingredients

Gather fresh potatoes, onions, eggs, flour, salt, and pepper. You’ll also want vegetable oil for frying and optional toppings like applesauce or sour cream.

Step 2: Grate The Potatoes

Wash potatoes thoroughly and use a box grater to shred them into fine, thin strips. Work quickly to prevent browning and place grated potatoes in a clean kitchen towel.

Step 3: Remove Excess Moisture

Squeeze the potato shreds tightly within the kitchen towel to extract as much liquid as possible. This crucial step ensures crispy pancakes.

Step 4: Mix The Batter

• Grated potatoes
• Finely chopped onions
• Beaten eggs
• Flour
• Salt
• Pepper

Stir ingredients until well incorporated and forming a consistent mixture.

Step 5: Heat The Cooking Surface

Place a large skillet over medium-high heat and add vegetable oil. Ensure the oil is hot but not smoking.

Step 6: Form And Fry Pancakes

Drop spoonfuls of potato mixture into the hot oil, flattening them into thin pancakes. Fry until golden brown and crispy on both sides, approximately 3-4 minutes per side.

Step 7: Drain And Serve

Transfer pancakes to a paper towel-lined plate to remove excess oil. Serve immediately with preferred toppings like applesauce or sour cream.

Step 8: Enjoy Your Creation

Savor the crispy exterior and soft interior of these traditional German potato pancakes. Perfect as a side dish or main course!

Potato Pancake Tips for Crispy German Flavor

• Grate Potatoes Carefully: Use the fine side of a box grater for the smoothest texture, ensuring uniform shredding without creating mushy potato pieces.
• Squeeze Out Moisture: Wrap grated potatoes in a clean kitchen towel and press firmly to remove excess liquid, which helps achieve maximum crispiness when frying.
• Control Oil Temperature: Maintain medium-high heat around 350-375°F to prevent burning and ensure golden-brown, crispy pancakes with a perfectly cooked interior.
• Season Generously: Add salt, pepper, and optional nutmeg to enhance the potato pancakes' flavor, creating a more complex and delicious taste profile.
• Serve Immediately: Enjoy Kartoffelpuffer right after cooking to preserve their crispy exterior and maintain the ideal texture and temperature.

Save German Potato Pancakes for Later Meals

• Store leftover potato pancakes in an airtight container in the refrigerator for up to 3-4 days. Place a paper towel between layers to absorb moisture and prevent sogginess.
• Wrap individual pancakes in plastic wrap or aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months to maintain best quality and taste.
• Preheat oven to 375°F. Spread pancakes on a baking sheet and bake for 5-7 minutes until crispy and heated through. Avoid microwave reheating to preserve their original crunch.
• Warm a non-stick skillet over medium heat. Add a small amount of oil and cook pancakes for 2-3 minutes on each side until crisp and heated completely.

German Potato Pancakes Matches

• Pair with Crisp Riesling: Complement the potato pancakes' richness with a chilled, slightly sweet German Riesling that balances the savory flavors and cuts through the pancake's crispy texture.
• Serve with Tangy Applesauce: Create a classic German side by preparing homemade applesauce with a hint of cinnamon, which provides a sweet and tart contrast to the golden-brown potato pancakes.
• Match with Smoked Salmon: Top the potato pancakes with delicate slices of cold-smoked salmon, adding a luxurious protein element and creating a gourmet twist on the traditional recipe.
• Enhance with Herbed Sour Cream: Prepare a zesty sour cream dip by mixing fresh chives, dill, and a touch of garlic, offering a creamy and herbaceous accompaniment that elevates the potato pancakes.

German Potato Pancake Serving Styles

• Gluten-Free Option: Replace wheat flour with almond flour or gluten-free breadcrumbs to make the potato pancakes suitable for those with gluten sensitivities.
• Vegan Adaptation: Swap eggs with ground flaxseed mixed with water or use a commercial egg replacer to create a plant-based version of the traditional recipe.
• Herb-Infused Variation: Add fresh herbs like chives, dill, or parsley to the potato mixture for an extra burst of flavor and aromatic complexity.
• Low-Carb Alternative: Substitute potatoes with grated cauliflower or zucchini to create a lighter, lower-carbohydrate version of the classic German potato pancake.

German Potato Pancakes Recipe

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4.8 from 40 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Crispy german potato pancakes bring Old World charm to modern kitchens, delivering golden-brown comfort with each delectable bite. Potato lovers will savor these traditional kartoffelpuffer, perfectly seasoned and served alongside tangy applesauce or creamy sour cream.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs (907 grams) potatoes (Russet or Yukon Gold), peeled and grated
• 1 small onion, finely grated
• 2 large eggs

Binding and Seasoning Ingredients:

• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional for authentic flavor)

Cooking Ingredients:

• Vegetable oil for frying
• Applesauce or sour cream (for serving)

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Instructions

1. Gather fresh russet potatoes, onions, eggs, flour, salt, and pepper. Peel potatoes and rinse them thoroughly under cold water to remove excess starch.
2. Grate potatoes and onions using the large holes of a box grater or food processor. Place grated mixture into a clean kitchen towel and squeeze out as much liquid as possible over a bowl.
3. Allow potato liquid to rest for a few minutes so the starch settles at the bottom. Carefully drain the water, keeping the white potato starch sediment.
4. Transfer squeezed potato and onion mixture into a large mixing bowl. Add the reserved potato starch, eggs, flour, salt, and pepper. Mix ingredients until well combined.
5. Heat vegetable oil in a large skillet over medium-high heat. The oil should be deep enough to create a crispy exterior for the pancakes.
6. Using a large spoon or measuring cup, carefully drop potato mixture into hot oil, gently pressing each pancake to flatten into thin rounds.
7. Fry pancakes for 3-4 minutes per side, or until golden brown and crispy. Rotate pancakes to ensure even cooking and prevent burning.
8. Remove pancakes with a slotted spatula, allowing excess oil to drain on paper towel-lined plates. Sprinkle with additional salt if desired.
9. Serve immediately while hot and crisp. Accompany with traditional toppings like applesauce, sour cream, or a sprinkle of fresh chives.

Notes

• Choose starchy potatoes like Russet or Idaho for the best texture and crispy exterior.
• Squeeze out excess liquid from grated potatoes using a clean kitchen towel to ensure maximum crispiness.
• Replace wheat flour with cornstarch or rice flour for a celiac-friendly version of these pancakes.
• Crisp up leftover pancakes in a hot skillet or air fryer to restore their original crunchiness and prevent sogginess.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 1 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 60 mg