German Potato Pancakes are the kind of irresistible comfort food that makes everyone feel at home, whether you grew up with them or are tasting them for the very first time. Crisp on the outside and tender within, these golden beauties are a classic side dish or snack that brings together just a handful of humble ingredients for maximum flavor. Whether you serve them with a dollop of cool sour cream or a spoonful of sweet applesauce, German Potato Pancakes are guaranteed to steal the spotlight at any table.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—the ingredients are basic staples, yet each one is essential to creating the authentic flavor and signature texture of German Potato Pancakes. Let’s take a closer look at what you’ll need and why every element matters.
- Russet potatoes (2 pounds, peeled): Starchy potatoes like russets give these pancakes their ideal crisp edges and fluffy interiors.
- Small onion (1): Adds just the right amount of savory depth and a subtle sweetness to balance out the potatoes.
- Large eggs (2): Essential for binding the mixture together so your pancakes hold their shape while frying.
- All-purpose flour (1/4 cup): Just enough to help with crisping and structure without weighing down the pancakes.
- Salt (1 teaspoon): Brings out the natural flavors and keeps the dish from tasting flat.
- Black pepper (1/2 teaspoon): Adds a gentle kick and a hint of warmth to each bite.
- Baking powder (1/4 teaspoon): A tiny lift for extra tenderness in the center of every pancake.
- Vegetable oil (for frying): Choose a neutral oil with a high smoke point to get those pancakes perfectly golden and crisp.
- Sour cream or applesauce (optional, for serving): Traditional toppings that complement the savory and sweet notes of the pancakes.
How to Make German Potato Pancakes
Step 1: Grate the Potatoes and Onion
Start by peeling your russet potatoes and onion. Using a box grater or food processor, grate both into fine shreds. This not only makes sure the pancakes cook evenly, but also brings out that classic, rustic texture everyone loves in German Potato Pancakes.
Step 2: Squeeze Out Excess Liquid
Now, this step is the real secret to crispy pancakes. Gather the shredded potato and onion mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can. The drier the mix, the crispier your pancakes will turn out—so don’t be shy about giving it a good squeeze!
Step 3: Mix the Batter
Transfer your shredded, squeezed potatoes and onion into a large mixing bowl. Add the eggs, flour, salt, pepper, and baking powder. Stir everything together until fully combined. The mixture should be moist but not soggy, and all the flour should be absorbed.
Step 4: Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet and set it over medium heat. You want the oil hot enough that a small dollop of the mixture sizzles instantly, but not so hot that it smokes. This is key for that signature German Potato Pancakes crunch!
Step 5: Fry the Pancakes
Scoop about 1/4 cup of the potato mixture into the skillet for each pancake, flattening them gently with the back of your spoon. Fry for 3–4 minutes per side, or until each pancake is golden brown and crisp. Fry in batches and avoid crowding the pan for the best results.
Step 6: Drain and Serve
Once golden and crisp, transfer your pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil as needed. Serve the German Potato Pancakes warm, straight from the pan, with your choice of sour cream or applesauce.
How to Serve German Potato Pancakes
Garnishes
A sprinkle of chopped chives, green onions, or fresh parsley is all you need to brighten up German Potato Pancakes. For a little extra flavor, try a light dusting of smoked paprika or a twist of freshly ground black pepper right before serving.
Side Dishes
These pancakes play well with so many sides! Serve them with a fresh green salad for a light lunch, alongside bratwurst for a hearty dinner, or pair them with a bowl of tangy sauerkraut for a true German experience. And of course, a spoonful of applesauce or a dollop of tangy sour cream is the classic way to enjoy German Potato Pancakes.
Creative Ways to Present
Stack your pancakes high for a dramatic brunch platter, or make mini versions for a party-friendly appetizer. You can even top each pancake with smoked salmon, a poached egg, or roasted vegetables for a modern twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra German Potato Pancakes (which is honestly a rare occurrence!), let them cool completely and then store in an airtight container in the refrigerator for up to 3 days. Layering them between parchment or wax paper helps keep them from sticking together.
Freezing
For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months—just be sure to label so you don’t lose track!
Reheating
To regain that irresistible crispiness, reheat German Potato Pancakes in a skillet over medium heat with a splash of oil, or bake them in a hot oven (about 400°F) for a few minutes until sizzling and golden. Avoid microwaving, as it can make them soggy.
FAQs
Can I use a different type Side Dish, Appetizer
Russets are preferred for their high starch content, but Yukon Golds can also work if that’s what you have on hand. Just avoid waxy varieties, as they won’t crisp up as nicely in German Potato Pancakes.
Do I have to peel the potatoes?
Peeling is traditional and gives the pancakes a smoother texture, but if you’re short on time or enjoy a bit of rustic flair, you can leave the skins on—just be sure to scrub them well beforehand.
What’s the best way to keep German Potato Pancakes warm for serving?
Simply place the cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish frying the rest. This keeps them hot and crispy until you’re ready to serve.
Can I make German Potato Pancakes gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free blend or even potato starch. The result will be just as delicious and crispy.
Why are my pancakes soggy instead of crispy?
The most common culprit is excess moisture in the potato and onion mixture, or overcrowding the pan during frying. Make sure to squeeze out as much liquid as possible and fry in smaller batches for the best crunch.
Final Thoughts
If you’ve never tried making German Potato Pancakes at home, now’s the perfect time to give it a go. They’re simple, satisfying, and guaranteed to win over anyone who takes a bite. So gather your ingredients, fire up your skillet, and let the comfort of these classic pancakes bring a little extra joy to your table!
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German Potato Pancakes Recipe
- Total Time: 35 minutes
- Yield: 12 pancakes 1x
- Diet: Vegetarian
Description
German Potato Pancakes, also known as Kartoffelpuffer, are crispy and golden fried pancakes made from grated russet potatoes and onions. Perfect as a side dish or appetizer, these traditional German treats are simple to prepare and deliciously served with sour cream or applesauce.
Ingredients
Main Ingredients
- 2 pounds russet potatoes (peeled)
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder
- Vegetable oil for frying
For Serving (Optional)
- Sour cream
- Applesauce
Instructions
- Prepare the Potatoes and Onion: Grate the peeled russet potatoes and small onion using a box grater or food processor. Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to ensure crisp pancakes.
- Mix the Batter: Transfer the drained potato and onion mixture to a large bowl. Add the eggs, all-purpose flour, salt, black pepper, and baking powder. Mix thoroughly until all ingredients are fully combined, forming a thick batter.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking. This is crucial for frying the pancakes properly.
- Fry the Pancakes: Scoop approximately 1/4 cup of the potato mixture into the hot oil for each pancake. Flatten gently with the back of a spoon to form a thin pancake shape. Fry for 3–4 minutes on each side, or until they become golden brown and crispy.
- Drain Excess Oil: Once fried, transfer the pancakes onto a paper towel-lined plate to absorb any excess oil. This keeps them from becoming greasy.
- Repeat Frying: Continue frying the remaining batter in batches, adding more oil to the pan as necessary. To keep the cooked pancakes warm and crispy, place them in a 200°F (95°C) oven while you finish frying the rest.
- Serve: Serve the German Potato Pancakes warm, optionally accompanied by sour cream or applesauce for a traditional touch.
Notes
- For extra crispiness, fry the pancakes in small batches and avoid overcrowding the pan which can lower the oil temperature.
- Keep cooked pancakes warm in a low oven (200°F or 95°C) while frying the remaining batch.
- The pancakes are best enjoyed fresh but can be reheated in a skillet to restore their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
