German Potato Pancakes (Kartoffelpuffer)

Crispy on the outside and tender on the inside, German Potato Pancakes (Kartoffelpuffer) are a classic comfort food that’s easy to make and incredibly delicious. These golden-fried delights are perfect for breakfast, lunch, or as a snack with a side of applesauce or sour cream.

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Why You’ll Love This Recipe

• Crispy Perfection: Achieves the ideal crunch while staying tender inside.
• Simple Ingredients: Made with pantry staples, no fancy ingredients needed.
• Versatile: Enjoy them sweet with applesauce or savory with sour cream.
• Quick & Easy: Ready in just 30 minutes!

Ingredients

• Russet Potatoes (2 large, about 1 lb) – Starchy potatoes work best for crispiness.
• Onion (1 small, grated) – Adds a subtle sweetness.
• Eggs (2 large) – Helps bind everything together.
• All-Purpose Flour (¼ cup) – Gives structure to the pancakes.
• Salt (½ tsp) – Enhances flavor.
• Black Pepper (¼ tsp) – Adds a hint of spice.
• Nutmeg (a pinch, optional) – Traditional German touch.
• Vegetable Oil (for frying, about ½ cup) – For a golden, crispy crust.

Tools You’ll Need

• Box grater or food processor – To shred the potatoes and onion.
• Cheesecloth or kitchen towel – To squeeze out excess moisture.
• Mixing bowl – To combine ingredients.
• Large skillet – For frying to crispy perfection.
• Slotted spoon – To remove pancakes from oil.

How to Make German Potato Pancakes

1. Prep the Potatoes and Onion
Peel and grate the potatoes using the large holes of a box grater. Grate the onion as well. Place both in a clean kitchen towel and squeeze out as much moisture as possible.

2. Mix the Batter
In a large bowl, whisk the eggs, then add the grated potatoes and onion. Stir in the flour, salt, pepper, and nutmeg. Mix until well combined.

3. Heat the Oil
In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering.

4. Fry the Pancakes
Scoop about ¼ cup of the potato mixture and flatten it into a thin patty. Carefully place it into the hot oil. Fry for about 3–4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter.

5. Drain and Serve
Transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve warm with applesauce, sour cream, or a sprinkle of sugar.

What to Serve with Kartoffelpuffer

• Traditional Applesauce – A sweet and tangy contrast.
• Sour Cream – Adds creaminess and richness.
• Smoked Salmon or Cheese – For a savory twist.
• Cucumber Salad – A refreshing side.

Tips for the Best Kartoffelpuffer

• Squeeze Out Moisture: The drier the potatoes, the crispier the pancakes.
• Use Starchy Potatoes: Russets give the best texture.
• Don’t Overcrowd the Pan: Fry in batches for even crispiness.
• Keep Warm: If making a large batch, keep them warm in a 200°F (95°C) oven.

Storing and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in a single layer, then transfer to a bag for up to 3 months.
• Reheat: Bake at 375°F (190°C) for 10 minutes or crisp them up in a skillet.

Frequently Asked Questions

Can I make these gluten-free?
Yes! Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

Can I bake them instead of frying?
Yes! Bake at 425°F (220°C) on a greased baking sheet for 20 minutes, flipping halfway.

Why are my pancakes soggy?
Excess moisture! Be sure to squeeze out as much liquid as possible from the potatoes.

Conclusion

German Potato Pancakes (Kartoffelpuffer) are a must-try comfort food—crispy, golden, and packed with flavor. Whether you enjoy them sweet or savory, they’ll become a new favorite in your kitchen.

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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: German

Nutritional Information (Per Serving):
Calories: 220 | Protein: 5g | Carbohydrates: 30g | Fat: 10g | Fiber: 3g | Sodium: 280mg

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