German Potato Pancakes Recipe

Introduction

German Potato Pancakes, also known as Kartoffelpuffer, are a delightful and crispy treat made from grated potatoes and onions. They can be enjoyed sweet with apple sauce or savory with sour cream, making them a versatile dish for any meal.

Ingredients

• 1 pound of potatoes
• 1 small onion
• Pinch of salt
• Pinch of pepper (optional for savory pancakes)
• 3 tablespoons flour
• 1 medium-sized egg
• Oil for frying

Instructions

1. Step 1: Wash and peel the potatoes and onion.
2. Step 2: Grate the potatoes and onion using the cheese grater side of a four-sided grater. If grating the onion is difficult, finely chop it instead.
3. Step 3: Squeeze the grated potatoes to drain excess water. Remove some liquid if it drips out when squeezed.
4. Step 4: Add salt, pepper (if using), flour, and the egg to the grated mixture.
5. Step 5: Mix everything well, preferably with clean hands, until the batter is combined.
6. Step 6: Heat 2 tablespoons of oil in a pan. Spoon about 2 tablespoons of batter per pancake, making sure they are not too thick or large for even cooking.
7. Step 7: Fry the pancakes for 3-4 minutes on each side until golden brown. Transfer them to a paper towel to absorb excess oil, and keep warm in a preheated oven if desired.
8. Step 8: Repeat frying with the remaining batter, adding more oil as needed.
9. Step 9: Serve immediately with apple sauce for a sweet option or sour cream, yoghurt, or quark for a savory finish.

Tips & Variations

• For extra crispiness, drain the potato mixture thoroughly before adding other ingredients.
• You can add a pinch of nutmeg or chopped fresh herbs like chives for additional flavor.
• Try using sweet potatoes instead of regular potatoes for a twist on the classic.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to retain their crispiness, or warm them in the oven. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make potato pancakes without an egg?

Yes, you can substitute the egg with a flax egg or omit it entirely, but the texture may be slightly less binding and a bit more crumbly.

How do I prevent potato pancakes from being soggy?

Make sure to squeeze out excess moisture from the grated potatoes before mixing. Also, use enough oil when frying and fry them until golden brown on both sides to ensure they crisp up well.

German Potato Pancakes Recipe

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★★★★★

5 from 93 reviews

Authentic German Potato Pancakes, crispy on the outside and tender inside, made from grated potatoes and onions, seasoned simply and fried to golden perfection. Served warm with sweet apple sauce or savory toppings like sour cream or yoghurt, these pancakes are a versatile and comforting traditional dish.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 8–10 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound of potatoes
• 1 small onion
• Pinch of salt
• Pinch of pepper (optional, for savory flavor)
• 3 tablespoons flour
• 1 medium-sized egg
• Oil for frying (about 2 tablespoons plus extra as needed)

Instructions

1. Prepare the Potatoes and Onion: Wash and peel one pound of potatoes, then peel one small onion.
2. Grate the Vegetables: Using the grating side of a four-sided grater, grate the potatoes into a bowl. Grate the onion as well; if this is difficult, finely chop the onion instead.
3. Drain Excess Water: Squeeze the grated potatoes to remove excess water that collects; drain some of the potato liquid if too watery.
4. Add Seasonings and Binding Ingredients: Add a pinch of salt, a pinch of pepper if desired, 3 tablespoons of flour, and one medium-sized egg to the grated vegetables.
5. Mix the Batter: Combine all ingredients thoroughly using clean hands for best mixing, until the batter is evenly blended.
6. Heat the Oil: Heat about two tablespoons of oil in a frying pan over medium heat to prepare for frying the pancakes.
7. Form and Fry the Pancakes: Scoop about two tablespoons of batter per pancake into the hot oil, spreading to ensure pancake isn’t too thick or too large; typically 2-4 pancakes fit in the pan at once.
8. Cook Until Golden Brown: Fry each side of the pancake for 3-4 minutes until golden brown, then remove from pan and place on a paper towel to absorb excess oil.
9. Keep Warm: Place cooked pancakes in a preheated oven to keep warm while frying remaining pancakes, adding more oil to the pan as needed.
10. Serve: Serve immediately with apple sauce for a sweet option or sour cream, yoghurt, or quark for a savory taste.

Notes

• For best texture, remove as much moisture from grated potatoes as possible before mixing.
• Adjust seasoning to taste; pepper is optional based on preference for sweet or savory pancakes.
• Use a non-stick or well-seasoned pan to prevent sticking and ensure even browning.
• Keeps warm in a low oven (approximately 200°F or 90°C) while frying remaining pancakes.
• Serve with traditional German sides like applesauce or quark for authenticity.

Keywords: German Potato Pancakes, Kartoffelpuffer, traditional German recipe, crispy potato pancakes, fried potato pancakes, savory pancakes, easy potato recipe