German Potato Pancakes

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Crispy on the outside, tender on the inside—German Potato Pancakes, also known as “Kartoffelpuffer,” are a golden, savory delight I love making whenever I crave something hearty and satisfying. This traditional dish brings back cozy memories of Sunday brunches and autumn evenings, often served with a dollop of sour cream or applesauce. Whether you’re enjoying them as a side dish or the main event, these pancakes always steal the show.

I’ve tested countless variations, and this version is the one I keep coming back to. The balance of shredded potatoes, onion, and just the right amount of seasoning creates that irresistible crunch without being greasy. Plus, they’re quick to whip up with basic pantry ingredients. If you love comfort food that’s simple yet deeply flavorful, this is for you.

Why You’ll Love This German Potato Pancakes Recipe

• Crispy perfection: These pancakes fry up beautifully golden with a crunchy edge.
• Simple ingredients: You likely already have everything you need.
• Versatile dish: Serve them for breakfast, brunch, or even as a savory snack.
• Traditional comfort: Brings the flavors of German cuisine straight to your table.
• Kid-approved: Even picky eaters love these!

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What Kind of Potatoes Should I Use?

For the best texture, starchy potatoes like Russets are ideal. They yield a crispier edge and a fluffier interior, which is exactly what we want. Yukon Golds can also work well if you prefer a creamier bite, but avoid waxy potatoes like red or fingerlings—they tend to hold too much moisture and result in soggy pancakes.

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Options for Substitutions

• Gluten-Free? Use potato starch or a 1:1 gluten-free flour blend instead of all-purpose flour.
• No eggs? Try a flax egg (1 tbsp ground flax + 3 tbsp water) to help bind the batter.
• Add-ins: Mix in shredded carrots or zucchini for extra veggies.
• Want a spicier kick? Add a pinch of cayenne or smoked paprika to the batter.
• Different oils: You can fry them in vegetable oil, canola, or even clarified butter for extra flavor.

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Ingredients for this German Potato Pancakes Recipe

• Russet Potatoes – The star of the recipe, these starchy potatoes deliver that signature crispy exterior and fluffy interior.
• Yellow Onion – Adds a savory depth and balances the starchiness of the potatoes.
• All-Purpose Flour – Helps bind the mixture and gives structure to the pancakes.
• Eggs – Acts as a binder to keep the mixture together during frying.
• Salt & Pepper – Essential seasonings to bring out the natural flavor of the potatoes.
• Oil for Frying – A neutral oil like canola or vegetable ensures a golden, crisp finish.

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Step 1: Prep the Potatoes and Onion

Peel the potatoes and onion. Grate both using the large holes of a box grater or a food processor. Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is key for getting that crispy texture.

Step 2: Mix the Batter

Transfer the squeezed potato-onion mixture into a large bowl. Add the flour, eggs, salt, and pepper. Stir until everything is well combined and the mixture holds together.

Step 3: Heat the Oil

In a large skillet, heat about 1/4 inch of oil over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately upon contact.

Step 4: Form and Fry the Pancakes

Scoop about 1/4 cup of the mixture per pancake, flattening it gently in the skillet. Don’t overcrowd the pan. Fry for 3–4 minutes on each side, or until golden brown and crisp.

Step 5: Drain and Serve

Transfer the pancakes to a paper towel-lined plate to drain excess oil. Serve hot with sour cream, applesauce, or your favorite dipping sauce.

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How Long to Prepare the German Potato Pancakes Recipe

Preparation Time: Grating potatoes and onion, then squeezing out the moisture and mixing the batter, will take about 20 minutes. It’s a simple process but does require a bit of hands-on time to get the texture just right.

Cooking Time: Each batch takes around 6–8 minutes to fry (3–4 minutes per side). If you’re cooking in batches, the total frying time can be about 20–30 minutes, depending on the size of your skillet.

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Tips for Perfect German Potato Pancakes

• Dry Potatoes = Crispy Pancakes: The drier your potato mixture, the better your pancakes will crisp up.
• Preheat the Oil: Always ensure the oil is hot before adding the batter; otherwise, the pancakes absorb oil and turn soggy.
• Don’t Flip Too Soon: Let the pancakes get golden before flipping to avoid breakage and ensure even browning.
• Drain Well: Place finished pancakes on paper towels to remove excess oil.
• Serve Immediately: These are best served hot and fresh for the ultimate texture and flavor.

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Watch Out for These Mistakes While Cooking

• Using Waxy Potatoes: These hold too much moisture and won’t crisp properly.
• Skipping the Squeeze Step: If you don’t remove the water, your batter will be wet and mushy.
• Crowding the Pan: This reduces the oil temperature and leads to uneven frying.
• Under-seasoning: Potatoes need salt—taste and adjust your batter before frying the full batch.
• Not Maintaining Oil Temp: If the oil cools down too much between batches, the pancakes won’t cook properly.

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What to Serve With German Potato Pancakes?

1. Sour Cream

A classic pairing that complements the crispy, savory bite.

2. Applesauce

This sweet contrast is a traditional German favorite—surprisingly delicious!

3. Smoked Salmon

Add a gourmet twist with cream cheese and smoked salmon on top.

4. Fried Eggs

Top with a fried egg and a sprinkle of chives for a hearty breakfast.

5. German Sausages

Serve alongside bratwurst or knackwurst for a full Bavarian-inspired meal.

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Storage Instructions

Refrigerating: Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, crisp them in a hot skillet or in the oven at 375°F (190°C) for 10–15 minutes.

Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a zip-top bag or container. They’ll keep well for up to 2 months. Reheat from frozen in the oven or toaster oven for best texture.

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Estimated Nutrition

Per pancake (approximate values):

• Calories: 160
• Protein: 3g
• Carbohydrates: 20g
• Fat: 8g
• Saturated Fat: 1g
• Fiber: 2g
• Sugar: 1g
• Sodium: 210mg

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Frequently Asked Questions

How do I keep potato pancakes crispy after cooking?

Place them on a wire rack in a warm oven (200°F) until serving. Avoid stacking them to preserve crispiness.

Can I make the batter ahead of time?

It’s best to fry the batter right after mixing. If needed, you can prep the dry grated potatoes and onion a few hours ahead and store them in water. Drain and dry before mixing the batter.

What oil is best for frying these pancakes?

Neutral oils like canola or vegetable oil are ideal because they have a high smoke point and won’t overpower the flavor.

Can I bake these instead of frying?

Yes, although they won’t be as crisp. Bake at 425°F on a parchment-lined tray, flipping halfway through, until golden.

Why are my pancakes falling apart?

You might not have squeezed enough liquid from the mixture, or the batter may need more binder (try an extra egg or tablespoon of flour).

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Conclusion

German Potato Pancakes are the kind of dish that never fails to comfort and impress. Whether you’re recreating a childhood favorite or discovering them for the first time, their golden crispiness and rich flavor are irresistible. With a handful of simple ingredients and the right technique, you can bring this beloved German classic to your own table—perfectly golden, every time.

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