German Potato Pancakes (Kartoffelpuffer)
Craving a comforting and authentic German dish? German Potato Pancakes, also known as Kartoffelpuffer, are crispy, golden-brown delights that are a staple in German cuisine. Whether served as a hearty breakfast, a savory snack, or a delicious side dish, these potato pancakes are easy to make and packed with rich flavors. Let’s dive into this classic breakfast recipe, perfect for any occasion!
Ingredients
- 4 large potatoes Idaho, Yukon Gold, or Russet
- 1 small onion grated
- 2 eggs beaten
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional, for extra flavor
- Vegetable oil for frying
- Chopped chives or green onions for garnish
Instructions
Prep the Ingredients
- Wash, peel, and grate the potatoes using a box grater.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
- Grate the onion separately and squeeze out excess moisture.
Mix the Batter
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, black pepper, and smoked paprika.
- Stir until well combined. The batter should be slightly sticky but not too wet.
Fry the Pancakes
- Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
- Scoop about ¼ cup of batter into the pan and flatten with a spatula.
- Fry for 3-4 minutes per side or until golden brown and crispy.
- Remove and place on a wire rack or paper towel to drain excess oil.
Serve and Enjoy!
- Garnish with chopped chives or green onions.
- Serve warm with applesauce, sour cream, or your favorite toppings.
Notes
✅ Remove moisture: Squeeze out as much liquid from the potatoes and onions as possible to get crispier pancakes.
✅ Don’t let the batter sit too long: The salt will draw out moisture, making the batter too wet. Fry immediately after mixing.
✅ Use the right potatoes: High-starch potatoes (like Russet or Yukon Gold) work best for a crispy texture.
✅ Double-fry for extra crunch: If you want ultra-crispy pancakes, fry them once, let them cool, and fry them again for 1-2 minutes.
✅ Don’t let the batter sit too long: The salt will draw out moisture, making the batter too wet. Fry immediately after mixing.
✅ Use the right potatoes: High-starch potatoes (like Russet or Yukon Gold) work best for a crispy texture.
✅ Double-fry for extra crunch: If you want ultra-crispy pancakes, fry them once, let them cool, and fry them again for 1-2 minutes.