German Potato Pancakes

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Golden, crispy, and irresistibly savory, German Potato Pancakes (also known as Kartoffelpuffer) are a beloved comfort food with roots that go deep into traditional German cuisine. Perfectly pan-fried until crisp and golden brown, these humble delights boast shredded potatoes and onions, a touch of seasoning, and a whole lot of old-world charm. Whether served with a dollop of sour cream, a sprinkle of chives, or a side of applesauce, they strike that delicious balance between rustic and refined.

These potato pancakes make a cozy weekend brunch centerpiece, a unique appetizer, or even a comforting main dish when paired with a fresh salad or soup. Easy to make and deeply satisfying, they invite everyone to the table with their crispy edges and warm, hearty centers. If you’re looking to bring a bit of Germany into your kitchen, this is a recipe you’ll want to revisit again and again.

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Why You’ll Love This German Potato Pancakes Recipe

• Crispy Outside, Tender Inside: The contrast in texture is absolutely dreamy.
• Budget-Friendly: Made from pantry staples like potatoes, onion, and eggs.
• Versatile Pairings: Serve sweet or savory – they work with sour cream, applesauce, or smoked salmon.
• Authentically German: Bring an international classic to your family table.
• Quick to Prepare: From prep to pan in under 30 minutes.

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Preparation Phase & Tools to Use

Before diving in, it’s good to have everything ready and within reach. Here’s a breakdown of what you need and why each tool matters:

• Box Grater or Food Processor: Essential for shredding potatoes and onions quickly and uniformly.
• Cheesecloth or Clean Kitchen Towel: Helps squeeze out excess moisture from the shredded potatoes, ensuring a crisp fry.
• Mixing Bowl: For combining the shredded ingredients with egg and flour.
• Large Skillet (preferably cast iron or nonstick): For even, golden browning.
• Spatula: To flip pancakes without breaking them.
• Paper Towels & Plate: For draining oil and keeping the pancakes crisp.

Each tool contributes to the texture and ease of cooking. Proper prep guarantees that these pancakes come out perfectly crisp, not soggy.

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Ingredients for the German Potato Pancakes

• Russet Potatoes: Their starchy nature helps bind the pancakes and adds a fluffy interior.
• Yellow Onion: Brings a gentle sweetness and aromatic depth.
• Eggs: Act as a binder to hold the mixture together.
• All-Purpose Flour: Adds structure and crispness to each pancake.
• Salt & Pepper: Basic seasoning to enhance flavor.
• Oil (Canola or Sunflower): High-smoke point oil for perfect frying without burning.
• Chives or Parsley (Optional): For garnish and a pop of freshness.

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How To Make the German Potato Pancakes

Step 1: Grate and Drain the Potatoes

Peel and grate the potatoes and onion using a box grater or food processor. Wrap them in cheesecloth or a clean towel and squeeze out as much moisture as possible. This step is crucial for crispy pancakes.

Step 2: Mix the Batter

In a mixing bowl, combine the drained potato mixture with eggs, flour, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.

Step 3: Heat the Oil

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering but not smoking. This ensures the pancakes fry up golden and crispy.

Step 4: Fry to Perfection

Drop spoonfuls of the mixture into the hot skillet and flatten gently with the back of a spatula. Fry each side for 3-4 minutes or until golden brown. Work in batches to avoid overcrowding.

Step 5: Drain and Serve

Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve hot, garnished with fresh chives and a dollop of sour cream or applesauce.

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How to Serve and Store These Crispy Classics

Serve German Potato Pancakes straight from the pan while they’re still piping hot and crunchy. Top them with sour cream, applesauce, or even smoked salmon and dill for a brunch twist. They also make a fantastic side to hearty dishes like goulash or bratwurst.

To store leftovers, let the pancakes cool completely before placing them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to bring back their crisp texture – avoid the microwave, which softens the exterior.

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prep the batter in advance, but fry them fresh for best results.

Can I use other types of potatoes?

Russets are ideal, but Yukon Golds can work in a pinch. Avoid waxy potatoes as they retain more moisture.

What’s the best oil for frying these?

Neutral oils like canola or sunflower are best due to their high smoke point and clean flavor.

Can I freeze German Potato Pancakes?

Absolutely! Cool them completely, separate with parchment, and store in a freezer-safe bag for up to 2 months. Reheat in an oven.

Are these gluten-free?

Not naturally, but you can substitute flour with a gluten-free alternative like potato starch or rice flour.

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Want More Potato Recipe Ideas?

If these German Potato Pancakes hit the spot, you might want to try out a few of these comforting favorites from the Kitchen By Kate collection:

• Simple Cheesy Potatoes for an easy, creamy side dish.
• Easy Baked Potato Chicken and Broccoli Casserole when you’re craving a hearty dinner bake.
• Oven Fried Potatoes and Onions for a rustic, crispy side.
• Simple and Quick German Potato Salad to pair with your potato pancakes.
• Best Mashed Potatoes Recipe for a silky, classic favorite.

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Save This Pin For Later

📌 Save this recipe to your Pinterest board so you can come back to it anytime you crave that crispy, golden goodness.

And let me know in the comments how yours turned out! Did you stick to the classic toppings or experiment with something new? I’d love to hear how you make this German favorite your own.

Looking for more recipe inspiration? Come check out my daily creations over on Pinterest – Kitchen By Kate.

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