German Potato Pancakes Recipe
Crispy on the outside, tender within, and impossibly satisfying, German Potato Pancakes are a true comfort food recipe that deserves a spot in every home cook’s repertoire. Whether you grew up savoring them at family gatherings or just discovered them on a European vacation, these golden patties offer a delightful interplay of flavors and textures. Their simplicity makes them a perennial favorite, while their classic pairing with applesauce or sour cream ensures there’s something to please every palate. Let’s gather up the essentials and dive into a dish that brings people together, one crunchy bite at a time.
Ingredients You’ll Need
The real magic of German Potato Pancakes is how such humble, widely-available ingredients come together to create something so craveable. Each component adds its own touch—whether it’s the starchy potatoes creating that perfect crust or the dash of onion boosting savory depth.
- Russet potatoes (2 pounds, peeled & grated): These are key for crispiness thanks to their high starch content; Yukon Golds are a great backup.
- Small onion (1, grated): Blends into the potatoes and brings essential sweetness and aroma.
- Large eggs (2): They bind everything together, so your pancakes don’t fall apart.
- All-purpose flour (1/4 cup): Just enough to give structure, but not so much you lose that signature potato flavor.
- Salt (1 teaspoon): Completely necessary for unlocking all the flavors—don’t skimp!
- Black pepper (1/2 teaspoon): Adds gentle heat and depth to every bite.
- Vegetable oil (for frying): Choose an oil with a neutral taste and a high smoke point, like canola or sunflower.
- Applesauce or sour cream (for serving): The classic finishing touch—each brings its own personality and contrast.
How to Make German Potato Pancakes
Step 1: Prep Your Vegetables
Start by peeling and grating your russet potatoes and the onion. Place them together in a clean kitchen towel, then give everything a strong squeeze over the sink. This step isn’t optional—the drier the mix, the crispier your German Potato Pancakes will turn out!
Step 2: Mix the Batter
Transfer the squeezed potato-onion mixture into a large bowl. Add the eggs, flour, salt, and black pepper. Stir with gusto until everything’s thoroughly combined and you no longer see streaks of dry flour. You’re looking for a sturdy, slightly sticky mix.
Step 3: Heat the Oil
Pour about 1/4 inch of vegetable oil into a large skillet and set it over medium-high heat. Give it a moment to really heat up—you want the pancakes to sizzle the instant the batter hits the pan.
Step 4: Shape and Fry the Pancakes
Scoop about 1/4 cup of the potato mixture for each pancake, laying it gently into the hot oil. Flatten it just a bit with your spatula so it cooks evenly. Fry for 3 to 4 minutes per side, only flipping once, until each pancake is golden brown with delicately crisp edges.
Step 5: Drain and Serve
Transfer cooked pancakes to a paper towel-lined plate to drain any excess oil. For batches, keep them warm on a baking sheet in a 200°F oven until you’re finished. Serve your German Potato Pancakes hot, with generous dollops of applesauce or chilled sour cream.
How to Serve German Potato Pancakes
Garnishes
A sprinkle of fresh chopped chives or flat-leaf parsley wakes up the flavor and brightens the plate. For extra panache, add a crack of black pepper or even a pinch of smoked paprika right before serving. Remember: a little garnish goes a long way in making these pancakes look as good as they taste!
Side Dishes
Nothing says homey quite like German Potato Pancakes alongside sausage links, a simple cucumber salad, or even roasted vegetables. For brunch or light supper, add a mixed greens salad with a tangy vinaigrette—its acidity cuts through the richness perfectly.
Creative Ways to Present
Stack them in a rustic pile with applesauce tumbling down the sides, or serve minis as party appetizers with smoked salmon and a dab of crème fraîche. You can even make a build-your-own bar, letting everyone top their pancake with a mix of sweet and savory fixings. German Potato Pancakes are endlessly versatile!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare, honestly!), let the pancakes cool to room temperature. Layer them with parchment or wax paper in an airtight container and refrigerate for up to 3 days. This helps keep them from sticking together.
Freezing
For longer storage, freeze cooled pancakes on a baking sheet until solid, then transfer to a freezer-safe bag, squeezing out as much air as possible. They’ll keep beautifully for up to 2 months—just be sure to reheat them from frozen for best crispiness.
Reheating
To restore that just-fried texture, place the pancakes in a single layer on a baking sheet and reheat in a 375°F oven for 10 minutes, flipping halfway through. Skip the microwave, which will make them soggy—crisp is key for German Potato Pancakes!
FAQs
Can I use other types of potatoes for German Potato Pancakes?
You definitely can, but russet potatoes are preferred for their high starch content, which gives you that irresistible crust. Yukon Golds are an excellent substitute and will still result in delicious pancakes, though the texture might be ever-so-slightly creamier.
Do I have to peel the potatoes?
Peeling is traditional for German Potato Pancakes, as it results in a smoother texture and more even browning. If you prefer a more rustic look and don’t mind a bit of extra chew, feel free to leave the skins on—just scrub the potatoes thoroughly first.
What oil is best for frying German Potato Pancakes?
You’ll want a neutral oil with a high smoke point. Canola, vegetable, or sunflower oil all work well and allow the natural flavors of potato and onion to shine. Avoid olive oil, which can burn at higher frying temperatures.
What toppings besides applesauce or sour cream can I try?
Get creative! Try a spoonful of herbed yogurt, a slice of smoked salmon and dill, or even spicy sriracha mayo for a fusion twist. Sweet lovers might enjoy a drizzle of honey or a dollop of fruit jam. The sturdy base of German Potato Pancakes is the perfect canvas for your favorite toppings.
Can I make the batter ahead of time?
It’s best to fry the pancakes soon after mixing the batter; grated potatoes can discolor as they sit, and the mixture can get watery. If you’re prepping in advance, keep the potato-onion mixture submerged in cold water, then squeeze well and combine with the other ingredients just before frying.
Final Thoughts
There’s just something undeniably irresistible about a stack of freshly made German Potato Pancakes—the simple ingredients come together in a way that’s nothing short of magical. I hope you’ll give this recipe a try soon, whether you’re introducing a new favorite to the family or savoring a little nostalgic comfort. Crispy, golden perfection awaits!
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German Potato Pancakes Recipe
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Learn how to make delicious German potato pancakes, also known as Kartoffelpuffer, a traditional German dish that is crispy on the outside and tender on the inside. Serve these savory pancakes with applesauce or sour cream for a delightful treat.
Ingredients
Potato Pancakes:
- 2 pounds russet potatoes, peeled and grated
- 1 small onion, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
Serving:
- applesauce or sour cream for serving
Instructions
- Prepare Potato Mixture: Squeeze excess moisture from grated potatoes and onion. Combine with eggs, flour, salt, and pepper.
- Fry Pancakes: Heat oil, fry 1/4 cup of mixture per pancake until golden and crispy on each side.
- Serve: Drain on paper towels and serve warm with applesauce or sour cream.
Notes
- Work in batches to avoid overcrowding the pan.
- Keep pancakes warm in a low oven while frying the rest.
- For extra crispiness, use a potato starch-heavy variety like russet or Yukon Gold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
