German Potato Pancakes (also known as Kartoffelpuffer) are a popular dish in German cuisine, loved for their crispy exterior and tender, flavorful interior. These golden pancakes are made with grated potatoes, onions, and a few simple ingredients. They can be served sweet or savory, making them versatile for breakfast, brunch, or dinner.

Ingredients

• 4 large russet potatoes (about 1 1/2 lbs, peeled and grated)
• 1 small onion (grated or finely chopped)
• 2 large eggs
• 2 tablespoons all-purpose flour (or potato starch for gluten-free)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil or butter (for frying)

Optional Toppings:

• Sour cream
• Applesauce
• Chives
• Smoked salmon
• Sugar and cinnamon (for a sweet version)

Instructions

Step 1: Grate the Potatoes and Onion

1. Peel the potatoes and grate them using a box grater or a food processor with a grating attachment.
2. Grate the onion (or finely chop it if you prefer less moisture).
3. Place the grated potatoes and onion into a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. Removing the moisture helps the pancakes crisp up better.

Step 2: Mix the Potato Pancake Batter

1. In a large bowl, combine the grated potatoes and onion.
2. Add the eggs, flour, salt, and black pepper. Mix everything together until well combined.

Step 3: Heat the Oil

1. In a large skillet, heat 1/4 inch of vegetable oil or butter over medium-high heat. You want the oil hot enough to sizzle when you drop the batter in but not so hot that it burns.

Step 4: Fry the Potato Pancakes

1. Using a spoon or your hands, scoop about 1/4 cup of the potato mixture and flatten it into a pancake shape (about 1/2 inch thick).
2. Carefully place the pancake in the hot oil, flattening it slightly with a spatula.
3. Fry for 3-4 minutes per side, or until the pancakes are golden brown and crispy. Cook in batches, being careful not to overcrowd the pan.

Step 5: Drain and Serve

1. Once the pancakes are crispy and golden, remove them from the skillet and drain on a paper towel-lined plate to remove excess oil.
2. Serve immediately with your choice of toppings, such as sour cream, applesauce, or chives for a savory version, or sprinkle with sugar and cinnamon for a sweet option.

Cook Notes

• Grating: Use the largest holes on your grater to achieve the best texture for the potato pancakes.
• Prevent Soggy Pancakes: Squeezing out as much water from the grated potatoes as possible is key to getting crispy pancakes. If needed, let the potatoes sit in the towel for a few minutes to absorb extra moisture.
• Oil Temperature: Make sure the oil is hot enough before frying, but not smoking. If the oil is too cool, the pancakes will absorb too much oil and become greasy.

Variations

• Herbed Potato Pancakes: Add fresh herbs like parsley, dill, or chives to the batter for extra flavor.
• Cheesy Potato Pancakes: Stir in shredded cheese, like Gruyère or cheddar, for a cheesy twist on the classic recipe.
• Spicy Potato Pancakes: Add a pinch of cayenne pepper or smoked paprika to the batter for a bit of heat.

Frequently Asked Questions (FAQs)

Can I make these pancakes ahead of time?

Yes, you can make potato pancakes ahead of time and reheat them in the oven. To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10 minutes until warmed through and crispy again.

Can I freeze potato pancakes?

Yes! After frying, let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Reheat them in the oven or in a skillet.

What can I serve with potato pancakes?

Potato pancakes pair well with sour cream, applesauce, smoked salmon, or scrambled eggs. For a more traditional German meal, serve them alongside sausages and a side of sauerkraut.

Can I make these gluten-free?

Yes! You can substitute the all-purpose flour with potato starch or a gluten-free flour blend to make gluten-free potato pancakes.

How do I prevent the potato pancakes from falling apart?

Make sure to squeeze out as much moisture from the grated potatoes as possible, and don’t overcrowd the pan when frying. The eggs and flour act as binders, so make sure they are well incorporated into the mixture.

German Potato Pancakes (Kartoffelpuffer) are a delicious and crispy treat that can be enjoyed sweet or savory. With their golden crust and tender interior, these pancakes are versatile enough for any meal. Whether served with applesauce or sour cream, these traditional pancakes are sure to become a favorite at your table