German Potato Pancakes (Kartoffelpuffer)
Crispy on the outside, tender on the inside, these savory fried pancakes are a beloved German comfort food. Serve them with applesauce, sour cream, or smoked salmon for a delicious meal any time of day.
Prep Time: 25 mins | Cook Time: 20 mins | Makes: 12-15 pancakes
Ingredients:
· 2 lbs (about 4 large) russet potatoes, peeled
· 1 small yellow onion
· 2 large eggs, lightly beaten
· 3 tbsp all-purpose flour or potato starch
· 1 tsp salt, plus more for seasoning
· ½ tsp black pepper
· ¼ tsp nutmeg (optional, but traditional)
· Vegetable oil or clarified butter (ghee), for frying (about ½ cup total)
For Serving (Classic Pairings):
· Unsweetened applesauce
· Sour cream or crème fraîche
· Apple slices or chunky apple compote
· Smoked salmon with dill (for a savory option)
Instructions:
- Prep Potatoes & Onion:
· Grate the peeled potatoes and onion using the fine shredding side of a box grater or the shredding disk of a food processor.
· Crucial Step: Immediately place the grated mixture into a clean kitchen towel or several layers of cheesecloth. Twist tightly and squeeze over a bowl to remove as much liquid as possible. This is key for crispiness!
· Let the extracted potato starch settle in the bowl for 2 minutes, then carefully pour off the watery liquid, leaving the white potato starch at the bottom.
- Make the Batter:
· In a large mixing bowl, combine the squeezed-dry potato/onion mixture, the reserved potato starch, beaten eggs, flour, salt, pepper, and nutmeg.
· Mix gently but thoroughly until everything is combined. The batter will be thick and sticky.
- Fry the Pancakes:
· In a large, heavy skillet (cast iron is ideal), heat about ¼ inch of oil over medium-high heat until shimmering (about 350°F/175°C). A small shred of potato should sizzle vigorously when added.
· For each pancake, scoop about ¼ cup of batter. Drop into the hot oil and immediately flatten with a spatula to about ½-inch thickness.
· Fry in batches (don’t crowd the pan) for 3-4 minutes per side, until deeply golden brown and crispy.
· Transfer to a wire rack set over a baking sheet (this keeps them crispy). Sprinkle lightly with salt while hot.
· Repeat with remaining batter, adding more oil as needed and letting it reheat between batches.
- Serve Immediately:
· Potato pancakes are best served hot and fresh from the pan.
· Serve with bowls of applesauce and sour cream on the side for dipping.
Recipe Success Tips:
· Squeeze Out ALL Moisture: This is the most important step for achieving crispiness, not sogginess.
· Use Starchy Potatoes: Russets or Yukon Golds are best. Avoid waxy red potatoes.
· Keep Oil Hot: If the oil isn’t hot enough, pancakes will absorb oil and become greasy. Adjust heat as needed—they should sizzle when added.
· Don’t Overmix: Stir just until combined to avoid activating too much starch, which can make them gummy.
· Work Quickly: Prepare and fry the batter immediately after mixing to prevent browning/discoloration.
Make-Ahead & Storage:
· Keep Warm: Place finished pancakes on a wire rack in a 200°F (95°C) oven while you fry the rest.
· Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
· Reheat: Re-crisp in a skillet with a little oil over medium heat, or in an air fryer/oven at 375°F until hot.
· Freeze: Cool completely, layer between parchment paper, and freeze in a sealed bag for up to 2 months. Reheat from frozen in the oven or air fryer.
Traditional Variations:
· Kartoffelpuffer mit Apfelmus: The classic—served with applesauce.
· Savory Version: Add ½ cup of grated cheese (like Emmentaler) and 2 tbsp chopped chives to the batter.
· Rösti-Style: Use coarsely grated potatoes and form into one large pancake, cooking 10-15 minutes per side.
Enjoy these golden, crispy delights—a true taste of German comfort!