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Oh, how I treasure those cozy, heartfelt meals that bring us all back to the kitchen table with smiles and warm conversations. Today, I am beyond thrilled to share with you a recipe that’s close to my heart—the classic German Potato Pancakes, also known as Kartoffelpuffer. They’re crispy, they’re hearty, and they’re just pure comfort food goodness!
Growing up, I was fortunate enough to enjoy these delightful pancakes at my grandmother’s home. Each crispy bite was a taste of tradition, handcrafted with love and a touch of nostalgia. Now, I’m bringing this piece of heritage right to your kitchen with a promise of simplicity and flavor that will gather everyone around your table!
Ingredients
To whip up these crispy delights, you’ll need:
- 4 large potatoes, peeled and shredded
- 1 medium onion, finely chopped
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 1/2 teaspoon baking powder
- Vegetable oil, for frying
- Apple sauce or sour cream, for serving
How to Make German Potato Pancakes
Step 1: Prepare the Batter
- After peeling and shredding the potatoes, use a clean cloth or cheesecloth to squeeze out as much liquid as possible—this is key for achieving that perfect crispiness!
- In a large bowl, mix the shredded potatoes, chopped onion, eggs, flour, salt, pepper, and baking powder until well combined.
Step 2: Fry the Pancakes
- Heat a good amount of vegetable oil in a frying pan over medium heat. The oil should be about a quarter-inch deep.
- For each pancake, spoon a heaping tablespoon of the potato mixture into the oil and flatten it out to form a pancake.
- Fry each side until golden brown and crispy, about 3-4 minutes per side.
- Remove the pancakes from the oil and drain on paper towels to remove excess grease.
Helpful Tips
- Squeeze that Spud! Make sure to get as much moisture out of the potatoes as possible before mixing in the other ingredients. This step is crucial for that crave-worthy crisp!
- Hot and Ready: Keep your oil hot, but not smoking, to ensure each pancake cooks evenly and gets that perfect golden crust.
Substitutions/Variations
- Gluten-Free? Swap the all-purpose flour for any gluten-free flour of your choice.
- Spice it Up: Feel free to add some garlic powder or smoked paprika to the batter for a little extra kick.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can fry the pancakes and then reheat them in the oven at 350°F for about 10 minutes to get them crispy again.
What’s the best way to serve these?
German Potato Pancakes are traditionally served with apple sauce or sour cream. Both add a lovely creamy contrast to the crunchy texture.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for best results.
More Relevant Recipes
If you loved these potato pancakes, you might also enjoy:
Thank you for stopping by the kitchen today! Whether you’re making these German Potato Pancakes for a cozy family dinner or a festive gathering, they’re sure to be a hit. Crispy on the outside, tender on the inside, and absolutely delicious—what’s not to love? Dive into the recipe and let the flavors speak for themselves! Happy cooking, everyone!
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German Potato Pancakes Recipe (Crispy and Delicious)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Welcome to a slice of comfort with a crispy edge! My German Potato Pancakes recipe, a treasured delight straight from my family’s kitchen, will transform simple potatoes into something spectacular. Perfectly crispy on the outside and tender on the inside, these pancakes are not just a treat; they’re a trip down memory lane. Let’s make some culinary magic together!
Ingredients
- 4 large potatoes, peeled and shredded
- 1 medium onion, finely chopped
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/2 teaspoon baking powder
- Vegetable oil for frying
- Apple sauce or sour cream, for serving
Instructions
- Prep the Potatoes: Thoroughly squeeze out the moisture from the shredded potatoes using a cloth or cheesecloth. This is crucial for the perfect crispiness.
- Mix Ingredients: In a large bowl, combine the dried potatoes, onion, eggs, flour, salt, pepper, and baking powder. Stir until the mixture is well combined.
- Fry: Heat the oil in a frying pan over medium heat until hot. Drop heaping tablespoons of the potato mixture into the pan, pressing down to flatten. Fry each pancake until golden and crispy, about 3-4 minutes per side.
- Drain and Serve: Remove the pancakes from the oil and let them drain on paper towels. Serve hot with apple sauce or sour cream.
Equipment
![Image of Mixing bowls](https://i5.walmartimages.com/seo/Stainless-Steel-Mixing-Bowl-Set-Metal-Nesting-Bowls-Space-Saving-Storage_9819e87b-a37a-4da9-b371-d46bb5eb2e76.cae48ef9d506a5a129cccbd00273b18c.jpeg?odnHeight=2000&odnWidth=2000&odnBg=FFFFFF)
Notes
- Squeezing the moisture out of the potatoes is key to getting your pancakes perfectly crispy.
- Serve with traditional sides like apple sauce or sour cream for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 2 pancakes
- Calories: Approx. 200 per serving
- Sugar: Less than 1g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: Approx. 55mg
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