German Potato Pancakes, known as Kartoffelpuffer, are a perfect example of how simple ingredients can turn into something deeply comforting and memorable. Made from shredded raw potatoes, onion, and egg, then pan-fried until golden and crisp, these pancakes are a cornerstone of German home cooking and street food alike.
You’ll find them sizzling at Christmas markets, served at family tables, and enjoyed during festivals like Oktoberfest. Crisp at the edges, tender in the center, and endlessly versatile, Kartoffelpuffer are loved for good reason. Best of all, they’re easy to make at home with just a handful of pantry staples.
I grew up thinking of potato pancakes as a special-occasion food—something that took effort and patience. But once you make them yourself, you realize how straightforward they really are. The process is simple, the ingredients are humble, and the payoff is enormous. Few dishes feel as satisfying as biting into a hot, freshly fried potato pancake topped with cool sour cream or sweet applesauce.
Why German Potato Pancakes Are So Beloved
Simple Ingredients, Big Flavor
Kartoffelpuffer rely on raw potatoes rather than cooked ones. As they fry, the natural starches help bind the mixture while creating that signature crispy exterior. Onion adds savory depth, and egg brings everything together without making the pancakes heavy.
There’s no need for fancy seasoning. Salt, pepper, and good frying technique do all the work.
Crispy Outside, Tender Inside
The contrast in texture is what makes these pancakes unforgettable. The outside becomes lacy and golden, while the inside stays soft and comforting. When done right, they’re never greasy—just crisp, warm, and satisfying.
Ingredients You’ll Need
German Potato Pancakes use just a few basic ingredients, which is part of their charm.
Potatoes
Starchy potatoes work best. They crisp well and hold together nicely once fried.
Onion
Finely grated onion adds moisture and flavor. It melts into the potatoes as they cook.
Egg
Egg binds the mixture and gives the pancakes structure.
Flour (Optional)
A small amount of flour can be added if needed, but many traditional versions rely solely on potato starch.
Salt and Pepper
Seasoning is simple but essential. Potatoes need salt to shine.
Oil for Frying
Neutral oil with a higher smoke point works best for crisp results.
How to Make German Potato Pancakes
Step 1: Grate the Potatoes and Onion
Peel and grate the potatoes and onion using a box grater or food processor. Transfer the mixture to a clean towel and squeeze out as much liquid as possible. This step is crucial for crisp pancakes.
Step 2: Mix the Batter
Place the drained potato mixture in a bowl. Add the egg, salt, pepper, and a small amount of flour if using. Mix gently until combined.
The mixture should be moist but not watery.
Step 3: Fry Until Golden
Heat oil in a skillet over medium-high heat. Spoon small portions of the mixture into the pan and flatten gently. Fry until golden brown and crisp on both sides.
Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Serve Hot
German Potato Pancakes are best served immediately while hot and crisp.
Traditional Ways to Serve Them
With Applesauce
This is the most classic pairing. The sweet applesauce contrasts beautifully with the salty, crispy pancake.
With Sour Cream
Cool, tangy sour cream balances the richness and adds creaminess.
Savory Options
They’re also delicious with smoked salmon, chives, or alongside sausage for a heartier meal.
Tips for Perfect Kartoffelpuffer
Remove as Much Liquid as Possible
Excess moisture prevents crisping. Squeezing the potatoes well makes all the difference.
Don’t Crowd the Pan
Fry in batches. Overcrowding lowers the oil temperature and leads to soggy pancakes.
Serve Immediately
Kartoffelpuffer lose crispness as they sit. Serve them fresh from the pan whenever possible.
Storage and Reheating
Potato pancakes are best fresh, but leftovers can be stored in the refrigerator for up to two days. Reheat in a hot skillet or oven to restore crispness. Avoid microwaving, which makes them soft.
Easy Variations
Gluten-Free
Skip the flour or use potato starch. The recipe works beautifully without wheat flour.
Extra Onion Flavor
Add a bit more onion for a stronger savory note.
Herb Addition
Fresh herbs like chives or parsley add a subtle twist without overpowering the classic flavor.
Frequently Asked Questions
Are these the same as latkes?
They’re very similar. Latkes often include baking powder or matzo meal, while Kartoffelpuffer are usually simpler.
Can I make them ahead of time?
They’re best fresh, but you can reheat them in the oven if needed.
Why are mine not crispy?
Too much moisture or oil that isn’t hot enough is usually the cause.
Can I bake them instead of frying?
Frying gives the best texture, but baking works for a lighter version.
Do they freeze well?
They can be frozen, but the texture is best when freshly made.
Conclusion
German Potato Pancakes are proof that comfort food doesn’t need to be complicated. With just a few ingredients and a simple method, you get a dish that’s crisp, savory, and deeply satisfying.
Whether you serve them the traditional way with applesauce, keep it savory with sour cream, or pair them with a hearty main, Kartoffelpuffer bring warmth and nostalgia to the table every time. Once you make them at home, it’s easy to understand why they’ve been loved for generations.
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