Crispy German Potato Pancakes (Kartoffelpuffer) – A Traditional Delight

If you’re looking for a crispy, golden, and flavorful twist on traditional pancakes, these German Potato Pancakes (Kartoffelpuffer) are a must-try! Perfectly crispy on the outside and tender on the inside, these savory pancakes are a beloved dish in Germany and are often enjoyed as a snack, side dish, or even a main meal.

Unlike traditional American pancakes, German potato pancakes are made from freshly grated potatoes, onions, eggs, and flour, giving them a unique savory flavor and irresistible crispiness. Whether served with Bratwurst and sauerkraut for dinner or topped with applesauce for a classic German-style treat, these pancakes are sure to become a favorite.

Why You’ll Love This Recipe

• Authentic German flavor – A true taste of traditional German street food and home cooking.
• Crispy, golden perfection – These pancakes are crunchy on the outside and soft inside.

• Quick and easy – Made with simple ingredients and ready in under 30 minutes.
• Versatile and customizable – Serve them with savory or sweet toppings for different flavor profiles.

Ingredients & Their Roles

Each ingredient plays an essential role in achieving the perfect texture and flavor.

Main Ingredients:

• 2 large eggs – Helps bind the ingredients together, ensuring the pancakes hold their shape.

• 2 tablespoons all-purpose flour – Adds structure and prevents the mixture from being too wet.
• ¼ teaspoon baking powder – Provides a slight lift, keeping the pancakes from becoming too dense.

• ½ teaspoon salt – Enhances the natural flavors of the potatoes.
• ¼ teaspoon pepper – Adds a mild spicy kick to balance the dish.

• 6 medium potatoes, peeled and shredded – The star ingredient, providing the signature crispy texture.

• ½ cup finely chopped onion – Adds a slight sweetness and depth of flavor.

• ¼ cup vegetable oil – Essential for achieving the crispy, golden-brown crust.

How to Make Authentic German Potato Pancakes

Step 1: Prepare the Batter

• In a large mixing bowl, beat the eggs, flour, baking powder, salt, and pepper together until well combined.

• Stir in the shredded potatoes and finely chopped onions, ensuring everything is evenly coated.

Step 2: Heat the Oil

• In a large skillet, heat ¼ cup of vegetable oil over medium heat. The oil should be hot but not smoking.

Step 3: Cook the Potato Pancakes

• Drop heaping tablespoonfuls of the potato mixture into the hot oil, pressing each one gently to flatten into a pancake shape.

• Cook for about 3 minutes per side, or until golden brown and crispy.

• Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.

• Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Pro Tips for the Crispiest Kartoffelpuffer

• Squeeze Out Excess Moisture – After shredding the potatoes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible. This ensures extra crispy pancakes.

• Use a Starchy Potato – Varieties like Russet or Yukon Gold work best, as they help bind the pancakes and achieve the best texture.

• Cook in Small Batches – Avoid overcrowding the skillet, as this can prevent the pancakes from crisping up properly.

• Keep Warm in the Oven – If making a large batch, keep cooked pancakes warm in a 200°F (93°C) oven while finishing the rest.

Serving Suggestions

These crispy German potato pancakes can be enjoyed in a variety of ways, depending on your preference.

Savory Pairings:

• Bratwurst and Sauerkraut – A classic German meal.

• Sour Cream & Chives – Adds a cool, creamy contrast.

• Smoked Salmon & Dill – Elevates the dish with a gourmet touch.

Sweet Pairings:

• Applesauce – The most traditional German topping, offering a sweet contrast.

• Cranberry Sauce & Maple Syrup – A unique twist with sweet-tart flavors.

• Powdered Sugar – For a simple and lightly sweet finish.

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