Name: Kartoffelpuffer
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 2 pounds russet potatoes, peeled; 1 small yellow onion; 2 large eggs; 1/4 cup all-purpose flour (or gluten-free flour blend); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); Neutral oil (such as sunflower or canola) for frying; Applesauce or sour cream, for serving

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Crispy on the outside and tender on the inside, Kartoffelpuffer are traditional German potato pancakes that I love making for a comforting snack, hearty breakfast, or festive side dish. Whether I serve them with applesauce for a sweet contrast or with sour cream for something tangy, these golden fritters never last long at my table.

Kartoffelpuffer

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 pounds russet potatoes, peeled

1 small yellow onion

2 large eggs

¼ cup all-purpose flour (or gluten-free flour blend)

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon nutmeg (optional)

Neutral oil (such as sunflower or canola) for frying

Applesauce or sour cream, for serving

Directions

I start by grating the potatoes and onion with a box grater or food processor. Then I transfer everything into a clean kitchen towel and squeeze out as much liquid as I can.

In a large bowl, I mix the grated potato and onion with the eggs, flour, salt, pepper, and nutmeg if I want a slightly warmer flavor.

I heat a thin layer of oil in a large skillet over medium-high heat.

Using a ¼ cup scoop, I drop the mixture into the pan and gently press them into flat, round patties.

I fry each pancake for about 3–4 minutes per side, or until they’re beautifully golden and crispy.

Once cooked, I place them on a paper towel-lined plate to absorb excess oil and keep them crisp.

I repeat with the remaining batter and serve them hot with applesauce or sour cream.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prepare and 20 minutes to cook, so I can have it ready in roughly 35 minutes. Each serving comes to around 180 kcal.

Variations

When I want to switch it up, I sometimes add fresh herbs like parsley or chives for a pop of color and flavor. For a spicier twist, I mix in a pinch of cayenne pepper or some grated garlic. And when I need a gluten-free version, I simply use a gluten-free flour blend without sacrificing texture.

Storage/Reheating

To store leftovers, I place them in an airtight container and refrigerate them for up to 3 days. When reheating, I like to use the oven or an air fryer to bring back the crispiness—just 10 minutes at 375°F usually does the trick. I avoid the microwave since it tends to soften the pancakes too much.

FAQs

How do I keep Kartoffelpuffer crispy?

I make sure to wring out all the liquid from the potatoes and onion before mixing. Cooking them in hot oil and draining on paper towels also helps maintain their crispiness.

Can I make these ahead of time?

I prefer serving them fresh, but I can make them a few hours in advance and reheat in the oven before serving. Storing them in a warm oven until ready to eat also works.

What type of potato is best?

I use russet potatoes because they have a high starch content, which helps the pancakes hold together and stay crispy.

Can I freeze Kartoffelpuffer?

Yes, I can freeze them after cooking. I let them cool completely, then freeze on a baking sheet before transferring to a freezer bag. Reheating in the oven keeps them crisp.

Is it necessary to add onion?

I like the savory depth it brings, but if I’m not a fan of onion, I can leave it out or replace it with a milder shallot.

Conclusion

Kartoffelpuffer are a comforting and versatile dish that brings traditional German flavors to my table with minimal effort. Whether I’m cooking for a family dinner, hosting a fall brunch, or just craving something crispy and satisfying, these potato pancakes always hit the spot.

Recipe:

Kartoffelpuffer

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Kartoffelpuffer are traditional German potato pancakes that are crispy on the outside and tender on the inside. Perfect for a hearty breakfast, comforting snack, or festive side dish, they are easy to make and naturally vegetarian.

Instructions

Grate the potatoes and onion using a box grater or food processor.
Transfer the grated mixture to a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, mix the grated potato and onion with eggs, flour, salt, pepper, and optional nutmeg.
Heat a thin layer of oil in a large skillet over medium-high heat.
Drop ¼ cup of the mixture into the skillet and gently press into flat, round patties.
Fry each pancake for 3–4 minutes per side, or until golden and crispy.
Place cooked pancakes on a paper towel-lined plate to absorb excess oil.
Repeat with the remaining batter.
Serve hot with applesauce or sour cream.