German potato pancakes make a good alternative to french fries with all sorts of meals. Serve them with baked ham and applesauce at dinner, or with eggs and sausage at brunch, and chances are, guests will ask for the recipe!
German Potato Pancakes
Updated on Sep. 25, 2024
German potato pancakes are crunchy, golden-brown and versatile. Serve for breakfast with bacon and eggs or as the potato portion of a hearty dinner. Try as a side to baked sausages or fried fish. They can be topped however you like; try them with a little applesauce or thick sour cream. Their German name, kartoffelpuffer, is as fun to say as they are to eat.
Potatoes are shredded and drained (this makes them extra-crisp) and seasoned lightly with onion, salt and pepper. Fry them up and serve right away or reheat in a toaster oven or skillet.
Ingredients for German Potato Pancakes
- Potatoes: Large potatoes are shredded and drained well to make the crunchiest potato pancakes.
- Eggs and flour: Large eggs and all-purpose flour help bind all of the ingredients together.
- Onion: Diced onion adds a delicious onion flavor to the pancake.
- Toppings: Serve pancakes with whatever you prefer. Your options include maple syrup, applesauce or thick sour cream.
Directions
Step 1: Prepare the potatoes and make the batter
Peel and shred potatoes and put them in a bowl of cold water. Line a colander with cheesecloth or paper towels and drain the potatoes, squeezing out as much moisture as possible. In a large bowl, mix together shredded potatoes, eggs, flour, onion, salt and pepper.
Editor’s Tip: Use the large holes on a box grater or the shredding disk of a food processor to shred potatoes.
Step 2: Cook the potato pancakes until golden-brown
In a large skillet, heat 1/4 inch of oil over medium heat. Spoon 1/4 of batter into oil, leaving about 3 inches between each pancake. Flatten lightly and cook until golden-brown, about four minutes on each side. Drain on paper towels and serve warm with toppings of your choice.
German Potato Pancake Variations
- Use fresh herbs: Green, tender herbs can add freshness and flavor to balance a rich fried dish. Try finishing these potato pancakes with minced chives or chopped parsley.
- Go beyond potatoes: Add extra nutrition and color by replacing 1/3 of the shredded potatoes with shredded carrot or sweet potato.
- Spice it up: Add a little heat by mixing 1/4 teaspoon cayenne pepper into the batter or serving with hot sauce and sliced jalapenos.
How to Store German Potato Pancakes
Leftovers can be stored covered for two days in the fridge, laid on a platter in a single layer or separated with a sheet of parchment.
How do you reheat German potato pancakes?
These potato pancakes will be most magical if served immediately. They can also be reheated until crispy in hot skillet or a toaster oven.
German Potato Pancake Tips
What are some tips for frying food?
Frying food can be intimidating, but there are a few tips to help you feel more comfortable. The most important is maintaining oil at the proper temperature by using a probe or candy thermometer. The ideal range is 350 to 375° F. If the temperature is too low, the pancakes will be greasy and not crispy. If it is too high they will burn before they are cooked properly. A splatter screen can help keep your oven top and counters clean.
How do I dispose of used cooking oil?
Cooking oil can be poured through cheesecloth and colander to remove crispy bits and be reused multiple times. Just make sure the items being fried aren’t messy or have strong flavors (like fish). But when you’re ready to get rid of the oil you can put cooled oil into a disposable container and toss it. Products that will solidify your oil are available and make it easy to throw away.
What are the best potatoes for German potato pancakes?
You want a starchy potato like a russet. They will fry up and be the crispiest and its larger size makes them easier to shred.
German Potato Pancakes
Prep Time
20 min
Cook Time
10 min
Yield
about 16 pancakes
Ingredients
- 4 large potatoes (about 3 pounds)
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup finely diced onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Oil for frying
- Optional: Maple syrup or applesauce
Directions
- Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or paper towels. Drain potatoes into cloth and squeeze out as much moisture as possible. In a large bowl, combine the potatoes, eggs, flour, onion, salt and pepper.
- In an electric skillet, heat 1/4 in. oil over medium heat. Drop batter by 1/4 cupfuls into oil, about 3 in. apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. If desired, top with maple syrup or applesauce.
Nutrition Facts
2 pancakes: 287 calories, 12g fat (1g saturated fat), 47mg cholesterol, 324mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 6g protein.
Loading Popular in the Community
I like to serve these potato pancakes with barbecued sausage. They're also nice with baked ham and applesauce or with breakfast sausages. And, with these and other types of meals, they're a good alternative to french fries.
My children are married, and I'm a widow. So I don't do as much cooking as I once did. Guests always ask for the recipe when I serve this dish, though. And when my son and his family visited me from Winnipeg not long ago, one of the first things he asked for were Perfect Potato Pancakes!
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