German-style potato pancakes, known as Kartoffelpuffer, Reibekuchen, Reiberdatschi, Rievkooche, or Gruembeerpannekuche, are a beloved dish that holds a special place in German cuisine. Whatever you call them, these crispy and golden-brown pancakes are made from grated potatoes, onions, and a few simple ingredients, resulting in a dish that is both comforting and delicious. Whether served as a side dish with apple sauce or sour cream, or enjoyed on their own as a snack, Kartoffelpuffer are a delightful treat that brings the flavors of Germany to your kitchen

What is Kartoffelpuffer?

Kartoffelpuffer are traditional German potato pancakes made from grated potatoes mixed with onions, potato starch, eggs, and seasoning. This mixture is then fried until crispy and golden on the outside while remaining soft and tender on the inside. The dish is often enjoyed throughout Germany, especially during festivals, Christmas markets, and other celebrations. Kartoffelpuffer are versatile and can be served with various toppings, including applesauce, sour cream, or even smoked salmon, making them suitable for any occasion. This is one of the most popular dishes served at all the German restaurants I’ve worked at and probably in many others. It takes a little bit of effort but it is definitely worth it!

The key to a perfect Kartoffelpuffer lies in the quality and preparation of its ingredients. Yukon gold potatoes are the ideal choice for this dish due to their creamy texture and rich, buttery flavor. When grated, they form the base of the pancake, providing a delicate balance between crispness and tenderness. The addition of finely chopped onions infuses the batter with a subtle sweetness and aromatic depth, while fresh parsley lends a vibrant, herbaceous note.

To bind the ingredients together, a small amount of the potato starch leftover from grating the potatoes is added. This not only helps to absorb excess moisture from the grated potatoes but also ensures that the pancakes hold their shape during frying. Seasoning the mixture with salt and pepper enhances the natural flavors of the ingredients, while a beaten egg acts as a binder, giving the pancakes a cohesive structure.

Frying Technique

Frying Kartoffelpuffer is not quite an art or a science but it does take some practice. The blend of vegetable or canola oil with ghee or clarified butter is crucial to achieving the perfect fry. Ghee or clarified butter is chosen because it has a higher smoke point than regular butter, meaning it can withstand the high temperatures required for frying without burning. It also adds flavor that a regular oil does not. This results in a crisp, golden exterior while preserving the buttery flavor that complements the potatoes so well.

To fry the Kartoffelpuffer, heat the oil and ghee mixture in a large skillet over medium-high heat. Once the oil is hot enough that a small drop of batter sizzles upon contact, spoon the potato mixture into the skillet, pressing each spoonful down with the back of the spoon to form a flat pancake. Fry the pancakes in batches, ensuring not to overcrowd the skillet, which can cause the oil temperature to drop and result in soggy pancakes.

Fry each Kartoffelpuffer for about 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spatula to transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. The result is a beautifully crisp and golden Kartoffelpuffer with a soft, savory interior.

Ingredients:

• Potatoes: Use starchy potatoes like Russets for the best texture.
• Onion: Adds flavor and moisture to the pancake mixture.
• Potato Starch or Cornstarch: Helps bind the ingredients together and adds structure to the pancakes.
• Parsley: Fresh parsley adds a nice color and a little fresh flavor to the pancakes. You can leave it out if you want.
• Eggs: Provide additional binding and help create a fluffy texture.
• Salt and pepper: Seasonings to enhance the flavor.
• Oil: Use a neutral oil like Vegetable or Canola.
• Ghee or clarified butter: You can buy Ghee at most grocery stores or health food markets. If you can’t find it you can clarify your own butter. This will add a lot of flavor to your pancakes.

Step by Step Instructions:

1. Prepare the Potatoes:
2. Grate the Yukon Gold potatoes and place them in a large bowl of cold water. Let them soak for 10 minutes to release the starch. Drain the water, but reserve the starch that settles at the bottom of the bowl.
3. After draining, press the grated potatoes through a clean kitchen towel or cheesecloth to remove as much moisture as possible.
4. Prepare the Batter:
5. In a large bowl, mix the drained grated potatoes, grated onion, egg, salt, white pepper, and parsley.
6. Add the reserved potato starch to the mixture. If the mixture feels too loose, add 1-2 tsp of corn starch for extra binding.
7. Form the Pancakes:
8. Take about 2 tbsp of the potato mixture and form small, round, flat pancakes with your hands. Make sure they are tightly packed.
9. Fry the Pancakes:
10. Heat clarified butter and oil in a large skillet over medium heat.
11. Fry the potato pancakes in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.
12. Serve:
13. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with sour cream, applesauce, or your favorite topping.

FAQ:

1. Can I make Kartoffelpuffer ahead of time?

• While they are best enjoyed fresh, you can prepare the potato mixture ahead of time and fry the pancakes when ready to serve. Leftover pancakes can be reheated in an oven as well.

1. Can I freeze leftover Kartoffelpuffer?

• Yes, you can freeze them in an airtight container for up to 3 months. Reheat them in the oven or toaster oven until warmed through.

1. Can I use sweet potatoes instead of regular potatoes?

• Yes, you can substitute sweet potatoes for a slightly different flavor profile.

1. Are Kartoffelpuffer gluten-free?

• Yes! These are gluten-free because of the potato starch and cornstarch used here. A lot of versions use flour but I’ve found that the texture is too soft when using flour and this has the added bonus of being gluten-free!

1. What are some variations of Kartoffelpuffer?

• You can add grated vegetables like carrots, zucchini, leeks, or green onions to the potato mixture for added flavor and texture.

German-style potato pancakes, or Kartoffelpuffer, are a delightful dish that captures the essence of traditional German cuisine. Whether enjoyed as a snack, appetizer, or side dish, these crispy pancakes are sure to impress with their irresistible flavor and texture. Try making them at home and experience the deliciousness of authentic German cooking. Guten Appetit!

Potato Pancakes (Kartoffelpuffer)

Kartoffelpuffer, or German potato pancakes, are crispy, golden-fried treats made from grated potatoes, onions, eggs, and a touch of flour. Traditionally served with applesauce or sour cream, these savory pancakes are a comforting and satisfying dish, perfect as a side, snack, or even a main course. With their crunchy exterior and tender interior, Kartoffelpuffer are a beloved staple in German cuisine.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Side Dish

Cuisine German

Servings 4 people

Ingredients

  

• 1 kg potato
• 1/2 small onion
• 1 egg
• 2 tbsp potato starch collected from soaking the grated potatoes
• 1 tsp parsley chopped
• 1/4 tsp salt
• freshly ground black pepper
• 1 tbsp corn starch optional, extra binding if needed
• 2 tbsp clarified butter or ghee
• 2 tbsp neutral oil sunflower, safflower, non-GMO canola

Instructions

 

Prepare the Potatoes:

• Grate the Yukon Gold potatoes and place them in a large bowl of cold water. Let them soak for 10 minutes to release the starch. Drain the water, but reserve the starch that settles at the bottom of the bowl.
• After draining, press the grated potatoes through a clean kitchen towel or cheesecloth to remove as much moisture as possible.

Prepare the Batter:

• In a large bowl, mix the drained grated potatoes, grated onion, egg, salt, white pepper, and parsley.
• Add the reserved potato starch to the mixture. If the mixture feels too loose, add 1-2 tsp of corn starch for extra binding.

Form the Pancakes:

• Take about 2 tbsp of the potato mixture and form small, round, flat pancakes with your hands. Make sure they are tightly packed.

Fry the Pancakes:

• Heat clarified butter and oil in a large skillet over medium heat.
• Fry the potato pancakes in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.

Serve:

• Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
• Serve hot with sour cream, applesauce, or your favorite topping.

Notes

Potato variety: Yukon Gold potatoes, or a similar variety, work best for a crispy texture. Russets become to soft.

Grating and draining: After grating the potatoes, be sure to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This helps achieve a crispier pancake.

Cooking tips: Fry the pancakes in a generous amount of oil over medium heat, ensuring the oil is hot before adding the batter to avoid soggy pancakes.

Serving suggestions: Serve Kartoffelpuffer with traditional sides like applesauce, sour cream, or even smoked salmon for a heartier meal.

Leftovers: These potato pancakes are best eaten fresh, but you can reheat them in a 350°F (175°C) oven to restore their crispiness.