Okay, so let me just say this up front—if you’ve never had German potato pancakes (aka Kartoffelpuffer), you’re seriously missing out. These golden little beauties are crispy on the outside, tender on the inside, and straight-up comfort food that hits in all the right places.
I first tried them at a little Oktoberfest pop-up years ago. One bite, and I was like—wait, why have I never made these at home? Spoiler: I totally do now. All the time. And now you will too. Let’s talk potatoes, grease, and glory.
What Are German Potato Pancakes, Anyway?
If hash browns and latkes had a German cousin who showed up to the party with applesauce in one hand and sour cream in the other—that’s your guy right there. German potato pancakes are shredded potatoes, onion, egg, and just a lil’ bit of flour, fried up until golden and crunchy.
They’re usually served up with a dollop of sour cream, or sweetened applesauce if you’re feeling that sweet-savory combo (and you should). Germans love ’em as a snack, a side dish, or even breakfast. Honestly, there’s no wrong time for these.
Ingredients You Probably Already Have
No fancy stuff here, and thank God for that. Here’s what you’re working with:
- 4 medium russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (I usually go with canola or sunflower oil)
Optional, but oh-so-good:
- Applesauce or sour cream for serving
- Chopped parsley if you’re feelin’ fancy
Let’s Get Cookin’ (Step-by-Step)
1. Grate the goods
Peel your potatoes and grate ‘em using the big holes on a box grater. Same with the onion. Yeah, your eyes might water, but hey—that’s just flavor in the making.
2. Squeeze the heck outta those potatoes
This step is huge. Potatoes hold a ton of water, and soggy pancakes are a bummer. So wrap the grated stuff in a clean kitchen towel (or cheesecloth), and twist until that liquid is GONE. Seriously. Dry like the Sahara.
3. Mix it up
Toss the squeezed-out potatoes and onion in a big bowl. Add eggs, flour, salt, and pepper. Stir it up until you’ve got a thick, starchy batter that holds together.
4. Heat and fry
Pour about 1/4 inch of oil into a large skillet—medium-high heat is your best friend here. Once it’s hot (drop a shred of potato in; it should sizzle), spoon in some batter. Flatten with a spatula to form a pancake about 1/2 inch thick.
5. Flip and crisp
Fry each side for about 3–4 minutes or until deep golden brown. Not light gold. Golden. Think: “I want this crunchy.”
6. Drain and serve
Transfer to a paper towel–lined plate. Hit it with a tiny pinch of salt while it’s hot (yes, always). Serve with applesauce, sour cream, or both. No judgment here.
Tips to Make It Even Quicker
- Food processor for grating = lifesaver. Just sayin’.
- Make a double batch and freeze the leftovers. Pop ‘em in the oven later and they’re still amazing.
- Want it spicy? Add a dash of cayenne or smoked paprika to the mix.
- Feeding a crowd? Keep ‘em warm in the oven at 200°F while you finish frying the rest.
Why You’ll Crave These Again and Again
Honestly, these pancakes are the kind of thing you don’t forget. Crispy edges, that warm potato-onion flavor, and just enough grease to make it feel like a treat? Yeah. That’s the stuff.
Perfect for brunch, game day, or late-night fridge raids. I’ve even served ’em with bratwurst and a cold beer for dinner—zero regrets.
Final Thoughts (aka Your Sign to Try This Tonight)
If you’re all about that crispy life and want something easy, nostalgic, and just plain good—make these German potato pancakes. No need to wait for Oktoberfest. Your kitchen is now officially the party.
And if you do end up making ’em, drop a comment and let me know how it went. Or tag me if you post pics, because I live for food content.
Happy cooking—and don’t forget the applesauce!
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