German potato pancakes, also known as, kartoffelpuffer, are easy to make and so delicious. Made with shredded potatoes and grated onions, they have a really nice texture and onion flavor. This simple recipe is authentic but with many helpful tips.
Potatoes: Using the medium holes on a box grater or a food processor, shred the potatoes finely and squeeze out excess juices with your hands or place in a cheesecloth and wring it out.
Other Ingredients: In a large bowl, take the grated potatoes, grated onion, eggs, flour, salt and pepper. Using a fork, combine until mixed well and tacky.
Tip: Scoop out any excess juices collected. If mixture is too dry, wait a few minutes for some juices to release.
Cook: Heat 2 tablespoons oil in the skillet at medium-high. Place ⅓ cup of mixture on the skillet and using the back of a spoon, spread it evenly, about ⅛ inch thick. Make one or two more pancakes, spacing them apart and adding oil as needed.
Pancakes: Fry on both sides until evenly golden brown, about 3 to 4 minutes each side, and flipping as needed. Repeat to make a total of 12 to 14 kartoffelpuffer.
Serve: Briefly transfer the pancakes to a plate lined with paper towels and serve them hot with sour cream/Greek yogurt with herbs, spicy ketchup, apple sauce or avocado dip.
Tip: You can keep the pancakes warm on a baking sheet placed in an oven that has been preheated at 250°F.
Notes
Consistency: If the mixture is dry or loose, add just enough egg and flour to make a mixture that holds together.
Starchy Juices: Drain excess juices collected or scoop it out from time to time.
Cooking Fat: Some fat will remain after each batch of pancakes. Start with a minimum of 1½ to 2 tablespoons, making sure the skillet is covered with a thin layer of oil each time. Do not use more oil than needed, as the pancakes will absorb it all and become greasy.
Cheese: You can add 1 cup of cheese chunks to pancake mixture. Adjust the amount of salt starting with ⅔ teaspoon.
Make Ahead: Peel the potatoes a day ahead and immerse in cold salted water and refrigerate. Drain potatoes well and pat them dry before shredding. Make sure to remove excess juices collected in leftover pancake mixture.
Storage: Cool the pancakes completely and pack in airtight containers. Refrigerate for 3 to 4 days or freeze for up to 2 months. Thaw and reheat in oven, skillet or air fryer. Microwave may make them too soft.
For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.