German Potato Pancakes – Kartoffelpuffer Recipe
Kartoffelpuffer are German potato pancakes that are often served sweet with applesauce or savory with garlic sauce. In Germany you can find them at Christmas markets, where they sizzle on large pans and their aroma fills the whole street. They are crispy on the outside and soft inside, very similar to Polish potato pancakes, but more often eaten as a snack.
Kartoffelpuffer are German potato pancakes that smell exactly like Christmas markets – hot oil, potatoes and sometimes sweet applesauce. They are thinner and often crispier than typical Polish potato pancakes, because they are treated more like a hand-held snack than a main course. Their charm lies in the fact that they work equally well in both sweet and savory versions.
Chef's tips
After grating the potatoes, squeeze them really thoroughly in your hands or in a cloth – excess water is the main enemy of crispy pancakes. Fry in well-heated fat, but not on maximum heat, so the pancakes have time to cook through inside before they brown too much on the outside. If you’re making a larger batch for a gathering, keep the fried Kartoffelpuffer in an oven preheated to about 80–90°C so they stay crisp.
How to serve
Serve them sweet with applesauce or thick yogurt and cinnamon – just like at German Weihnachtsmärkte. In the savory version they taste great with garlic sauce, smoked salmon or simply with sour cream and chives. They’re an ideal snack for a home “movie night”, when everyone can choose their favorite toppings from a small buffet on the table.
Ingredients
- potatoes starchy, for pancakes - 800 g
- onion small - 1 piece
- egg - 2 pieces
- wheat flour - 3 tablespoons
- salt or to taste - 0.75 teaspoons
- ground black pepper - 0.25 teaspoons
- vegetable oil for frying, enough to cover the bottom of the pan with a thin layer
- applesauce for serving sweet - 300 g
- sour cream 18% fat for serving savory, optional - 150 g
- garlic pressed into the sour cream, optional - 1 clove
Preparation
- Peel the potatoes and grate them on a fine grater. Peel the onion and grate it finely as well.
- Transfer the grated potato mixture to a sieve set over a bowl and leave for 5 minutes so the excess liquid can drain. Then gently squeeze the mixture with your hand or a spoon, but not completely dry.
- In a bowl, mix the squeezed potatoes with the onion, eggs, flour, salt and pepper. The batter should be thick but scoopable with a spoon. If it is too runny, add a bit more flour.
- Heat a thin layer of oil in a large frying pan over medium heat. When the oil is hot (a small amount of batter should sizzle and form bubbles), spoon portions of the batter into the pan and gently flatten them to form thin pancakes.
- Fry the pancakes for 3–4 minutes on each side, until golden and crispy. After frying, place them on a plate lined with paper towels to absorb excess fat.
- If you want to serve the pancakes sweet, serve them immediately with applesauce. For a savory version, mix the sour cream with the pressed garlic and a pinch of salt and serve as a dip for the pancakes.
Storage
Leftover Kartoffelpuffer can be stored in the fridge for up to 2 days and reheated in a dry frying pan or in the oven so they regain their crispiness. You can also freeze them and reheat straight from frozen in the oven.
