The phrase kartoffelpuffer might sound scary at first, but it translates to “potato pancakes” in German. It’s one of those German recipes that just about any family can easily love! After all, who doesn’t basically want to eat fried potatoes every day?
In fact, we know that you will love the flavors in this German favorite and will likely want to make it every day. Kids, in particular, find themselves pulled to it because it adds the texture of French fries to breakfast but is much healthier. Nice trick, that!
What’s great about these pancakes is their diversity. They’re not quite hashbrowns but have a feel that will hit your hashbrown bug. Even better, they’re surprisingly easy to make without a lot of difficulty.
So don’t miss the incredible flavor that kartoffelpuffer brings to you! These potato pancakes go well with most German recipes and bring fried potatoes into a savory pancake that works beautifully as a side dish to your favorite breakfast meals.
Not quite sold on these amazing savory pancakes? Well, you can try our Pumpkin Cheesecake Pancakes W/A Butterscotch Maple Sauce! We still think that this recipe makes an incredible side dish that just about anyone will love.
Why You’ll Love This Recipe
- Incredibly easy to make (it should take no time at all to make potato pancakes)
- Minimal ingredients (kartoffelpuffer is designed for convenience)
- Popular side dish (these savory pancakes use fried potatoes in powerful ways)
- Diverse flavors (i.e., it goes well with just about any breakfast topping)
- Popular with picky eaters (the best way to add German recipes to their lives)
Ingredient Notes & Substitutions
Russet Potatoes: When making your potato pancake, we strongly suggest russet potatoes to produce a kartoffelpuffer that the family will love. Yes, Yukon Gold or even red potatoes can work in a pinch.
Large Eggs: Eggs help keep your fried potatoes together while cooking them on the stove. Most German recipes require eggs, though you can use applesauce if you’re trying to avoid or are allergic to eggs.
Nutmeg: Nutmeg is such a German staple that it’s hard to imagine your fried potatoes without it! You can also top your savory pancake with cinnamon or mace if nutmeg isn’t your thing.
Butter: Melted butter ensures that your potato side dish blends smoothly and avoids the chunky texture of hashbrowns. What if you don’t like butter? Coconut oil works well, though it isn’t quite the same.
Flour: You need flour to help hold your potato pancake together in the pan. Traditional flour works perfectly, though almond or even oat flour works just fine as an alternative.
Tips for Success
- Cut the eyes off your potatoes to ensure your kartoffelpuffer comes out well
- Mix multiple eggs to ensure your potato pancakes come out smoothly
- Avoid overcooking your fried potatoes by decreasing the heat as you cook this side dish
- Use Russets or other starchy fried potatoes to produce the best savory pancakes
- Remove all moisture from the potatoes before cooking any German recipes
Storage & Reheating
Thankfully, your potato pancakes can store surprisingly long in the refrigerator (up to five days) in an airtight container. You can also freeze them for up to two months, as long as you flatten them before storing them in an airtight bag.
Now, thawing and recooking requires a little more care. Start by thawing them overnight in the fridge and reheating in the oven at 200 degrees Fahrenheit. The microwave will dry them up and remove a lot of the flavor.
Serving Suggestions
- Kartoffelpuffer serves amazingly well with sour cream or applesauce
- Potato pancakes are like any fried potatoes: ketchup is an amazing friend!
- Mix with German recipes, like Wiener Schnitzel, for a true German meal
- Serve these savory pancakes as a side dish to any traditional breakfast fare
- Pair with smoked salmon or a fresh salad for a delicious, complete meal
Notes
Potato pancakes are easy to make and a fun way to use fried potatoes. In my house, we prefer them to hashbrowns and eat them at least once a week. It’s a tradition that stretches all the way back to my grandparents.
Of all my German recipes, kartoffelpuffer is by far the most popular and easiest to make. I think your family will dive right into them with enthusiasm, and I hope they’re more than ready to try them out!
Making Kartoffelpuffer Straight From the Cheeky Kitchen!
Ingredients
- 2 ½ lbs. Starchy potatoes such as Russet or Idaho, peeled
- 1 Small yellow onion
- 2 Large eggs
- ¼ cup All-purpose flour
- 1 tsp. Sea salt
- 6 tbsp. Neutral-tasting high-heat oil like avocado, canola, or sunflower oil for frying
- Applesauce and sour cream for serving
Instructions
- Using a box grater or a food processor fitted with shredding discs, grate half of the peeled potatoes using the large holes and the other half using the small holes. Varying the shred sizes creates a contrasting texture: a soft, uniform interior with thin, wispy pieces that fry into extra-crisp edges.
- Finely grate or process the yellow onion, dropping the shreds straight into the bowl with the grated potatoes.
- Transfer the grated potato and onion mixture into a large colander or a thin linen kitchen towel set over a medium bowl. Let the mixture rest undisturbed for 10 minutes to naturally drain.
- Gather the corners of the kitchen towel and twist firmly over the bowl, squeezing aggressively to wring out as much excess liquid as humanly possible. The drier the shreds are before hitting the skillet, the crisper your finished pancakes will be.
- Set the squeezed potato and onion mixture aside in a separate bowl. Let the collected liquid sit undisturbed for 5 minutes so the cloudy white sediment can settle to the floor of the bowl.
- Carefully pour off and discard the clear surface liquid, leaving the thick, sticky paste of pure natural potato starch anchored to the bottom. Add the squeezed potato and onion mixture directly into the bowl with the starch.
- Crack the two large eggs into the bowl, and add the all-purpose flour and sea salt. Stir the mixture firmly with a heavy spoon until the ingredients are completely integrated into a thick, uniform potato batter.
- Pour the neutral frying oil into a large, non-stick skillet or heavy cast-iron pan until it forms a thin, even layer across the base. Place the pan over medium-high heat until the oil shimmers and a tiny speck of potato dropped into the pan sizzles instantly.
- Working in small batches to avoid crowding the skillet, scoop roughly ¼ to ⅓ cup of the potato batter per pancake into the hot oil. Use the back of your spoon to gently flatten each mound into a round disc roughly ½-inch thick.
- Fry undisturbed for 3 to 4 minutes per side. Watch the borders closely; flip the pancakes the exact moment the bottom side takes on a deep, even golden-brown color and the wispy edges look completely crisp.
- Transfer the hot potato pancakes to a plate lined with paper towels to drain any pooling surface oils for 1 minute. Repeat the process with the remaining batter, adding a splash of extra oil between batches if the pan looks dry. Serve immediately while hot and crisp alongside a dollop of applesauce or sour cream.
