Why You’ll Love This Recipe
Kartoffelpuffer are the epitome of comfort food—crispy on the outside, tender on the inside. These German potato pancakes are customizable to suit your taste, whether you enjoy them with a sweet touch of applesauce or a savory dollop of sour cream. They are easy to make, and the result is a batch of golden, crispy pancakes that everyone will enjoy. Plus, they’re a great way to turn simple ingredients into something spectacular.
Ingredients
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2 pounds Yukon Gold potatoes, peeled and grated
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1 medium onion, finely grated
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2 large eggs
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¼ cup all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder (optional)
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¼ teaspoon nutmeg (optional)
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Vegetable oil, for frying
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Applesauce or sour cream, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep the potatoes: Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for getting crispy pancakes.
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Mix the ingredients: In a large mixing bowl, combine the grated potatoes, finely grated onion, eggs, flour, salt, black pepper, garlic powder, and nutmeg. Stir until the batter is well combined and slightly sticky.
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Heat the oil: In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot enough that a small amount of batter sizzles when dropped in.
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Fry the pancakes: Using a tablespoon, scoop batter into the hot oil, flattening each scoop slightly into a patty shape (about 4 inches across). Fry in batches without overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
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Drain excess oil: Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
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Serve warm: Serve the Kartoffelpuffer hot, accompanied by applesauce or a dollop of sour cream for dipping.
Servings and Timing
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Servings: 4 servings
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Prep time: 20 minutes
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Cook time: 20 minutes
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Total time: 40 minutes
Variations
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Sweet Potato Version: Substitute Yukon Gold potatoes with sweet potatoes for a slightly sweeter flavor and vibrant color.
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Herbed Kartoffelpuffer: Add fresh herbs like parsley or chives to the batter for a more savory flavor.
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Cheese: For a cheesy twist, stir in grated cheese such as cheddar or Swiss into the batter before frying.
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Spicy Version: Add a pinch of cayenne pepper or chili flakes to the batter for a little heat.
Storage/Reheating
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Storage: Leftover Kartoffelpuffer can be stored in an airtight container in the fridge for up to 2 days.
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Reheating: Reheat in a skillet over medium heat for a few minutes on each side until crispy again. You can also reheat in an oven set to 350°F for 5-10 minutes.
FAQs
1. Can I make Kartoffelpuffer ahead of time?
You can prepare the batter in advance and store it in the fridge for up to 1 day. However, these pancakes are best enjoyed fresh.
2. Can I freeze leftover Kartoffelpuffer?
Yes, you can freeze them after cooking. Let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container and store for up to 1 month.
3. Can I use a different type of potato?
Yukon Gold potatoes work best for Kartoffelpuffer, but you can use Russet potatoes if needed. Just be sure to squeeze out excess moisture to maintain crispiness.
4. Do I need to peel the potatoes?
Yes, the potatoes should be peeled before grating. This helps achieve the best texture for the pancakes.
5. Can I make these without eggs?
If you’re looking to make an egg-free version, you can substitute the eggs with a flax or chia egg (1 tablespoon ground flax or chia mixed with 3 tablespoons water).
6. Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. Stir the batter before cooking, as it may settle.
7. What oil is best for frying Kartoffelpuffer?
Vegetable oil or canola oil works best for frying as they have a high smoke point. Avoid using olive oil, as it may not get hot enough and can impart an undesirable flavor.
8. Can I add more flavor to the batter?
Absolutely! You can add garlic powder, onion powder, or herbs like thyme, parsley, or dill to the batter for extra flavor.
9. What’s the best way to serve Kartoffelpuffer?
Kartoffelpuffer is traditionally served with applesauce or sour cream, but you can also try them with a dollop of yogurt or a drizzle of maple syrup.
10. Can I make them smaller or larger?
Yes, you can adjust the size of the pancakes based on your preference. Just be mindful that smaller ones cook more quickly, while larger ones may need a little more time on each side.
Conclusion
Kartoffelpuffer, or German Potato Pancakes, are a hearty and comforting dish that never goes out of style. With a crispy exterior, soft interior, and endless serving options, these pancakes are perfect for any occasion. Whether you serve them with sweet applesauce or tangy sour cream, they’re sure to be a hit with your family and friends. Follow this simple recipe to create a dish that’s full of tradition, flavor, and warmth!
German Potato Pancakes (Kartoffelpuffer) Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Description
German Potato Pancakes, or Kartoffelpuffer, are a beloved dish that brings the comfort of crispy, golden exteriors and tender, flavorful interiors. Often served with applesauce or sour cream, these pancakes are perfect for a cozy family meal or as a tasty appetizer. With their rich history and irresistible flavor, Kartoffelpuffer will soon become a favorite in your recipe repertoire.
Ingredients
2 pounds Yukon Gold potatoes, peeled and grated
1 medium onion, finely grated
2 large eggs
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
¼ teaspoon nutmeg (optional)
Vegetable oil, for frying
Applesauce or sour cream, for serving
Instructions
- Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for getting crispy pancakes.
- In a large mixing bowl, combine the grated potatoes, finely grated onion, eggs, flour, salt, black pepper, garlic powder, and nutmeg. Stir until the batter is well combined and slightly sticky.
- In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot enough that a small amount of batter sizzles when dropped in.
- Using a tablespoon, scoop batter into the hot oil, flattening each scoop slightly into a patty shape (about 4 inches across). Fry in batches without overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the Kartoffelpuffer hot, accompanied by applesauce or a dollop of sour cream for dipping.
Notes
Sweet Potato Version: Substitute Yukon Gold potatoes with sweet potatoes for a slightly sweeter flavor and vibrant color.
Herbed Kartoffelpuffer: Add fresh herbs like parsley or chives to the batter for a more savory flavor.
Cheese: Stir in grated cheese such as cheddar or Swiss into the batter before frying.
Spicy Version: Add a pinch of cayenne pepper or chili flakes to the batter for a little heat.
Storage: Store leftover Kartoffelpuffer in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet over medium heat for a few minutes on each side until crispy again, or in an oven at 350°F for 5–10 minutes.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
