Crunchy bits of grated potatoes in pancake form — they’re absolutely delicious, you won’t be able to stop eating! And the best part? These German Potato Pancakes (Kartoffelpuffer) are so easy to prepare. Few ingredients, minimal preparation, and always a hit with kids and adults!
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Kartoffelsuppe, kartoffelgratin, and yep, these German potato pancakes — three potato dishes that we never get tired of having in our house, the whole year-round.
You can serve these delicious potato cakes as appetizers or as a side dish; just make sure you always prepare some extra because everyone will surely ask for seconds.
IF YOU WANT MORE CLASSIC GERMAN DISHES, THEN YOU WOULD LOVE THESE POSTS!
- Potatoes – peeled, washed, and grated.
- Eggs – medium-sized eggs (63 to 73 grams each), and you only need to use the yolks for this potato pancakes recipe.
- Olive oil – extra virgin olive oil, if possible.
- Seasoning – salt, pepper, and nutmeg.
Start preparing your kartoffelpuffer by wrapping the grated potatoes in a clean kitchen towel (photo 1).
Then squeeze the liquid out of the potatoes (photo 2).
Place the squeezed potatoes into a medium-sized bowl and add salt, pepper, nutmeg, and egg yolks (photo 3).
Mix to combine evenly.
Heat the olive oil over medium-high heat using a medium to a large skillet (photo 4).
Once the oil is ready, use a spoon to scoop a portion of the potato pancake mixture and place it carefully in the pan.
Use the same spoon to flatten the mixture and form it into a round shape (photo 5).
Repeat until enough cakes are in the pan — keep some space between them.
Cook the pancakes on both sides; remove them once they’re golden in color (photo 6).
Place the pancakes on kitchen paper to remove excess oil.
Enjoy your kartoffelpuffer!
- Squeeze the liquid out of the potatoes in batches. I find that easier to handle than trying to finish it all in one go.
- Feel free to form bigger pancakes if that’s what you prefer.
- Although there is no need to use a lot of oil to fry these kartoffelpuffer, do not hesitate to add a bit more if you feel necessary.
- Onions. Some people add finely sliced onions to their kartoffelpuffer. I prefer to skip it because I feel that the onions need to cook more.
But feel free to give it a try.
- Other spices. I’ve seen some friends add a pinch of paprika in the pancake mix as well.
The floury ones are excellent for making this German potato pancake recipe.
They’re traditionally served with applesauce, but you can also serve them with some herbed yogurt or creme fraiche.
So, what are you waiting for? Give these kartoffelpuffer a try soon! 🙂
German Potato Pancakes Recipe (Kartoffelpuffer)
- Cast Iron Skillet (10.25 inch)
- 1/2 kilo potatoes, peeled, washed and grated
- 2 medium egg yolks
- 2 tbsp olive oil
- pinch nutmeg
- salt and pepper, to season
- Use a clean kitchen towel to wrap the grated potatoes.
- Squeeze as much liquid as you can out of the potatoes.
- Transfer the squeezed potatoes into a medium-sized bowl and add salt, pepper, a pinch of nutmeg, and yolks.
- Mix evenly.
- Using a medium to a large skillet, heat the olive oil over medium-high heat.
- Once the oil is ready, use a spoon to scoop a portion of the potato pancake mixture and place it carefully in the pan.
- Use the same spoon to flatten the pancake and form it into a round shape.
- Repeat until enough potato pancakes are in the pan — and try to keep some distance in between.
- Cook kartoffelpuffer on both sides, then remove them once they're golden in color.
- Place the potato pancakes on kitchen paper to drain any excess oil.
- Serve your kartoffelpuffer right away — with some applesauce, as the locals do.
- Cook’s Tip #1: Squeeze the liquid out of the potatoes in batches. I find that easier to handle than trying to finish it all in one go.
- Cook’s Tip #2: Feel free to form bigger pancakes if that’s how you prefer your kartoffelpuffer to be.
- Cook’s Tip #3: Although you don’t have to use a lot of oil for frying the potato pancakes, do not hesitate to add a bit more if you feel it’s needed.
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