These German potato pancakes (Kartoffelpuffer) are golden and crispy on the outside and soft on the inside. These savoury pancakes are pan-fried and made from a dough consisting of grated potatoes, grated onion, flour, eggs, green onion and salt-pepper seasoning.
These pancakes are traditionally served with apple sauce, but you can also serve them with a dollop of sour cream and which makes a delicious addition to any meal.
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What Are Kartoffelpuffer?
Similar to latkes or Swiss Rosti, Kartoffelpuffer are popular in Germany. These have many regional names like Reibekuchen, Reiberdatschi, Reibeplätzchen, and Grumbeerpannekuchen.
The major difference between Swiss Potato Rosti and Kartoffelpuffer is that Rosti is made using shredded potato (finer), whereas German potato pancakes are grated into larger strands. Sometimes potatoes are parboiled before shredding for rosti. Rosti does not contain egg or flour; it’s made using just potatoes and seasoning.
Grated white onion is usually added. Sometimes crispy, crumbled bacon and cheese are added. Grated potato and onion allowed to rest to wrung out all the liquid and then mixed with eggs, flour, chives (or green onion), salt and pepper, and when pan-fried, you get a golden crispy outer and soft inside.
Ingredients
Potatoes – use any variety of yellow potatoes. You can use floury or waxy potatoes. Yukon gold, russet potatoes are best.
White onion – (optional) – use can use white onion or yellow onion. Grate it directly into grated potatoes using the large grater setting.
Egg – to bind the batter together.
All-purpose Flour – helps bind batter. It also helps make the pancake golden and crispy.
Seasoning – don’t skip seasoning grated potatoes with salt and ground pepper.
Chives or Green onion – Use finely chopped chives and add them to the batter. I substituted chives with green onions, both green and white parts.
Oil – Use neutral oil such as canola oil or avocado oil. You’ll need a good amount of oil to cook these Kartoffelpuffer pancakes evenly.
Additions & substitutions
While authentic German potato pancakes have just grated potatoes in them, you can include a few ingredients like grated white onion, shredded parsnip, crumbled crispy bacon, shredded cheese, finely chopped chives and minced garlic (for extra flavour).
Step-By-Step Instructions
Step 1: Peel the skin off the potatoes. Grate raw potatoes using a standard grater box to obtain long, wide strands.
Step 2: Next, grate white onion into the potatoes. I used shallots instead of white onions.
Step 3: Transfer the grated mix to the sieve with the bowl at the bottom. Allow it to rest for 10 minutes.
Step 4: Now press to squeeze out most of the liquid from it.
Step 5: Add flour, eggs, chopped chives, salt and pepper.
Step 6: Mix well.
Step 7: Use a large skillet to cook Kartoffelpuffer. Heat oil in a skillet. Place ⅓ cup of the batter into the pan and flatten into pancakes with the back of the spoon/scoop.
Step 8: Fry on medium flame for 3-5 minutes on both until golden-brown.
Remove the pancakes and place them on a wire rack. Placing them on a paper towel will trap the heat and make it soggy at the bottom.
Serve it hot with instant pot apple sauce or a dollop of sour cream or herbed yogurt.
It pairs great as a side dish with gravy and meat.
Serving Suggestions
These pancakes are traditionally served with apple sauce.
It can be served as a side dish with pork chops, beef, bacon-wrapped chicken, mozzarella chicken, chicken piccata, and baked salsa chicken. Serve it alongside instant pot chicken breasts.
How to Make the Best Kratoffelpuffer
- You can grate a potato on the larger side of the grater to get larger shreds.
- I prefer to grate potatoes and onion together and wring out the liquids from them, so the batter doesn’t become too mushy.
- Do not let the batter sit for long. Salt in the batter will pull moisture out of potatoes and make the batter watery.
- You’ll need lots of oil to cook German potato pancakes to make them crispy. Use neutral-tasting oil.
- Remove the pancakes and place them on a wire rack. Placing them on a paper towel will trap the heat and make it soggy at the bottom.
Recipe FAQs
The major difference between Swiss Rosti and Kartoffelpuffer is that Rosti is made using shredded potato (finer), whereas German potato pancakes are grated into larger strands. Sometimes potatoes are parboiled before shredding for rosti. Rosti does not contain egg or flour; it’s made using just potatoes and seasoning.
I highly recommend German potato pancakes fresh. Grated potatoes will turn brown if left to rest for a longer time. Do not let the batter sit for long. Salt in the batter will pull moisture out of potatoes and make the batter watery.
Cooked potato pancakes can be stored in an air-tight container for up to a month in a freezer.
Use an air-fryer to retain the crunch of the fritters. Air fry at 180°C for 4-5 minutes.
To reheat in the oven, place fritters on a baking tray and bake at 200 °C for 6-7 minutes.
Other Potato Side Dishes
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📋German Potato Pancakes (Kartoffelpuffer)
Ingredients
- 1 lb potato grated (use waxy potatoes such as russet or Idaho)
- 2 small white onions grated
- 2 tablespoons chives finely chopped (I used green onion)
- ¼ cup all-purpose flour
- ¼ teaspoon pepper
- ¼ to ½ teaspoon salt adjust to taste
- 1 large egg
- ½ to 1 cup oil use neutral-tasting oil
Instructions
- Peel the skin off potatoes. Grate raw potatoes using a standard grater box to obtain long, wide strands.
- Next, grate white onion into the potatoes.
- Transfer the grated mix to the sieve with the bowl at the bottom. Allow it to rest for 10 minutes.
- Now press to squeeze out most of the liquid from it.
- Add flour, eggs, chopped chives, salt and pepper. Mix it.
- Use a large skillet to cook Kartoffelpuffer.
- Heat oil in a skillet.
- Place ⅓ cup of the batter into the pan and flatten into pancakes with the back of the spoon/scoop.
- Fry on medium flame for 3-5 minutes on both until golden-brown.
- Remove pancakes and place them on a wire rack. Placing them on a paper towel will trap the heat and make it soggy at the bottom.
- Serve it hot with apple sauce or a dollop of sour cream or herbed yoghurt.
- It pairs great as a side dish with gravy and meat.
Video
Notes
- You can grate a potato on the larger side of the grater to get larger shreds.
- I prefer to grate potatoes and onion together and wring out the liquids from them, so the batter doesn’t become too mushy.
- Do not let the batter sit for long. Salt in the batter will pull moisture out of potatoes and make the batter watery.
- You’ll need lots of oil to cook German potato pancakes to make them crispy. Use neutral-tasting oil.
- Remove the pancakes and place them on a wire rack. Placing them on a paper towel will trap the heat and make it soggy at the bottom.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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