Crispy German Potato Pancakes (Kartoffelpuffer) Recipe: A Step-by-Step Guide

Ever had a potato pancake so crispy it cracks when you bite it? That’s what these are. We call them Kartoffelpuffer—and they’re a crispy dream.

They’re golden on the outside, soft inside, and perfect with applesauce or sour cream. I grew up eating these, and now I make ‘em all the time.

You don’t need much—just potatoes, a grater, and a hot pan. They’re simple, quick, and totally crave-worthy.

Wanna try them too? I’ll walk you through it step by step. Let’s fry up some crispy magic!

Why You’ll Love This Recipe

• Crispy and Comforting: A golden crust with soft, flavorful centers—just like Oma used to make.
• Simple Ingredients: Pantry staples turn into something wonderfully special.
• Kid-Approved: Great for picky eaters when paired with applesauce.
• Traditional Yet Versatile: Equally tasty with sweet or savory toppings.
• Perfect for Any Meal: Breakfast, lunch, dinner, or even late-night snacks.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: ~40 minutes

Servings:
This recipe makes about 12 pancakes, ideal for 4–6 people as a side or light meal.

Difficulty:
Easy. No fancy equipment or skills required—just a box grater and a frying pan.

Required Kitchen Tools

• Large bowl
• Box grater or food processor with shredding blade
• Cheesecloth or clean kitchen towel
• Frying pan or skillet
• Spatula
• Medium pot (for applesauce, optional)
• Small bowl (for herb dip, optional)

Ingredients

For the Kartoffelpuffer (Potato Pancakes):

• 4 medium potatoes, peeled and grated
• 1 small onion, grated
• 1 large egg
• 2 tablespoons all-purpose flour
• 2 tablespoons breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• A pinch of nutmeg (optional)
• Oil for frying (vegetable, sunflower, or canola)

For the Applesauce (Optional, Sweet Topping):

• 3 large apples, peeled, cored, and chopped
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• ½ cup water

For Kräuterquark (Savory Herb Dip, Optional):

• 1 cup quark or Greek yogurt
• 2 tablespoons chopped chives
• 1 tablespoon chopped parsley
• Pinch of salt
• Pinch of black pepper

How to Make Crispy German Potato Pancakes (Kartoffelpuffer)

Step-by-Step Instructions

1. Prep the Potatoes and Onion

• Peel the potatoes and the onion.
• Grate both using a box grater or food processor.
• Place the grated mixture in a clean kitchen towel or cheesecloth.
• Squeeze out as much liquid as possible. This step is key to getting crisp pancakes.

Tip: Let the mixture rest for a minute before squeezing—some of the water will naturally separate, and you can pour it off.

2. Make the Pancake Mixture

• In a large bowl, combine the grated potatoes and onion.
• Add the egg, flour, breadcrumbs, salt, pepper, and nutmeg (if using).
• Mix until everything is well combined and evenly coated.

The mixture should hold together when pressed with your hands. If it feels too wet, add a little more flour or breadcrumbs.

3. Fry the Pancakes

• Heat a generous layer of oil in a skillet over medium heat.
• Use about 2 tablespoons of mixture per pancake. Flatten slightly in the pan.
• Fry 3–4 minutes per side, or until golden brown and crispy.

Don’t crowd the pan—work in batches to keep the heat even and the texture crisp.

4. Drain and Keep Warm

• Remove each pancake and place it on a paper towel-lined plate to drain excess oil.
• Keep them warm in a low oven (200°F / 90°C) if needed while frying the rest.

Optional: Make the Applesauce

• Combine apples, lemon juice, sugar, cinnamon, and water in a medium pot.
• Bring to a simmer, cover, and cook for 15–20 minutes until soft.
• Mash with a fork or blend for a smoother texture. Let cool slightly before serving.

Optional: Make the Kräuterquark Herb Dip

• In a small bowl, mix quark (or Greek yogurt) with chopped herbs, salt, and pepper.
• Chill in the fridge for 10 minutes to let the flavors blend.

How to Serve German Potato Pancakes

Kartoffelpuffer are incredibly versatile and can be served in both sweet and savory ways. Here are some classic and creative serving ideas:

• Traditional Style (Sweet): Serve warm with homemade applesauce on the side.
• Savory Option: Pair with Kräuterquark (herbed quark) or sour cream and chives.
• Breakfast Plate: Add a fried egg and sautéed mushrooms for a hearty morning meal.
• Side Dish: Serve alongside roast meats, sausages, or grilled vegetables.
• Snack-Style: Cut into smaller rounds and serve with dipping sauces as party bites.

Storing and Reheating Kartoffelpuffer

Refrigerator:
Let the pancakes cool completely. Store them in an airtight container for up to 3 days.

Freezer:
Freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Best within 1 month.

Reheating Tips:
To keep them crispy, reheat in a skillet or oven at 375°F (190°C) for about 8–10 minutes. Avoid the microwave, as it softens the texture.

Tips and Tricks for Success

• Drain well: Removing excess moisture from the potatoes is key to getting a crisp exterior.
• Use starchy potatoes: Russets or Yukon Gold work best for structure and crispness.
• Cook in hot oil: The oil should sizzle when the batter hits the pan. Too cool, and the pancakes will absorb oil.
• Small batches: Don’t overcrowd the skillet; cook in batches to maintain even browning.
• Keep warm: Use a low oven to hold finished pancakes while cooking the rest.

Variations for German Potato Pancakes

• Add Cheese: Stir in a handful of grated cheese like Emmental or cheddar.
• Go Spicy: Add a pinch of cayenne or a finely chopped chili.
• Herby: Mix fresh parsley, dill, or thyme into the batter.
• Vegan Option: Replace the egg with 1 tablespoon flaxseed meal + 3 tablespoons water (let sit 5 min).
• Gluten-Free: Use gluten-free flour and breadcrumbs.

Nutrition Information

Serving Size	Calories	Carbohydrates	Protein	Fat	Fiber	Sugar	Sodium
2 pancakes	~210	26g	4g	10g	3g	3g	220mg

Note: Nutrition values are approximate and may vary based on specific ingredients used and portion sizes.

Frequently Asked Questions

Q: Can I make Kartoffelpuffer ahead of time?
Yes. You can prep the batter and refrigerate for a few hours. Fry fresh before serving for the best texture.

Q: Can I use pre-shredded potatoes?
It’s possible, but they’re often too dry or treated to stay white. Freshly grated potatoes give the best flavor and texture.

Q: What’s the difference between Kartoffelpuffer and Latkes?
They’re very similar. Kartoffelpuffer are a German version, typically simpler in seasoning. Latkes often use matzo meal and may include baking powder.

Conclusion

Kartoffelpuffer are a timeless recipe that brings a bit of German comfort to your kitchen—crispy, savory, and adaptable to any taste. Whether you serve them with sweet applesauce or savory dips, they’re a simple joy worth repeating. Try this version for a family-friendly, easy-to-make treat that never goes out of style.