If you’ve never tried German potato pancakes, they’re a neat way to use simple ingredients to make a comforting dish. These pancakes get nicely crisp on the outside while staying tender inside, and applesauce adds just the right touch of sweetness. They’re straightforward and come together pretty quickly, making them a good choice for a casual meal.
The Story Behind This Recipe
Potato pancakes, or Kartoffelpuffer as they’re called in Germany, have been a part of many home kitchens for generations. I remember growing up where these pancakes showed up mostly in the colder months, often alongside applesauce or sometimes sour cream. They were a simple treat that didn’t require fancy ingredients but still felt special.
Making them at home is satisfying because you get to see how grated potatoes transform into something crispy and golden in the pan. One small habit that helps is squeezing as much moisture out of the grated potatoes as possible. It keeps the pancakes from turning out soggy.
I like serving these with applesauce—it’s a classic pairing. The sweet, slightly tart sauce contrasts nicely with the savory, crispy pancake. Sometimes I’ll add a little smoked sausage on the side or a salad for some greens, but honestly, just the pancakes and sauce is often enough.
These pancakes also lend themselves well to the weekend. They take a bit of stirring and flipping, so they’re fun to make when you have a little more time. Kids often enjoy helping grate the potatoes, which adds a bit of casual kitchen camaraderie. The smell while cooking is homely and warm, making the kitchen feel welcoming.
Cuisine: German
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 4 medium russet potatoes
- 1 small onion
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- Applesauce for serving
Instructions
- Step 1. Peel the potatoes and onion. Grate them finely using a box grater or food processor.
- Step 2. Place grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
- Step 3. In a large bowl, combine grated potatoes and onion with the egg, flour, salt, and pepper. Mix well until evenly combined.
- Step 4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Step 5. Spoon about 2 tablespoons of potato mixture into the hot oil and flatten lightly with the back of the spoon to form a small pancake.
- Step 6. Cook for 3-4 minutes on each side, or until golden and crisp.
- Step 7. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
- Step 8. Serve warm with applesauce on the side.
Tips for Success
- Make sure to squeeze out potato moisture well to help the pancakes crisp up nicely.
- Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying.
- Keep cooked pancakes warm on a baking sheet in a low oven if making a larger batch.
- If you want extra flavor, add a pinch of nutmeg or fresh chopped herbs like parsley to the batter.
Variations & Substitutions
- Try adding shredded carrots or zucchini to the potato mixture for a vegetable twist.
- Serve with sour cream or plain yogurt instead of applesauce for a savory option.
- Make smaller bite-sized pancakes for appetizer servings.
- Instead of flour, you can use a gluten-free alternative like rice flour for a gluten-free version.
