Potato pancakes have a way of feeling like a tiny celebration, even on a busy weeknight. They’re straightforward to make, taking just a handful of ingredients you likely already have on hand. Traditionally called Kartoffelpuffer, these crispy pancakes are a popular German comfort food, often paired with sweet applesauce. It’s a satisfying combo that balances the savory and sweet just right.
The Story Behind This Recipe
Growing up, my family didn’t eat many German dishes, but potato pancakes somehow found their way onto the table once in a while. There’s something about peeling and grating potatoes that feels almost meditative amid the usual chaos of dinner prep.
I like to make a batch on Sunday afternoons when I have a little extra time. The pancakes themselves come together quickly, but the best part is getting them perfectly crispy in the skillet. It’s not hard, but patience helps—if they’re flipped too soon, you lose out on that golden crunch.
Serving them warm with applesauce is a classic move that’s always a hit at home, especially with kids who love the sweet contrast. Beyond applesauce, a simple dollop of sour cream works well too. It feels like a more casual but comforting alternative to your usual snacks or side dishes.
One nice bonus is these pancakes hold up well on the second day. If there’s leftovers, I store them covered in the fridge and reheat them briefly in a dry skillet to recapture that crispness. It’s a neat way to enjoy a taste of something homemade without much extra effort during the week.
Cuisine: German
Course: Snack
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 4 medium russet potatoes
- 1 small onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground 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 the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Step 3. In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Mix until everything is evenly incorporated.
- Step 4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
- Step 5. Spoon heaping tablespoons of the mixture into the hot oil and flatten slightly with the back of the spoon to form small pancakes.
- Step 6. Cook until the edges are crisp and the bottom is golden brown, about 3 to 4 minutes, then flip and cook the other side for another 3 minutes.
- Step 7. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
- Step 8. Serve warm with a generous scoop of applesauce.
Tips for Success
- Be sure to squeeze out as much moisture as you can from the potatoes and onion to keep the pancakes from being soggy.
- Keep the oil hot enough so the pancakes fry quickly and get crispy, but not so hot that they burn before cooking through.
- Use a non-stick or well-seasoned skillet to prevent sticking during cooking.
Variations & Substitutions
- Add a pinch of nutmeg or caraway seeds to the batter for a subtle spice twist.
- Try folding in some chopped fresh herbs like chives or parsley for a fresh note.
- Serve with sour cream or a simple garlic yogurt sauce instead of applesauce.
