The classic of German cuisine, potato pancakes are simple and easy to make. Crispy on the outside and wonderfully soft on the inside, these golden fritters are budget-friendly and done in just 30 minutes.
Shredded potato cakes are an ideal breakfast, main and side dish traditionally popular among German, Austrian, Jewish, Polish, and Irish people.
Aah, what would street fairs and Weihnachtsmarkts be without potato pancakes?
Whether Kartoffelpuffer, Reibekuchen, Dotsch, Baggers, Erdäpfelpuffer, Kiachla, Keulchen, or Reiberdatschi - this delicacy is an integral part of traditional cuisine throughout Germany.
Of course, as with potato salad, grandma's recipe is always best, but authentic potato cakes usually live from the aromatic interplay of potatoes and onions, which are shallow pan-fried with eggs and flour.
They taste sweet with cinnamon applesauce and hearty with sour cream and go perfectly with a side of light and refreshing cucumber salad. A dream made from scratch!
📃 Why it Works
- Quick - It's done in 30 minutes!
- Affordable - Historically popular among the peasants, this dish doesn't break the bank.
- Simple - Only five ingredients.
- Filling - They'll keep you feeling full.
- Delicious - Kids love it smothered in ketchup!
We can track the origin of the potato pancakes to Bohemia and Austria. The delicious pancakes have a long history and tradition here but are enjoyed in quite different ways depending on the region.
Rösti, latkes, placki, and boxty, oh my!
Potato pancakes are associated with many Eastern European countries. Still, I think it skipped my homeland Bosnia because I had my first potato cakes when I moved to Germany, and let me tell you - I was hooked.
- The Rösti comes from Swiss cuisine, especially the German-speaking part of Switzerland, containing no egg or flour.
- Latkes, sometimes also latkas ("small pancakes"), are firmly anchored in Jewish tradition, and although eaten at any occasion, they are traditionally part of the menu at the Hanukkah festival. They are also not necessarily made from potatoes but alternatively with other vegetables and sometimes include matzo meal.
- Placki in Poland is often served with meat gravy/sauce or goulash.
- Irish Boxty and British Tattie Fish are made several ways, but all contain raw potatoes and are fried. They are also of integral importance as this old Irish rhyme claims: "Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man." 🙈
- Raggmunk - Even up in Sweden, eggs and flour are used to hold the grated potatoes together. The side dishes make it typical: sweet cranberries and crispy fried bacon make for an exceptional flavor!
- LLapingachos made with leftover mashed potatoes and mixed with cheese are a dream team in Ecuador. They serve it with Salsa de Mani, a creamy peanut sauce, salad, a fried egg, chorizo, and avocado. Are you drooling yet?
- Patates mücveri is a homemade Turkish version of spuds patties with potatoes, zucchini, parsley, garlic, mint, sheep's cheese, and a yogurt sauce.
- And let's not forget hash browns, the dish quintessential to American breakfast diners, that is super easy to make with the frozen option available in supermarkets. Traditionally, nothing else goes into hash browns other than grated potatoes, salt, and pepper.
🛒 Ingredients and Notes
This simple, old-fashioned dish only uses a few pantry staples.
Potatoes: Use starchy types, like Idaho or Russet, and not the waxy ones like red or yellow, although Yukon Gold is somewhere in between. The starch helps bind the other ingredients, and they won't absorb extra oil.
Oil: Neutral-tasting oil with a high smoke point which makes them suitable for frying. Canola, grapeseed, peanut, safflower, or vegetable oil are good options. Lard (rendered fat) is traditionally used, but if butter is your jam, use clarified butter.
🔪 Instructions
- In a mixing bowl, whisk the egg, flour, salt, and pepper.
- Peel, wash, and grate potatoes and onion. Wring out the liquid.
- Fold the potato mixture into the bowl with the egg.
- Fry instantly. Remove pancakes with a slotted spoon and drain on paper until oil is absorbed.
💡Tips for Perfect Potato Pancakes
- You could add parsley, chives, garlic, or nutmeg for an excellent flavor note.
- If you like, replace some of the potatoes with carrots.
- To speed up the process, grate potatoes using a food processor. I normally prefer them finely grated, but you can shred them with a box grater. If your food processor doesn't have a grating disc, chop the potatoes and onion and process for about 2 minutes until no lumps remain.
- Some recipes suggest parboiling shredded potatoes, but there is no need for that. Even raw, they will cook completely.
- To make sure they don't fall apart, remove as much moisture as possible from the grated potatoes and onions. You can use a kitchen towel and twist to squeeze or use paper towels.
- You don't need to rinse them after grating; the precious starch will also help them stick together.
- Don't let the batter sit too long. Fry instantly and stir the mix between each batch.
- If the batter has drawn too much water, you can add more flour or oatmeal to bind the liquid.
- To get the pancakes crispy, place a thin layer into the hot oil (cakes should sizzle), press to flatten, and then leave it alone until a brown crust forms around the edges; flip and cook until crisp.
- Remove stray pieces of potatoes floating in oil and burning and add more oil, if necessary, between your batches.
- You might want to use paper towels to wipe out the skillet in between batches if necessary.
- Keep your fried cakes warm in the oven at 275 F until all batter is used up.
- Don’t cover them while warm because the steam will soften them, and they will no longer be crispy.
- Best served immediately.
🍽 How To Serve It
Kartoffelpuffer is perfect topped with sweet or savory condiments like simple homemade applesauce dusted with ground cinnamon or sour cream. Other options include:
- Serve alongside a protein like smoked bacon or pancetta, ham, ground beef patty, sausage links, smoked fish, and eggs (for breakfast or brunch).
- Try them with powdered sugar or a drizzle of maple syrup. Add fruit compote or fresh berries.
- They are also great with cottage cheese, quark, Grek yogurt, or crème fraîche. You can add slaw or sauerkraut if you like.
- Make a loaded potato sandwich: top one pancake with shredded cheddar, crumbled crispy bacon, and a schmear of sour cream. Cover with the second pancake, press down, cut into half, and serve.
❓ Frequently Asked Questions
I believe you could. Replace the egg with tofu, aquafaba, or another vegan binder. However, I'm reluctant to recommend anything that I haven't tried myself.
Honestly, there is no need as they are done fairly quickly. Besides, potatoes oxidize, and salt will pull moisture out of your potatoes and onions, leaving you with brown and soggy pancakes. Although the discoloration won't be visible once fried, I fear the flavor would be less than desirable.
However, even though I prefer to cook them at the last minute, you can fry them in advance. Drain them on paper towels, wrap them, and store them in a single layer in the refrigerator for up to 3 days.
Yes. Place completely cooled fritters in a single layer on a cookie sheet and place in a freezer. When frozen, transfer to a freezer bag or an airtight container. They will keep frozen for up to two months.
Preheat oven to 400 F. Place potato pancakes on a cookie sheet in a single layer and cook until hot for about 5-10 minutes for refrigerated and 10-15 minutes for frozen pancakes.
- Crispy Roasted Sweet Potatoes
- Easy German Pan-Fried Potatoes and Eggs
- German Potato Casserole
- German Beer and Cheese Soup
- German Rouladen
- Bavarian Pretzel Buns
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
German Potato Pancakes - Kartoffelpuffer
EQUIPMENT
- Food processor or a box grater
- spatula
Ingredients
- 1 ½ pounds starchy potatoes
- 1 small onion
- 1 egg
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup oil
Instructions
- In a medium mixing bowl, whisk the egg, flour, salt, and pepper. Set aside.
- Peel, wash, and finely grate potatoes and onion using a food processor fitted with a grating disc or use the small holes on a box grater. Wring out the liquid using paper or kitchen towel. Gently fold the potatoes mixture into the bowl with the egg to combine.
- In a large nonstick or cast-iron skillet, heat the oil over medium-high heat. For each pancake, drop two tablespoons of the potato mixture into the skillet, flattening each mound with a spatula. Fry about 3-4 minutes on each side or until golden brown and crisp.
- Remove pancakes with a slotted spoon and drain on paper towels until oil is absorbed. Keep warm in the oven while finishing frying the rest of the batter. Repeat frying the cakes, adding more oil if needed, until the mixture is used up.
- Serve immediately with cinnamon applesauce or sour cream.
Notes
- Use only starchy potatoes like Russet or Idaho as they are low in moisture and ideal for frying. Don't substitute with waxy potatoes like red or yellow, although Yukon Gold is somewhere in between.
- To speed up the process, grate potatoes using a food processor. I prefer them finely grated, but you can shred them with a box grater. If your food processor doesn't have a grating disc, chop the potatoes and onion and process for about 2 minutes until no lumps remain.
- Some recipes suggest parboiling shredded potatoes, but there is no need for that. Even raw, they will cook completely.
- To make sure they don't fall apart, remove as much moisture as possible from the grated potatoes and onions. You can use a kitchen towel and twist to squeeze or use paper towels. Make sure they're not too dry either, or they'll taste like cardboard.
- If the batter has drawn too much water, you can add more flour or oatmeal to bind the liquid.
- You don't need to rinse them after grating; the precious starch will also help them stick together.
- Don't let the batter sit too long. Fry instantly and stir the mix between each batch.
- To get the pancakes crispy, place a thin layer into the hot oil (cakes should sizzle), press to flatten, and then leave it alone until a brown crust forms around the edges; flip and cook until crisp.
- Remove stray pieces of potatoes floating in oil and burning and add more oil, if necessary, between your batches.
- You might want to use paper towels to wipe out the skillet between batches if necessary.
- Keep your fried cakes warm in the oven at 275 F until all batter is used up.
- Don’t cover them while warm because the steam will soften them, and they will no longer be crispy.
- Best served immediately.
- Store them in the refrigerator for up to 3 days or freeze in a single layer on a cookie sheet, then transfer to a freezer bag and freeze for up to two months.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Update Notes: This recipe was originally published in March 2015 and updated in March of 2021 with new photos and recipe tips.
Trudy says
These look so good! I went to Germany this past summer and they sure do like potatoes! Thanks for the recipe!
Jas says
Yep, you know it, LOL. Potatoes with everything 😀
Antonia (Zoale) says
I adore potato pancakes and these look amazing! I could eat these any time of the day. Thank you for sharing over at Fiesta Friday! Happy Fiesta Friday!
Jas says
Thank you, Antonia! I'm thrilled that you like them 🙂
TurksWhoEat says
These look wonderful, I'm traveling to Germany later this year and I'll definitely be looking for these!
Jas says
Awesome! Have safe travels. You'll love it there 🙂
Linda S says
Pinning and printing! These look so delicious, can't wait to surprise my husband. He's always happy when I serve him some authentic German food.
Glad you shared this at our Encouraging Hearts & Home blog hop this week!
Jas says
Thank you, Linda! I'm glad you like it and I hope you'll find more inspiration in my German recipes. X
Super Mom - No Cape! says
These look delicious! I regularly make a potato pancake using leftover mashed potatoes but it's been years since I made some using grated potato. Thanks for the reminder! 🙂
Jas says
Great idea to use leftover mashed potatoes! I'll try that next time. The texture will be different, but it will taste just as yummy.Thank you! X
Jean | DelightfulRepast.com says
Jas, these look wonderful! I don't think I've had potato pancakes since my honorary grandma (who was German) died several years ago. I must make these soon in her honor!
Jas says
Jean, you must! Enjoy and honor her. 🙂
Carlee says
My husband swears he doesn't like potato pancakes, but I've made him latke a few times and he didn't have any issues 😉 So maybe I can make him some kartoffelpuffer too!
Jas says
It's worth a try, lol. Men...
Stephanie says
I am always looking for new potato recipes. Thank you for sharing your delicious recipe with us on the #SundayDinnerBell
Jas says
Thank you, Stephanie! 🙂
Kristina @ myownhomeblog.com says
I've always wanted to try potato pancakes, but didn't know that some put applesauce on top!
Thanks for sharing at Talented Tuesday! Hope to see you again this week 🙂
allthatsjas says
Oh yeah, it's the German way and it's delicious!
Baking In Pyjamas says
These sound wonderful! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
allthatsjas says
Thank you! XO
Sherry says
German pancakes are one of my favorite dishes. Thanks for linking up and sharing with us at Funtastic Friday. Hope to see you again this week.
allthatsjas says
I love partying with you!
joylovefood says
These look so good! I love German potato pancakes, but have never made them at home, pinning to try. Thanks for sharing at What'd You Do This Weekend? I hope you will join us again this Monday!
allthatsjas says
Can't even compare to the ones at restaurants unless they're authentic German restaurants. Try them, they are really easy to make 🙂
Holly says
Thanks for linking up with Waiting on...Wednesday! Hope to see you back tomorrow!
allthatsjas says
😀
Becky Meng says
My absolute favorite thing to eat in this whole world is potatoes and these look divine! Thanks for sharing and i will be sure to try this recipe soon!
allthatsjas says
Becky, I am a potato lover myself! Thanks for stopping by 🙂
Shanice says
I heard about these but never tried it. I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays at 9AM eastern time 😀 Hope to see you there at City of Creative Dreams Link Party.
allthatsjas says
Thank you for the invitation, Shanice, I will definitely stop by! Hope you will also join us at Thursday Favorite Things Blog Hop 😀
Erlene says
I've never eaten potato pancakes with applesauce before. Will have to give this a try.
allthatsjas says
It really goes well...strangely enough, lol.
Mayuri Patel says
pancakes look so crunchy and yummy. Going to try this recipe soon.
allthatsjas says
Thank you, Mayuri! Let me know how you liked them 🙂
Leovi says
Thank you very much for these delicious desserts!
allthatsjas says
You're welcome, Leovi! Thank you for your awesome photography! 🙂
Bam's Kitchen says
How fun is this recipe!?! A little savoury, a little sweet and crunchy and delicious. I can't wait to try these. Sharing of course!
allthatsjas says
Aw, Bobbi, thank you sweetie!
Caroline @ Shrinking Single says
These look so good Jas. I love potato pancakes, they make a great change to other potato side dishes. Though I would also seriously like these for breakfast.
allthatsjas says
Hi Caroline, I love them for breakfast or light supper too! 🙂