Name: Kartoffelpuffer (German Potato Pancakes) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: German
Ingredients: 2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked); 1 small yellow onion, very finely grated; 2 large eggs; 1/4 cup all-purpose flour (or more if needed); 1 teaspoon sea salt; neutral-tasting oil for frying

If you’re looking for a recipe that’s crispy, golden, and packed with comforting flavor, Kartoffelpuffer (German Potato Pancakes) are about to become your new kitchen go-to. These beloved pancakes hold a special place in German cuisine and for good reason: with their wonderfully crisp exterior and soft, savory center, they strike the perfect balance between simplicity and deliciousness. Whether you’ve enjoyed them at a bustling Christmas market or are trying them for the first time, Kartoffelpuffer (German Potato Pancakes) are a true treat that feels both homey and celebratory—especially when piled high with classic toppings.

Kartoffelpuffer (German Potato Pancakes) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Kartoffelpuffer (German Potato Pancakes) is that they use just a handful of humble ingredients, each playing a crucial role in creating that signature crispness and flavor. By keeping it simple, every component shines—no fancy techniques required, just real, hearty food.

Starchy potatoes (2 1/2 pounds, peeled and very finely grated): These provide the right starch content for maximum crispness; think russets or Yukon Golds for best results.
Small yellow onion (very finely grated): Classic for a savory flavor that complements the potatoes beautifully and adds a subtle bite.
Large eggs (2): They give structure and hold the mixture together without overpowering the potato flavor.
All-purpose flour (1/4 cup or more if needed): Adds binding power and ensures the Kartoffelpuffer don’t fall apart during frying.
Sea salt (1 teaspoon): Just the right amount to bring out all the earthy, sweet flavors of the potatoes and onions.
Neutral-tasting oil for frying: Sunflower, canola, or vegetable oils work best, making sure you get golden pancakes without extra flavors competing for attention.

How to Make Kartoffelpuffer (German Potato Pancakes)

Step 1: Squeeze Out the Potato Liquid

Start by thoroughly wringing out all the liquid from your grated potatoes—this step is the secret to crisp, non-soggy Kartoffelpuffer (German Potato Pancakes)! You can simply use your hands and a sturdy colander, or opt for a clean dish towel to really twist and press out every last drop. If you skip this step, your pancakes may end up gummy or fall apart, so don’t rush it!

Step 2: Make the Pancake Mixture

Transfer the drained potatoes to a mixing bowl. Add the grated onion, eggs, flour, and sea salt. Using your hands is the traditional (and most effective) way to combine everything into a tacky, slightly sticky batter. If the mixture looks loose or watery, sprinkle in another tablespoon of flour until it holds together when pressed. Don’t let it sit for too long—starch and liquid can separate quickly, making the mixture harder to work with.

Step 3: Form and Fry the Kartoffelpuffer

Heat a generous layer of neutral oil in a nonstick pan over medium-high heat. Scoop about 1/3 to 1/2 cup of the potato mixture for each pancake (this depends on how large you’d like them) and gently flatten into a disk with the back of a spoon. Fry the pancakes for 3 to 5 minutes per side, resisting the urge to flip until the edges are deeply golden and crisp. Once both sides are beautifully caramelized, transfer them to a paper towel-lined plate to release excess oil.

Step 4: Serve Immediately

Kartoffelpuffer (German Potato Pancakes) are at their irresistible best when fresh out of the pan—hot, crackling, and ready for their finishing touch. Be sure to serve right away with your favorite traditional toppings!

How to Serve Kartoffelpuffer (German Potato Pancakes)

Garnishes

The classic way to enjoy Kartoffelpuffer is with a generous spoonful of applesauce, fruit compote, or a dusting of powdered sugar for a sweet counterpoint to their savory flavor. If you prefer a heartier twist, try topping them with herbed yogurt, tangy quark, or a dollop of crème fraîche—each one brings its own delightful character to the table.

Side Dishes

In Germany, Kartoffelpuffer (German Potato Pancakes) often star as a snack or side, accompanying main dishes like roast meats or hearty gravies. They also shine next to fresh salads, pickled vegetables, or a bowl of warming soup. No matter the meal, these pancakes hold their own with both festive feasts and weeknight dinners.

Creative Ways to Present

Have fun with serving! Try stacking smaller Kartoffelpuffer as a base for smoked salmon or sliced gravlax, add a fried egg on top for a decadent brunch, or turn them into party appetizers with assorted toppings. These pancakes are a blank canvas for flavorful creations and can fit seamlessly into any meal plan or occasion.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Kartoffelpuffer (German Potato Pancakes), let them cool completely, then store in an airtight container in the refrigerator. They’ll keep well for up to three days, remaining flavorful and ready for reheating when cravings strike.

Freezing

For longer-term storage, transfer cooled pancakes to a baking sheet in a single layer and freeze until firm, then pop them into a resealable freezer bag. This prevents sticking and keeps them tasting fresh—just label with the date, and they’ll be ready to enjoy for up to three months.

Reheating

To revive leftover Kartoffelpuffer, avoid the microwave and go for a hot oven (about 400°F/200°C) for 8–10 minutes or until crisp and heated through. An air fryer or skillet will also bring them back to life, keeping their signature crunch intact.

FAQs

Can I use a food processor to grate the potatoes and onion?

Absolutely! Using a food processor speeds up prep and keeps your knuckles safe. Just use the coarse grating attachment for the potatoes and the fine grating setting (or blade) for the onion to get the best texture.

What’s the difference between Kartoffelpuffer and latkes?

While Kartoffelpuffer (German Potato Pancakes) and latkes share similar ingredients, latkes often include a bit of baking powder and sometimes matzo meal for added structure, while Kartoffelpuffer usually stick to just potato, onion, egg, flour, and salt for a purer potato flavor.

Can I make these gluten-free?

Definitely! Replace the all-purpose flour with a gluten-free alternative such as potato starch, rice flour, or a gluten-free all-purpose blend. The results are just as crispy and satisfying.

What type of potatoes work best?

Starchy potatoes are the way to go—look for russet or Yukon Gold varieties. Their low moisture and high starch content ensure your Kartoffelpuffer (German Potato Pancakes) fry up crisp instead of soggy.

Are Kartoffelpuffer suitable for meal prep?

Yes, Kartoffelpuffer (German Potato Pancakes) are surprisingly meal prep-friendly. Make a batch ahead and reheat as needed; they maintain their crispness and flavor remarkably well with the right reheating method.

Final Thoughts

Kartoffelpuffer (German Potato Pancakes) are a timeless classic for good reason—unfussy, satisfying, and crowd-pleasing every time. I can’t recommend them enough, whether you’re new to German cooking or just craving an easy, delicious treat. Once you try them, I’m sure you’ll be as hooked as I am!