Kartoffelpuffer Recipe

Are you craving a delightfully crispy and flavorful dish that will transport you straight to Germany? Look no further than Kartoffelpuffer, also known as German potato pancakes.

These authentic treats are not only a favorite in German households but are also a popular street food found at local Volksfests and holiday events. In this ultimate guide, we will walk you through the step-by-step process of making the perfect Kartoffelpuffer at home, complete with tips and variations to suit your taste.


The Origins of Kartoffelpuffer: A Taste of German Tradition

Kartoffelpuffer hold a special place in German cuisine and culture. These potato pancakes bring back memories of family gatherings and cozy meals shared with loved ones. Depending on the region of Germany, Kartoffelpuffer may also be known as Reibekuchen, Reibeplatzchen, Reiberdatschi, or Grumbeerpannekuche. Regardless of the name, the essence remains the same – a crispy exterior and a soft, flavorful interior.

The Distinction Between Kartoffelpuffer and Swiss Rosti

You may be familiar with Swiss Rosti, another potato dish that bears some resemblance to Kartoffelpuffer. However, there are a few key differences between the two. Rosti is typically made from shredded potatoes, while Kartoffelpuffer uses finely grated potatoes. Additionally, Rosti often involves parboiling the potatoes before grating them to ensure even cooking, while Kartoffelpuffer uses raw grated potatoes. These distinctions result in unique textures and flavors that set the two dishes apart.

The Basic Ingredients for Kartoffelpuffer

To make Kartoffelpuffer, you will need a few simple ingredients that are commonly found in German households. Here’s what you’ll need:

  • Starchy potatoes: Approximately 2 ½ pounds of peeled and finely grated raw potatoes.
  • Onion: ½ a medium-sized onion, also finely grated.
  • Eggs: 2 large eggs, which help bind the ingredients together.
  • Flour: ¼ cup of all-purpose flour, or more if needed for consistency.
  • Salt: 1 teaspoon of sea salt, or to taste.
  • Vegetable oil: For frying the potato pancakes.

Step-by-Step Instructions for German potato pancakes

Now that you have gathered your ingredients, let’s dive into the step-by-step process of making Kartoffelpuffer. Follow these instructions for delicious results:

Step 1: Prepare the Potatoes

Start by washing, peeling, and coarsely grating the potatoes. It’s important to use starchy potatoes for this recipe, such as russet potatoes. Once grated, place the potatoes in a clean dishcloth or cheesecloth and squeeze out as much liquid as possible. This will help achieve crispy pancakes.

Step 2: Separate the Potato Starch

After squeezing out the liquid, let it stand for a few minutes. You will notice that the liquid separates into layers, with potato starch settling at the bottom. Carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl. Add the grated potatoes back to the starch.

Step 3: Add the Remaining Ingredients

Grate the onion directly over the potatoes, ensuring it is finely grated. Then, add the salt, freshly ground pepper, and a pinch of ground nutmeg for added flavor. Finally, crack the eggs into the mixture and thoroughly mix all the ingredients together.

Step 4: Fry the Kartoffelpuffer

Heat vegetable oil in a large skillet over medium-high heat until it starts to shimmer. Take about 1/2 cup of the potato mixture and drop it into the hot oil. Use the back of a spoon to flatten the mixture into a pancake shape. Fry the Kartoffelpuffer on both sides for about 3-5 minutes, or until they turn golden brown. Repeat this process until you have used up all the potato mixture, adding more oil as needed.

Step 5: Drain and Serve

Once the Kartoffelpuffer are fried to perfection, transfer them to a paper towel-lined plate to drain any excess oil. Serve the potato pancakes while they are still hot and crispy. They can be enjoyed in various ways, either sweet or savory.

Serving Suggestions for German potato pancakes

Kartoffelpuffer can be served in a variety of ways, depending on your preference. Here are some traditional and creative serving suggestions to enhance your culinary experience:


Traditional Accompaniments

  • Applesauce: Drizzle your Kartoffelpuffer with homemade applesauce for a classic and delightful flavor combination. The sweetness of the applesauce complements the crispy texture of the potato pancakes perfectly.
  • Sour cream: Instead of applesauce, you can opt for a dollop of sour cream. The tanginess of the sour cream adds a creamy element to the dish, balancing out the savory flavors.
  • Powdered sugar: For a touch of sweetness, dust your Kartoffelpuffer with powdered sugar. This option is particularly popular for serving the pancakes as a dessert or a breakfast treat.

Savory Twists

  • Herbed yogurt sauce: Create a refreshing and tangy sauce by mixing yogurt with chopped herbs such as dill, parsley, or chives. This savory option pairs well with the crispy Kartoffelpuffer and adds a burst of freshness.
  • Quark or creme fraiche: These creamy dairy products provide a luscious and slightly tangy taste that complements the earthy flavors of the potato pancakes. Serve them as a side or as a topping.
  • Meat and gravy: Turn Kartoffelpuffer into a hearty main course by serving them alongside roasted chicken or pork, topped with rich meat gravy. This combination is sure to satisfy even the heartiest of appetites.

Recipe Variations and Tips

To put your own spin on Kartoffelpuffer, consider these recipe variations and tips:

  • Fresh herbs: Add a pop of freshness by incorporating chopped scallions or your favorite seasonal herbs into the potato mixture before frying. Basil, sage, tarragon, thyme, or rosemary are excellent options.
  • Spices: Experiment with different spices to elevate the flavor profile of your Kartoffelpuffer. Garlic powder, turmeric, ground sumac, chili powder, or chili flakes can add a delicious kick to the pancakes.
  • Flavored sour cream: Instead of adding spices to the pancake batter, mix them into the sour cream. Dividing the sour cream into portions and flavoring each with a different herb or spice allows for a variety of flavors to enjoy.

Storing and Reheating

If you happen to have leftover Kartoffelpuffer, it’s important to store them properly to maintain their crispy texture. Here’s how you can store and reheat them:

  • Freezing: To preserve the crispiness, freeze the cooked potato pancakes instead of refrigerating them. Place the cooled pancakes in a single layer on a baking sheet and put them in the freezer. Once frozen, transfer them to a zip-top bag or an airtight container with parchment or wax paper between the layers.
  • Reheating: When you’re ready to enjoy your frozen Kartoffelpuffer, preheat your oven to 350°F and place them on a baking sheet. Reheat them for 10 to 15 minutes or until they are heated through and crispy.