Kartoffelpuffer German Potato Pancakes Recipe | Foodal (2024)

Welcome to the world of delicious pan-fried grated potatoes, my friends.

These guys are golden and crispy on the outside, with a fluffy interior that melts in your mouth.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (1)

If you haven’t heard of kartoffelpuffer, let me break it down for you. These German potato pancakes are a popular appetizer and street food that you commonly find on beer garden menus.

They are actually similar to latkes, but there’s no added baking soda or vegetable boiling involved.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (2)

Finely grated spuds create the classic texture of the kartoffelpuffer, and grated onion and egg are typically added to the mixture, along with some garlic.

Bacon and cheese are sometimes added as well, but I prefer the classic version that you’ll find here, which can be served up as a sweet or savory appetizer or a side dish paired with your choice of protein.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (3)

This is one of those magical German dishes that pairs perfectly with beer. No offense to pretzels and sausages, but I think this is the perfect recipe to pull out when you’re looking for something a little different.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (4)

Beloved all across Germany and beyond, not only is this a classic recipe that families cook at home, it’s one that is commonly found at German festivals and holiday markets as well.

Instead of making the trip across the ocean to celebrate Oktoberfest, you can enjoy it right at home with these pancakes alongside your favorite beer.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (5)

I have a few tips to share for making this recipe. First, make sure that you finely grate the starchy vegetables and onion. It’s the fine grate rather than a more coarse shred that helps to make the interior super fluffy.

Second, make sure that you squeeze all the liquid from the potatoes. This does require a little effort, but by pressing all that liquid out before adding your fritters to the pan, you can ensure that you’ll get the best possible texture. You don’t want a soggy mess on your hands, after all.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (6)

Finally, when you are stirring together the mixture, you want to make sure it isn’t too wet. To get that tacky texture just right, you can simply add more flour in small doses before shaping and frying. This helps to keep the fritters from falling apart, resulting in a nice and crispy golden crust.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (7)

Make a batch of these, pour a few glasses of your favorite brew, and get the party started. Prost!

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Kartoffelpuffer German Potato Pancakes Recipe | Foodal (8)

Kartoffelpuffer German Potato Pancakes

★★★★3.7 from 3 reviews
  • Author: Meghan Yager
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

Oktoberfest is the time of year to raise a glass of beer and chow down on kartoffelpuffer, also known as German potato pancakes.

Ingredients

Scale

  • 2 1/2 lbs starchy potatoes (Russet or Yukon Gold), peeled and very finely grated
  • 1 small yellow onion, very finely grated (about 1/2 cup)
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour, plus more if needed
  • 1 tsp sea salt
  • Canola oil, for frying
  • Sour cream and applesauce, for serving (optional)
  • Chives or cinnamon, for garnish (optional)

Instructions

  1. Place grated potatoes in a colander or clean dish towel and press or wring out the liquid with your hands.
  2. Add to a medium bowl with the onion, eggs, garlic, flour, and salt. Stir until well-combined. If the mixture is too wet, add flour by the teaspoonful and stir until the mixture is tacky.
  3. Add about 3-4 tablespoons canola oil to a large nonstick pan over medium-high heat. Once hot, add ⅓- ½ cup scoops of the potato mixture to the pan. Flatten them into pancakes with the back of a spoon. You will need to work in batches, making sure not to crowd the pan.
  4. Fry about 3-5 minutes on each side, until golden brown and crispy on the outside. Transfer to a paper towel-lined baking sheet.
  5. Serve immediately with your choice of toppings.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Oktoberfest
  • Method: Frying, Stovetop
  • Cuisine: German

Keywords: kartoffelpuffer, German potato pancakes, fritters, potato

Cooking By the Numbers…

Step 1 – Grate Potatoes and Onion, Mince Garlic, and Measure Remaining Ingredients

Get out your vegetable peeler and your box grater, or attach the shredding disc to your food processor if it has a very fine grating option with small holes.

Peel and finely grate the potatoes. I ended up using three large Russet potatoes to make this recipe. Though red-skinned potatoes with a creamy texture are nice for something like potato salad, you want to be sure to use a starchy type for this recipe.

Peel and finely grate one small yellow onion.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (9)

Lightly beat two eggs in a small bowl.

Peel and mince two cloves of garlic, using a sharp knife or your garlic press.

Measure out all remaining ingredients as listed on the ingredients list.

Step 2 – Remove Liquid

Add the grated potatoes to a colander. Wring out as much liquid as possible with your hands. You can also use a clean dish towel to wring out the liquid.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (10)

The key is to wring out as much liquid as possible, since this will help to keep your fritters from falling apart in the pan when you fry them.

Step 3 – Make Mixture

Add the potatoes to a medium bowl with the onion, eggs, garlic, flour, and salt.

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Stir until well-combined.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (12)

If the mixture is too wet, add flour one teaspoon at a time until the mixture is tacky.

Step 4 – Fry

In a large nonstick pan over medium-high heat, add 3-4 tablespoons of oil. When the oil is hot and shimmering, add the potato mixture in 1/3 cup to 1/2 cup scoops.

Flatten them into pancakes with the back of a spoon. Work in batches, making sure the pan doesn’t become overcrowded. I made about 4 at a time in my pan.

Fry on both sides, about 3-5 minutes per side, until golden brown and crispy on both sides.

Transfer to a paper towel-lined baking sheet to drain. Serve immediately.

Super Satisfying Whether Sweet or Savory

For serving, you can either go sweet or savory, depending on your preference.

If you would prefer to serve them sweet, top them with applesauce and a sprinkle of cinnamon.

If savory is more your thing, top them with a dollop of sour cream and a sprinkle of chopped chives.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (13)

Need more Oktoberfest recipe inspiration? Here are some other dishes to make for your celebration:

  • Original Swabian Spaetzle
  • Slow Cooker Oktoberfest Stew
  • Classic Southern German Bread Dumplings
  • German Bowle

What’s your favorite dish or beverage to pair with kartoffelpuffer? Tell us in the comments below. And once you try the recipe, be sure to come back and rate it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Kartoffelpuffer German Potato Pancakes Recipe | Foodal (14)

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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Kartoffelpuffer German Potato Pancakes Recipe | Foodal (2024)

FAQs

What is kartoffelpuffer made of? ›

Kartoffelpuffer are made from russet potatoes that are peeled and grated raw. The shredded potatoes are mixed with egg, finely grated onion, flour, and salt and pepper to taste and then fried to light golden brown. The end result is a crispy exterior and soft interior.

Are latkes the same as kartoffelpuffers? ›

Eastern Europe - Latkes is a Jewish dish and very similar to the German kartoffelpuffer. Unlike German potato pancakes that use finely shredded potatoes, latkes are made with thickly grated potatoes. It is a common treat on Hanukkah.

What is the difference between latkes and German potato pancakes? ›

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

How do you keep potato pancakes from falling apart? ›

The egg and flour in this recipe help bind the potato pancakes and keep them from falling apart. Also, make sure they are fully cooked on one side before trying to flip them over. What ingredient keeps pancakes from falling apart? The eggs keep the mixture moist while the flour helps bind everything together.

What's the best potato to use for potato pancakes? ›

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.

Why are they called German pancakes? ›

German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).

Why are my German pancakes not fluffy? ›

The center of a German Pancakes is supposed to be flat. If the edges are flat, then it likely is a result of either the oven or the pan not being hot enough. It the dish isn't hot, then steam won't be created when the batter is poured into the pan, and instead, the batter will set and bake evenly.

Where did German potato pancakes originate? ›

They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

How to keep potato pancakes from turning brown? ›

– After shredding your potatoes, immerse them in cold water to keep them from discoloring. If you're using a hand grater, you can shred them directly into the bowl of water. Soaking the shreds helps to keep them from turning brown; it also has the added benefit of making crispier latkes.

What is the best oil for potato pancakes? ›

Oil choice is crucial for a perfectly fried latke. Because you are deep frying, you want to use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed.

Why are my potato pancakes gummy? ›

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

Why are my potato pancakes grey? ›

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

What were latkes originally made of? ›

Historically, Jews in Central and Southern Europe cooked kaese (cheese) latkes, and Jews in Eastern Europe made latkes from buckwheat or rye flour.

What are Polish pancakes made of? ›

Naleśniki (already plural) are Polish-style thin pancakes, often filled with sweet or savoury fillings. They can be rolled up or folded. The batter for Naleśniki is made of wheat flour, eggs, a pinch of salt and milk and/or water (often carbonated). Its texture is thinner than most pancake batters, so don't be alarmed.

What are sweet potato pancakes made of? ›

Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds.

Are potato latkes the same as hash browns? ›

No, hash browns and latkes are not the same thing. Although they contain similar ingredients like shredded potatoes and they are cooked in a frying pan, they are not the same. Hash browns are shredded potatoes and onions that are scattered in a pan and pan fried.

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