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Crispy, golden-brown German potato pancakes made from grated potatoes and onion. A beloved comfort food, perfect when served hot with a side of fresh applesauce or creamy sour cream.
Grate Potatoes and Onion
Squeeze Out Excess Liquid
Prepare the Batter
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Crispy, golden-brown German potato pancakes made from grated potatoes and onion. A beloved comfort food, perfect when served hot with a side of fresh applesauce or creamy sour cream.
This german recipe takes 45 minutes to prepare and yields 4 servings. At 331.5 calories per serving with 7.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or snack or brunch.
Fry the Pancakes
Drain and Serve
Add 2 tablespoons of finely chopped fresh parsley or chives to the batter for a fresh, herby flavor.
Mix in 1/4 cup of grated Gruyère or Parmesan cheese into the batter for a savory, cheesy twist.
Substitute half of the Russet potatoes with grated sweet potatoes and add a pinch of nutmeg for a slightly sweeter version.
Add 1/4 teaspoon of nutmeg or a pinch of caraway seeds to the batter for a more aromatic and traditional German flavor profile.
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that is important for maintaining fluid balance, nerve signals, and healthy blood pressure.
Potatoes contain a good amount of Vitamin C, an antioxidant that supports the immune system, aids in collagen production for healthy skin, and helps with iron absorption.
Onions are rich in antioxidants, particularly quercetin, which has anti-inflammatory properties and may help protect against chronic diseases.
One serving of approximately 3 pancakes contains around 280-320 calories, depending on the size of the pancakes and the amount of oil absorbed during frying.
Kartoffelpuffer are a traditional comfort food and are best enjoyed in moderation. While potatoes offer potassium and vitamin C, the dish is shallow-fried in oil, which adds significant fat and calories. Serving them with applesauce is a lighter option than sour cream.
Pancakes usually fall apart for two reasons: too much moisture in the batter or not enough binder. Ensure you have squeezed the grated potatoes extremely well. If the batter still seems loose, you can add an extra tablespoon of flour to help bind it.
They are best served fresh and hot for maximum crispiness. However, you can keep them warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 30 minutes. They can also be reheated in an oven or air fryer.
Potatoes oxidize quickly. The key is to work fast. Grate them just before you are ready to mix and fry. Mixing them with the onion also helps slow down the browning process. A little browning is normal and won't affect the final taste.
Yes. Let the cooked pancakes cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen solid, transfer them to a freezer-safe bag. Reheat from frozen in a 400°F (200°C) oven for 10-15 minutes until hot and crispy.