|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Variations of potato pancakes are extremely popular in many parts of the world, including the United States. Now, you can make them at home with this simple recipe for German potato pancakes aka Kartoffelpuffer (Kar‧tof‧fel‧puf‧fer).
Golden, crispy fried German potato pancakes are a real treat. This recipe is quick and easy to make and so delicious, you will be making them over and over again.
Eating freshly made potato pancakes with applesauce at local outdoor weekly markets, Christmas markets, or during Karneval or Fasching are some of the ways Germans indulge in this favorite traditional snack.
Classic potato pancakes served with homemade applesauce or sour cream are pure comfort food, but you can use your own culinary creativity to amp up the flavor. Add spices or herbs to make this recipe your own. If you want to make a meal out of this recipe, just double or triple the ingredients.
They are also enjoyed as a side dish with meats such as roasted chicken or pork and include some roasted beets into the meal for a special treat.
Click Play to See This Traditional German Potato Pancakes Recipe Come Together
- 1 pound potatoes (about 2 medium or 3 small russets, or any variety of starchy potato)
- 1/2 medium onion
- 3/4 teaspoon salt (plus more to taste)
- Ground pepper (to taste)
- Ground nutmeg (to taste)
- 1 large egg
- 1/4 cup vegetable oil (for frying)
- For Serving: applesauce, sour cream (optional)
Gather the ingredients.
Wash, peel, and grate the potatoes.
Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze as much of the liquid as you can out into a bowl.
Let the liquid stand a few minutes then carefully drain, leaving the potato starch at the bottom of the bowl.
Add the potatoes back to the starch.
Add salt, pepper, nutmeg, and egg. Mix thoroughly.
Grate the onion over the potatoes.
Heat the oil in a large frying pan. You can use a nonstick pan and just a few drops of oil if you wish, but for best results, use 1/8 to 1/4 inch of oil.
Drop about 1/2 cup of potato mixture into hot oil and flatten with the back of a spoon. Fry 3 to 5 minutes on each side, or until golden brown.
Drain on paper towels and serve hot with applesauce and or sour cream.
- Cooked potato pancakes can be frozen and reheated in a 350 F oven for 10 to 15 minutes from frozen.
- Add some scallions or a tablespoon of your favorite seasonal chopped fresh herbs for a pop of freshness. Basil, sage, tarragon, thyme, or rosemary also would work well with this recipe.
- Another way to flavor potato pancakes is to add different spices to the batter instead of nutmeg. Add garlic powder, turmeric powder, ground sumac, chili powder, or chili flakes to taste.
- Alternatively, if you are considering serving sour cream as a side to potato pancakes, add the herbs and/or spices to the sour cream instead of the pancake batter. Dividing up the sour cream into two or three portions and flavoring each with a different herb or spice is a terrific way to have something for everyone.