Kartoffelpuffer (German Potato Pancakes)
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Delightfully crispy and flavorful, these authentic German potato pancakes, Kartoffelpuffer, are fun to make and even more delicious to eat! They can be sweet or savory depending on the toppings you choose or what you serve them with. Made the way my Mutti and Oma made them in authentic German fashion!
A quintessential German treat beloved across every region of Germany, Kartoffelpuffer (German potato pancakes) are not only a favorite dish to serve at home but are also a popular street food found at local Volksfests and holiday events like Fasching, Karneval and Christmas markets.
In particular these German potato pancakes bring back memories of going to my Oma and Opa’s house. Throughout my childhood and through young adulthood my Oma would regularly make these when we went over to their house. My brother and I would play cards at kitchen table with my Opa while my Oma stood over the stove with the crackling sounds and smells of frying Kartoffelpuffer filling the air. Before long, plates of hot Kartoffelpuffer were set out on the table and we helped ourselves to a sprinkle of powdered sugar and generous heaps of applesauce. My Oma knew to make big batches of these Kartoffelpuffer because my brother and I could rarely get enough of them.
What Are Kartoffelpuffer?
Depending on the region of Germany, Kartoffelpuffer are also known as Reibekuchen, Reibeplätzchen, Reiberdatschi and Grumbeerpannekuche.
You may also be familiar with Swiss Rösti. But those are something different. The key difference lies in the size of the grated potatoes: Rösti are shredded whereas Kartoffelpuffer are finely grated. Also, with Rösti the potatoes are sometimes grated raw but more often are parboiled whole in their skins for a few minutes so that the center is still hard, then peeled and grated once they’ve cooled down. Because the potatoes are grated/shredded on the largest setting (in German, “grob geraspelt”) to get large, long strands, parboiling them first prevents the outside of the Rösti from burning before the potatoes are thoroughly cooked through. Grated onions are usually added and sometimes bacon and cheese, depending on the region. Rösti are also fried longer until they are light brown and crunchy.
Kartoffelpuffer on the other hand are made from potatoes that are grated raw and grated finely (allowing them to cook quickly and evenly). The shredded potatoes are wrung out in a clean dish towel and then mixed with egg, finely grated onion and flour and then fried to light golden. The end result is a crispy exterior and soft interior.
How to Serve German Potato Pancakes
Kartoffelpuffer can be served either sweet or savory. Most commonly they’re served dusted with powdered sugar and/or some apple sauce or other fruit compote. But in some areas of Germany they are also served with savory toppings such as herbed Quark, yogurt-herb sauce, or smoked salmon. Or served as a side with beef or pork and drizzled with gravy like Rahm Sauce, Mushroom Gravy or Onion Gravy and accompanied by Rotkohl or Sauerkraut. Try your German potato pancakes both sweet and savory style, they’re delicious both ways!
Kartoffelpuffer Recipe
Let’s get started!
Use a grater or food processor to finely grate the potatoes. You don’t want thick strands. Either place the grated potatoes in a colander and thoroughly squeeze the liquid out with your hands or place them in a clean dish towel and wring it to squeeze out the liquid.
Place the drained grated potatoes in a bowl along with the grated onion, eggs, flour and salt. Use your hands to knead the mixture together until you have a thick, tacky mass. Don’t let this mixture sit for long before frying it.
Heat some oil in a non-stick pan over medium-high heat. Once hot, add 1/3-1/2 cup (depending on size preference) of the potato mixture to the frying pan and flatten it with the back of a spoon to form pancakes. Fry the Kartoffelpuffer on both sides (about 3-5 minutes) until golden brown. Place the fried potato pancakes on paper towels to briefly blot them and then immediately serve them while hot.
Serve with applesauce, fruit compote, or powdered sugar or serve it savory-style with some herbed yogurt, quark or creme fraiche or with meat and gravy.
Guten Appetit!
For more authentic German recipes be sure to try my:
- Spaetzle
- Kaesespaetzle
- Schnitzel
- Jagerschnitzel
- German Goulash
- Schweinshaxe
- Currywurst
- Sauerbraten
- Rouladen
- Rotkohl
- Maultaschen
- German Potato Soup
- German Potato Salad
- Semmelknödel
- Königsberger Klopse
- German Potato Dumplings
- Zwiebelkuchen
- German Bread (Vollkornbrot)
- Obatzda
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Kartoffelpuffer (German Potato Pancakes)
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
Instructions
- Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.
- Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture. Add a little more flour if needed. Do no let the mixture sit for long before using it, use it immediately.
- Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon. Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden. Place them briefly on paper towels.
- Serve immediately while hot with applesauce, fruit compote or powdered sugar. For a savory version serve with herbed yogurt, quark or creme fraiche or with meat and gravy as part of a meal.
Nutrition
Originally published October 24, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
The flavour and texture are good! I prefer to wring the water out as well. I find that otherwise the potato starch gets very gluey in texture on the inside. These remind me a lot of the kartoffelpuffer I had growing up in Germany. I also add a little bit of minced garlic, chopped parsley, and a pinch of baking powder.
For shredding I use a food processor, then switch over to a chopping blade, to get it nice and fine. The way I remember it the batter is almost a cream of wheat type of texture. In German the grainy texture is described as “gries”. When wringing out the potatoes I don’t mind the color change and let it drain in a sieve for a while while gathering everything else.
My yield was about 50% more than indicated. I used a 2 ounce portion scoop and made the pancakes a little more than 4 inches in diameter. The original quantity in the recipe must be very large pancakes.
Overall a nice tasty recipe!
I’m glad you enjoyed them, Mark, and appreciate the feedback, thank you!
I love butterbeans red wine vinegar and sour cream on mine.
I need to make these for a large crowd at an event. Is it possible to fry them a day ahead and then re-heat in the oven? I’d have no time to fry as many as I’d need for immediate serving.
Hi Jorie, that will probably work but I would recommend doing a test run. Definitely reheat them in the oven to try and get some of the crispiness back.
I’ve done it before and they don’t reheat the same. They’re soggy and slightly greasy.
I think it will give better result if the potato batter immediately freezed after being molded into pancake to be fried when needed. It will safe at least for the prep time.
I am German living in South Africa and learned to make Kartoffelpuffer from my Father.
OK I do it like you, however without wringing the potato liquid out. This liquid adds to the taste.
Traditionally in Baden-Wuertemberg you serf with Applesauce.
My grandmother used to make potato pancakes often when I was a child. Since her passing 50 years ago, I have attempted a thousand times to replicate this memory (she used no recipe) and they have never been as hers. Trying to figure out what I have been doing wrong, I happened upon your recipe. All the ingredients are the same, down to grating, not shredding. The only difference is she never dried her potatoes, she left the liquid in the mix.
What is the difference? Please.
Hi Robbie, wringing out the water is what enables the potato pancakes to fry up nice and crispy, otherwise they’ll be very soggy and more of a “steamed” potato pancake from all the liquid.
So excited to have found your site!!!! Just like Babcia used to make. I Will be looking forward to more old-world recipes.
Thank you, Barbara, I’m so happy you found my site too – welcome! :)
So …. I couldn’t find my grater! So I used my Ninja mixer and pulsed quickly… CAME OUT PERFECT! My mom is German and LOVED them. She said “be sure they are crispy!” (she’s 91 years old) I loved them! Never buying Panni potato pancake mix anymore! THANK YOU
That’s awesome, Diane, I’m glad you both enjoyed them and I appreciate the feedback!
Hello All,
I have searched the earth for the tools and potatoes necessary to make the kind of potato pancakes I have eaten at German Restaurants, and even had a german chef share secrets, if you want to call their techniques “secrets” and they are never as good!
One thing I have not had control over was the way the potatoes were shredded or ground or grated…..whatever you want to call the way they are reduced to working form. I was friendly with a fellow whose parents, when they divorced fought over the potato pancake grating tool they had been given as a wedding present!!! Has anybody here searched the kitchens of Germany looking for a great potato grating mandolin or whatever they are called? Water content is critical too….that water content must be kinda low
I did these with a coarse hand shredder because fine was going to kill me! They turned out beautifully. I had to make double the amount submit them the day before and refrigerated them. Just before serving I quickly reheated them in the frying pan and they were perfect.
Thank you, Lauren, I’m so glad you enjoyed them!