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.
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.
Kartoffelpuffer can be served sweet or savory. Most commonly they’re served with apple sauce or other fruit compote, and/or dusted with powdered sugar, but are also served savory-style with a yogurt-herb sauce or with meat as part of a meal.
In a word, they’re simply DELICIOUS!
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.
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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!
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For more authentic German recipes be sure to try our:
- Spaetzle
- Kaesespaetzle
- Schnitzel
- Jagerschnitzel
- German Goulash
- Currywurst
- Sauerbraten
- Rouladen
- Rotkohl
- Maultaschen
- German Potato Soup
- Swabian Potato Salad
- Semmelknödel
- German Potato Dumplings
- Zwiebelkuchen
- German Bread (Vollkornbrot)
- Bratwurst
- Obatzda
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
Mike Paterson says
Very interestuing to read all the comments, my mum used to make these and she had a viniga and sugar suace to spread on top. Does anyone have this recipe i really need to make this
Kathryn K says
Hi Mike, The sauce might have been leftover sauerbraten gravy. We always had extra and had it on the potato pancakes the next day. If you don’t want to make the sauerbraten you could probably make a beef gravy and add some red wine vinegar and sweetner to give it that sweet and sour taste. I personally like the ginger snap cookies in the gravy. It gives it sweetness and a bit of kick from the ginger. That is the flavor profile I grew up with. Boy, did this bring back memories.
Amy says
These were the best potato pancakes i have ever made and family agrees. So much better than my other fail cakes! so good. I added a little garlic chive and shallot. yum!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Amy, thanks for the feedback!
Ingrid says
My mom always added fresh parsley. I make them using Russet potatoes because they are not too watery.
If the grating is too much work try doing it in a blender using a very low grate or chop cycle but only for a few
seconds at a time. Less work still taste great.
Joanne Moore says
I think my German grandmother used Matzo meal instead of flour. Anybody know if that’s possible? I think she was from Mannheim. Thanks for the memories. (Grandpa had to do the grating, too.)
Stefany Reich-Silber says
When making latkes you use matzo meal. With these you are using flour. Comes out the same. My Polish grandmother used to make them all the time with four.
Ketutar says
I love potato pancakes :-)
You are absolutely right, these are not rösti. But the difference is not what you say it is. I make my rösti with raw potatoes and grate them just as finely/coarsely as I do my potato pancakes. The difference is that rösti is just potatoes, potato pancakes are a “batter” – there’s eggs and flour/potato starch added.
Adrienne says
My family made these and we had either with applesauce or sour cream. I think maybe chives went into the mix, maybe!
Kimberly @ The Daring Gourmet says
For a savory version, chives are a great addition, Adrienne!
Nathan L. says
This brought back many great memories for me, thanks for this delicious recipe.
Kimberly @ The Daring Gourmet says
I’m so glad, Nathan, thank you!
Gudrun says
I had forgotten about these, too. (How could I do that!). My Mamma used to make these all the time and it was my dad’s job to grate the potatoes…..then it was my job when I got older. Yep, had to have grated onion, too. (I remember the scraped knuckles, lol). Now I have a husband who is willing to grate potatoes. He had a German Mamma, too. I will make these tomorrow.
Kitner says
My dad was also the grater! I tried using the blender and it works well. I blend up the potatoes and onion then transfer to a bowl to add the flour and egg. You may need a little more flour but once it’s all fried you can’t tell the difference!
Claudia says
In Franken sin des Baggers 😊 (In Frankonia these are called Baggers) 😊
Jaye D. says
Am I correct to assume RAW Potatoes?
Kimberly @ The Daring Gourmet says
Hi Jaye, YES, the potatoes are raw.
Jae Deete says
Thanks much. J.
irmgard mckinstry says
irmi says yes grated onions are a must ,such a good old recipe ,brings back memories yes,
BC says
These are the same as potato latkes that are served this time of year at Hanukah. I love them! My husband loves them with apple sauce and I love them with sour cream. They are great as a side or a main dish with a salad.
Kimberly @ The Daring Gourmet says
They sure are, BC, I love them every which way!
bob says
Kimberly Thanks Again
Its the onion I`ve been missing !! lived in Germany for 12 years , but only a vague idea of German recipes although I still like to TRY
tell Spike, not German but a savory recipe to try beetroot and parsnip rostie
Kimberly @ The Daring Gourmet says
Awesome, I’m glad you’ve discovered the missing ingredient, Bob. I love the sound of that beetroot and parsnip rostie!
J. Rankin says
I cook for myself, but the left over pancakes make a great wrap for egg salad!
Kimberly @ The Daring Gourmet says
I’ll bet, J., Kartoffelpuffer are wonderful both sweet and savory!
Ann Watson says
Being from Pennsylvania, I grew up on potato pancakes, but I never tried them grated. This seems like something I would love and will try very soon. My hubby and I love breakfast anytime of the day and this will fit right in there soon. Thanks!!
Peter says
I’m sorry, if the potatoes were not grated then what it was? You need to shred them in some form for pancakes… Inquiring minds and so forth…
Peter says
Reminds me of latkies and polish potato pancakes… originally both grated fine and raw. Then came all the variations, different grating, parboiled potatoes (blasphemy), different spices. Nothing wrong with trying something different as long as you remember the original…