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
Diane L. says
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
Kimberly @ The Daring Gourmet says
That’s awesome, Diane, I’m glad you both enjoyed them and I appreciate the feedback!
Walt Brinkman says
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
Lauren Breckon says
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.
Kimberly @ The Daring Gourmet says
Thank you, Lauren, I’m so glad you enjoyed them!
Marcelo says
The recipe worked beautifully. I added some grated parmesan cheese, which gave the preparation some sharp flavor. Delicious
Kimberly @ The Daring Gourmet says
Thank you so much, Marcelo, I’m happy you enjoyed it!
Lois Baumgartner says
I have Celiac- can I use an alternative flour like chickpea or tapioca?
Kimberly @ The Daring Gourmet says
Hi Lois, I haven’t tried it with either of those flours so I’m not sure but perhaps some of our GF readers can chime in.
Eileen says
This can’t be gluten free by America’s Test Kitchen is the ultimate go-to for gf cooking. You can use their flour blend one to one and they will be perfect.
Ursula Shouse says
Can you use hash brown potatoes?
Kimberly @ The Daring Gourmet says
Hi Ursula, I believe most frozen hash browns are already pre-cooked or at least parboiled in which case they would not work for this.
Gail L Green says
Looking for a German potatoe pancake recipe that is risen with yeast then fried with a slice of bacon on each side. I believe its calked Picet. Not sure of the spelling.
Anette says
Hi Kimberly, I am from Fulda/Germany and we call them Kartoffelpfannkuchen :) usually add a pinch of nutmeg and marjoram into mine. Very much enjoyed this recipe! Dankeschoen!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Anette, thank you! :)
Verena says
My mother always ground the potatoes in the blender, and they fried up beautiful and crispy like in your pictures. I wish I had paid attention when she did it, I tried it once and I made a soupy mess. I’m looking forward to trying your recipe.
Rayna Fisher says
Hi, Kimberly! I’m new to your site. I have German/Swiss heritage and have studied German in High School and university. I wanted this Christmas to be very German-esque. I was researching German Stollen which brought me to your site. I have found your site very user friendly and educational. The research and authenticity is incredible. It has to led down a rabbit hole of food history googling. I made the Kartoffelpuffer for dinner for my family. They were a big hit.. crispy & crunchy on the outside, soft and creamy on the inside. They were a great accompaniment to our meal. I will be making your Lebkuchen, Stollen, and Vanillekipferl very soon.
Kimberly @ The Daring Gourmet says
Hi Rayna, I’m so glad you found my site – welcome! :) I’m happy the Kartoffelpuffer were a hit and I hope you likewise enjoy all the baked goodies. Please let us know how it goes. Merry Christmas!
Shelley says
Can’t wait to try this recipe. Can you use an air fryer?
Kimberly @ The Daring Gourmet says
Hi Shelley, I haven’t tried but if you do please let us know how it goes!
larocazarro@gmail.com says
All you out there try this if you have goose Grease..,??
Maybe if yes fry the pancake in this. unbelievable. Maple syrup with brown sugar and caramel.
You have eat them hot….
Todd says
I grew up watching my mom make this and rouladen. So amazing. I would suggest making this exactly as the recipe says. You won’t regret it
Kimberly @ The Daring Gourmet says
Thank you, Todd!
Ipsa says
Hey Kimberly, love the potato pancakes. I have a vegan version of it. Thanks for sharing lovely recipes.
Joachim W says
Something that works really well for squeezing grated potatoes is a potato ricer. Just make sure that you use one with sturdy handles.
Danielle Vanover says
Great recipe ! Came out perfect just like I remember my Oma’s ❤️
Kimberly @ The Daring Gourmet says
Thanks, Danielle, I’m so glad you enjoyed them!
Hausmeister Kevin says
I use butter instead of oil for fry them gives them a richer taste.
Lindsey /Devons says
My German gran made these for us. Can’t wait to try for myself. My 96 year old dad (her son)loved them and I would like to make a batch for him and freeze them..
so my question is..Do they freeze well?
Kimberly @ The Daring Gourmet says
Hi Lindsey, yes you can freeze them. Make sure they’re completely cooled then place them single layer on a cookie sheet and place them in the freezer. Once frozen you can transfer them to a ziplock freezer bag. Microwaving them will make them mushy so they’ll need to be reheated in the oven. Take them out of the freezer and let them sit for a few minutes to partially thaw, then put them on a baking sheet in the oven preheated to 450 and bake for about 5 minutes or until they’re hot.