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
Gisela says
I am also a German South african and my Mother used to make them as a meal. A favourite treat!! She served them with litte bit of sugar and canned pears. Sweet memories…
Very glad I found this recipy!!
Kimberly Killebrew says
Those sound like great memories, Gisela, thank you for sharing. I’m glad you found us and hope you enjoy the recipe. Guten Appetit! :)
Christine says
Recipe is just like my mom made when I was growing up. She learned to make them from my German Lutheran grandmother because they were a favorite of my dad’s. But I think you ought to mention in your writeup that these are also called potato latkes and served during Chanukkah – the Jewish tradition of latkes is lively and full of debate over the proper recipe.
Sarge says
We were posted in Germany with the military when my mother passed, tragic yes but we hired a fantastic German cook who made the best potato pancake (with applesauce of course)I have never duplicated them. These are close, amazing the difference wringing makes. Thanks so much
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Sarge, thank you!
Jean Kelley-Joyce says
My Lithuanian Great Grandmother and my Mom made the best potato pancakes! Try as I may, I just couldn’t duplicate their recipe and of course, nothing was written down, you just had it in your head. I am so grateful i came across your recipe! Ingredients are all the same but I never drained the water out. I drained a little more than half of the water from the batter and OMG, that’s what was missing! These are the absolute best potato pancakes…just like Gramma’s and Mom’s! In the last 7 days I’ve made these several times and have had many family members stop by “just for a taste”. With some sour cream plopped on top and a little apple sauce on the side I am in potato pancake heaven. Thank you!!
Kimberly @ The Daring Gourmet says
That’s wonderful, Jean! I’m so glad you found the missing key and have finally been able to replicate your mother’s and great grandmother’s potato pancakes. Thanks so much for the feedback!
Steve says
I fried these potato pancakes in a VillaWare waffle maker after frying a batch of goetta. Strawberries with whipped cream on the side, washed down with a cranberry mimosa. Absolutely delicious!
Now…a nap!
Kimberly @ The Daring Gourmet says
That sounds delicious indeed, Steve, and after all that cooking and eating you deserve a good nap! :)
Christa Heidbuechel says
They are very tasty served with smoked salmon, caper, whipped horseradish cream as well, just an idea.
Sue Knill says
Ate them in a beach bar in Spain, delicious.
Frank W says
bit bland for our taste… texture good have to crisp it ty
Zita says
I grew up in Lithuania. My mom would grate the potatoes, but never wring. We also never added flour, added eggs to hold everything together. Since the starch settles, I would mix the potatoes every time I put a new batch to fry, they’re always crispy. And the starch adds to the flavor, I completely agree with Peter Guenther. Once I tried to make quick latkes and shredded the potatoes, removed the liquid. The resulting pancakes were disappointing. I also think that it’s not the dish to reheat, the best is served fresh, like most simple but delicious dishes. Wanted to thank you, Kimberly, for putting out this wonderful website.
Bronwyn says
My husband’s Austrian grandmother taught me to make these. She told me they were traditionally made the day before washing day and the water wrung out of the grated potatoes was used as starch for the washed napery.
Mark Floerke says
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!
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed them, Mark, and appreciate the feedback, thank you!
Brenda says
I love butterbeans red wine vinegar and sour cream on mine.
Jorie says
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.
Kimberly @ The Daring Gourmet says
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.
Joyce says
I’ve done it before and they don’t reheat the same. They’re soggy and slightly greasy.
Nona says
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.
Peter Guenther says
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.
Robbie Buckley says
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.
Kimberly @ The Daring Gourmet says
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.
Barbara says
So excited to have found your site!!!! Just like Babcia used to make. I Will be looking forward to more old-world recipes.
Kimberly @ The Daring Gourmet says
Thank you, Barbara, I’m so happy you found my site too – welcome! :)