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Home » Food » By Type of Dish » Vegetarian » Kartoffelpuffer (German Potato Pancakes)

Kartoffelpuffer (German Potato Pancakes)

October 24, 2017 by Kimberly Killebrew · 188 Comments

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Delightfully crispy and flavorful, these authentic German potato pancakes, Kartoffelpuffer, are fun to make and even more delicious to eat!

potato pancakes recipe German Kartoffelpuffer reibekuchen authentic traditional applesauce rosti

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.

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!

potato pancakes recipe German Kartoffelpuffer reibekuchen authentic traditional applesauce rosti

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.

kartoffelpuffer, german potato pancakes, authentic, traditional, best, recipe, germany, reibekuchen, reibeplätzchen, reiberdatschi, grumbeerpannekuche
© Olha Afanasieva | Dreamstime

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!

potato pancakes recipe German Kartoffelpuffer reibekuchen authentic traditional applesauce rosti
© stockcreations | Dreamstime

For more authentic German recipes be sure to try our:

  • Spaetzle
  • Kaesespaetzle
  • Schnitzel
  • Jagerschnitzel
  • Currywurst
  • Sauerbraten
  • Rouladen
  • Rotkohl
  • German Potato Soup
  • Swabian Potato Salad
kartoffelpuffer recipe German potato pancakes authentic traditional

Potato Pancakes (German Kartoffelpuffer)

Kimberly Killebrew
Called by different names in Germany's various regions, Kartoffelpuffer, or potato pancakes, are easy to make and are absolutely delicious!
Print Recipe
4.88 from 74 votes
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine German
Servings 8 Kartoffelpuffer
Calories 119 kcal

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

Calories: 119kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Cholesterol: 46mg | Sodium: 323mg | Potassium: 622mg | Fiber: 3g | Vitamin A: 70IU | Vitamin C: 17.2mg | Calcium: 53mg | Iron: 5mg
Keyword Kartoffelpuffer
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188 Comments →

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188 Responses

  1. Jerry says

    February 3, 2023 at 11:47 am

    Great recipe however meine Mutter und Oma, (mom and grandma), always added nutmeg for that savory flavor. The rest of your recipe turned out Fantastic, thank you!

    Reply
  2. Karen C says

    January 31, 2023 at 8:07 am

    Love this recipe, just like my mothers. It’s delicious!

    Reply
    • Kimberly Killebrew says

      January 31, 2023 at 9:04 am

      Thank you so much, Karen!

      Reply
  3. rose naef says

    December 27, 2022 at 11:21 am

    i added all ingredients but forgot to drain out water, what do I do?

    Reply
  4. Zak says

    November 27, 2022 at 12:09 pm

    This is almost like the recipe my mom had from a old German cook book translated into English but her version also had diced apple and black pepper, if ye want it slightly more savory sub the apple for garlic and it is still very good.

    Reply
  5. micke says

    October 19, 2022 at 2:36 pm

    Could you use frozen hash browns from market ?

    Reply
    • Judy D says

      October 28, 2022 at 5:44 pm

      Yes you can. Let them thaw and drain. Add onions etc. I’ve done it with good success.

      Reply
  6. Rita Murray says

    October 5, 2022 at 7:46 pm

    I use chopped fresh parsley in them too
    Fry in canned Crisco as they retain there crispy greatness. As I make about 75 to 100 for our expanded family dinner along with sauerbraten and fixings they crisp up quickly under the broiler.

    Reply
  7. Darlene says

    October 2, 2022 at 8:38 am

    Can you make these ahead of time and reheat them?

    Reply
    • Kimberly Killebrew says

      October 2, 2022 at 10:47 am

      Hi Darlene, you can but they’re best right out of the skillet while they’re still crispy. You can get back a little of the crispiness if you reheat them in the skillet.

      Reply
  8. Anonymous says

    September 30, 2022 at 7:25 pm

    One of my childhood favorites, and still is.

    Reply
  9. Basil says

    September 29, 2022 at 6:05 am

    Absolutely delicious and I grate an apple into the mixture and it changes to whole taste

    I want to try adding sweet potato next time

    Reply
    • Kimberly Killebrew says

      September 29, 2022 at 3:25 pm

      Fantastic, Basil, I’m glad you enjoyed them, thank you, and those are both delicious touches!

      Reply
  10. Tony Kost says

    September 26, 2022 at 6:31 am

    My Grandmother from Germany lived with us in the early 50’s. She made Kartoffelpuffer for the three of us brothers. It was one of our favorite meals. We were each 6 years apart but the contest was there to see how many each of us could eat. Oma always made enough.

    Reply
  11. Becki Rogers says

    September 15, 2022 at 11:14 am

    Ignorance here; what is the difference between shredding and grading the potato for potato cakes?

    Reply
    • Kimberly Killebrew says

      September 15, 2022 at 6:19 pm

      Hi Becky, I go into detail about this in the blog post, distinguishing between the two, but shredding produces larger pieces than grating.

      Reply
  12. Walter says

    September 10, 2022 at 9:56 am

    My German grandma made potato pancakes. Ohh so good. Now I have never had a salad spinner. Does anyone know if it would be easier to rid the potatos of the water.

    Reply
    • Anonymous says

      October 19, 2022 at 5:39 pm

      You put the greated potatoes in a towel and squeeze the water out,that’s

      Reply
  13. Liz says

    August 29, 2022 at 3:56 am

    They look and sound divine but I live on my own and always look for recipes that freeze well. Have you frozen these before and/or after cooking?

    Reply
  14. Wilfried says

    August 2, 2022 at 2:14 am

    Wow, I’m a German expat, living in Australia for many years. I know they’re simple but forgot one step, squeezing the liquid out. Now the recipe is just like mum’s. 😋

    Reply
  15. Anonymous says

    July 10, 2022 at 3:38 pm

    I’m a German expat of 30 years, now living in California. This is exactly how my Grandmother and Mother used to make them and I make myself a batch regularly here to bring back the memories. Btw, they’re also very tasty topped with a slice of German prosciutto (found at Trader Joe’s) and dollop of crème freche, sour cream or Greek yogurt.

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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