German Potato Pancakes (Kartóffelpuffer)
German Potato Pancakes (Kartóffelpuffer) are perfect for more than just Christmas. Try them for breakfast, lunch, dinner, or a snack!
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Wer hat Hunger? (who’s hungry?)
It’s officially Fall, and nothing sounds better on a cool day than a nice warm, fluffy, and yummy potato pancake! Or… maybe that’s just me. 🤷🏻♀️ Today I’m sharing my version of German potato pancakes (yes there are multiple). This Version is officially loved in the Smith household. The kartóffelpuffer is traditionally served at Christmas time in Germany. However, these are a family favorite. They make their way to our table, OFTEN.
Both my husband and I are part German. He also grew up in La Crosse, WI. If you haven’t been yet, it is nationally known for a HUGE German-style festival – Oktoberfest. So, around this time of year, especially, I try to make some fun German-themed meals.
One of them is this super yummy Potato Pancakes recipe. I had to do some research on these. I was not raised around a lot of German food, even though I lived in Wisconsin. I started making these a few years ago. I began adjusting and reworking them to fit my family and my cooking style. Bonus! My Brother who was station in Germany for quite a while gave them his seal of approval. So I’m running with it!
Before you get started!
I recommend prepping everything first.
- Have your oil next to the stove. Place your cast iron pan on the burner. Have a spatula ready to go (I usually use my fish spatula). Lay the cheesecloth on the counter next to your food processor.
- You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.
- Small batches work better, but the longer you take the more possibility you have that your potatoes will start browning. So when I say do small batches at a time, I recommend doing three batches, not thirteen.
- There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one. There is ALWAYS liquid. However, the amount is less when I do the batches.
- It’s not a problem, just stir it up with your spoon/scoop and keep on going.
Quick Side note: My food processor is a Cuisinart® CUSTOM 14™ 14 Cup Food Processor. I highly recommend it! This is the upgraded and larger version of the workhorse my parents originally gave to me. They gave it to me when I first moved out back in 2005. By the way, it was their old one from when I was a kid, because they had upgraded. I was not paid to say any of this, I seriously just LOVE this food processor that much! It may not be as “pretty” as some of the others I’ve seen. However, it does the job. It performs well!
Let’s get started.
OK, now you need the cheesecloth. We are going to use it to wring out a lot of liquid. You can do this in batches. Alternatively, dump all of it into the cheesecloth at once. You will get more liquid out if you do it in batches. This will help prevent the issue of a lot of liquid suddenly appearing in your pancakes (images of that later).
Now, grab your cheesecloth filled with potatoes and onions, and twist it tightly, wringing out as much liquid as possible. This is easier in small batches (although, I have gotten impatient and done the entire thing in one huge wrap) See below). #NotSorry🙈
Next, add the flour and salt, and toss/fold/stir around the potatoes until completely and evenly coated in the flour.
BEFORE YOU GO ANY FURTHER…
Add a thin layer (about 2 Tablespoons) of oil, I use olive oil), but any neutral-tasting oil is fine, to a cast iron pan and let it heat on medium-high. As that is heating, let’s move back to the potato pancakes…
Beat the eggs in a separate bowl, then add them to the potato mixture.
Mix the mixture until everything is completely incorporated and mixed well.
Now comes the fun part, grab your tablespoon or cookie dough scoop and scoop up some batter. I like to use a 1.5 Tablespoon cookie dough scoop so I have fairly even amounts of “batter”, but use what you have; just remember, you could end up with more or fewer pancakes than what I did if you use something different.
One Last Note…
There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It looks like this as you go and as it sits:
It’s not a problem, just stir it up with your spoon/scoop and keep on going.
Place the batter into the cast iron pan and gently press it so it’s nice and even. I can usually fit about 3 in my pan, giving me enough room to flip.
Let them brown on one side (about 3-5 minutes) and then flip them.
Continue this process “oil, batter, and flip” you fry them done.
Viel Spaß (enjoy) and Share!
Serve them with your choice of sour cream, applesauce (which is the traditional choice), or my personal favorite, eggs. Check out my Oktoberfest Egg Benedict!!!
Did you try making these potato pancakes? Don’t forget to tag me on Instagram or Facebook, @jenngiamsmith #JennGiamSmith I will always share your posts on my stories and tag you! You can also share it on this post’s Pinterest Pin! Don’t forget to follow me on Pinterest for a steady stream of recipe (and other) inspiration!
It’s always wonderful to see loved ones coming together over delicious food.
German Potato Pancakes (Kartóffelpuffer) Recipe
- Total Time: 50 minutes
- Yield: 20 pancakes 1x
Description
This recipe for German Potato Pancakes (Kartóffelpuffer) is perfect for more than just Christmas. Make it for breakfast, lunch, dinner or a snack! Viel Spaß (enjoy)!
Ingredients
The Pancakes
- 2.5 lbs starchy potatoes (grated (RAW, not cooked and/or frozen ones))
- 1/2 small yellow onion (very finely grated)
- 4 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sea salt
- 1/4 cup neutral-tasting oil (more or less for “frying”)
Optional Toppings
- 1 cup Applesauce
- 1 cup Sour Cream
- 1/4 cup chopped Green Onions/Scallions
Instructions
**Read the notes, Before Beginning.**
- Shred the potatoes and onions with a food processor (or by hand).
- Wring out as much liquid as possible with a cheesecloth [See Notes].
- Add the flour and salt; toss/fold/stir around the potatoes until completely and evenly coated in the flour.
- Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil to a cast iron pan and let it heat on medium-high.
- Beat the eggs in a separate bowl, then add them to the potato mixture.
- Mix them until they are completely incorporated.
- Scoop up about 1.5 Tablespoons of batter into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes), then flip them and brown on that side for another 3-5 minutes.
- Continue this process; oil, batter, and flip until all are done.
Equipment
Cuisinart 14-Cup Food Processor
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Lodge Cast Iron Pan, 12″, Black
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Prep Solutions 1.5 Tablespoon Measuring Scoop
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Earl Grey)
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Check out the blog post for photo details on the entire process.
Prep Ahead of time!
I recommend prepping everything first. Have your oil next to the stove, cast iron pan on the burner, have a spatula ready to go (I usually use my fish spatula), and cheesecloth lying on the counter next to your food processor. You’ll also want a mixing bowl near your sink after ringing out the excess liquid from the cheesecloth.
For Removing the Liquid From the potatoes
- Small batches of wringing out the liquid work better for taking out liquid, however, it should be noted that the longer you take the more likely your potatoes might start browning. So if you do small batches, I recommend doing 2-3 batches (no more).
- There will very likely be some residual liquid that will eventually show up. I have done both the batch wringing and the one big one and there is ALWAYS liquid, however, the amount is less when I do the batches. It’s not a problem, just stir it up with your spoon/scoop and keep on going.
Cooking Process – made easier…
- I have found using a cookie scoop is amazing for getting a fairly even amount and it’s less messy.
Storage
Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container.
Conversely, you can also freeze your potato pancakes for up to three months. Enjoy them anytime!
- Let the pancakes cool completely
- Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
- Transfer to a freezer-safe bag or airtight airtight container
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Sides
- Cuisine: German, German-American
Nutrition
- Calories: 134
- Sugar: 2
- Sodium: 717
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 17
- Fiber: 1
- Protein: 3
- Cholesterol: 40
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©Photo, Prop Styling, and Food Styling by Jenn Smith
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