Okay, so let me just say this up front—if you’ve never had German potato pancakes (aka Kartoffelpuffer), you’re seriously missing out. These golden little beauties are crispy on the outside, tender on the inside, and straight-up comfort food that hits in all the right places.
I first tried them at a little Oktoberfest pop-up years ago. One bite, and I was like—wait, why have I never made these at home? Spoiler: I totally do now. All the time. And now you will too. Let’s talk potatoes, grease, and glory.
What Are German Potato Pancakes, Anyway?
If hash browns and latkes had a German cousin who showed up to the party with applesauce in one hand and sour cream in the other—that’s your guy right there. German potato pancakes are shredded potatoes, onion, egg, and just a lil’ bit of flour, fried up until golden and crunchy.
They’re usually served up with a dollop of sour cream, or sweetened applesauce if you’re feeling that sweet-savory combo (and you should). Germans love ’em as a snack, a side dish, or even breakfast. Honestly, there’s no wrong time for these.
Ingredients You Probably Already Have
No fancy stuff here, and thank God for that. Here’s what you’re working with:
- 4 medium russet potatoes (peeled and grated)
- 1 small onion (grated)
- 2 eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (I usually go with canola or sunflower oil)
Optional, but oh-so-good:
- Applesauce or sour cream for serving
- Chopped parsley if you’re feelin’ fancy
Let’s Get Cookin’ (Step-by-Step)
1. Grate the goods
Peel your potatoes and grate ‘em using the big holes on a box grater. Same with the onion. Yeah, your eyes might water, but hey—that’s just flavor in the making.
2. Squeeze the heck outta those potatoes
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