German Potato Pancakes (Kartoffelpuffer)

Ingredients

• 675 g (1½ lb)potatoes, such as Russets or Yukon Gold
• 1 smallonion
• 1egg
• 1 big pinchnutmeg
• to tastesalt and pepper
• as neededfrying oil or clarified butter
• to serveapplesauce
• to servesour cream

Instructions

1. 1

   Grate and salt

   Grate the potatoes and onion using the small holes of a box grater. Season lightly with salt and leave for about 15 minutes so the potatoes release water.

2. 2

   Squeeze potatoes

   Squeeze out the excess water by hand or in a clean kitchen towel, collecting the liquid in a bowl.

3. 3

   Save the starch

   Leave the liquid to stand for 5 minutes, then pour off the water from the top. Keep the thick white potato starch settled at the bottom.

4. 4

   Mix the batter

   Put the grated, drained potatoes in a large bowl with the reserved starch, egg and nutmeg. Season with salt and pepper, then stir with a spoon until combined.

5. 5

   Fry the pancakes

   Heat a couple of tablespoons of oil in a frying pan over medium to medium-high heat, adjusting for the strength of your hob. Once the pan is hot, add about 1 heaped tablespoon of batter per pancake and flatten into rounds ½–¾ cm thick. Cook until golden, then flip and cook the other side until golden. Avoid very high heat, which can brown the outside before the centre cooks. Drain on a paper-towel-lined plate, or use a wire rack for a crispier result.

6. 6

   Serve with sides

   Serve the pancakes with sour cream, applesauce or both.

7. 7

   Enjoy warm

   Enjoy the potato pancakes.

What are Kartoffelpuffer?

Kartoffelpuffer are grated-potato pancakes associated with German home cooking and also enjoyed in neighbouring parts of Central Europe. They are made from raw potatoes rather than mashed potato, then fried until browned.

This version uses onion, egg and nutmeg, with potato starch recovered from the grated mixture to help bind the batter. Applesauce and sour cream offer a sweet or tangy contrast to the savoury pancakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 521 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the egg contributes protein and the frying oil or clarified butter supplies much of the fat. Serve with a modest spoonful of applesauce and sour cream, or add a fresh salad to round out the plate.

Choosing the potatoes

Potatoes: Russets or Yukon Golds both work here. Grating them finely helps the pancakes hold together and cook through in the centre.

Onion: Grating it alongside the potatoes spreads its flavour through the batter without leaving large pieces.

Why the starch matters

Resting liquid: The grated potatoes release water after salting. Letting that liquid stand gives the starch time to settle at the bottom.

Starch: Pour away only the water on top and scrape the thick white starch back into the batter. It helps bind the grated potato after the excess liquid has been squeezed out.

Getting the texture right

Drain well: Squeeze out as much liquid as you can, while keeping the settled starch. A wetter mixture can be harder to shape and may not brown as readily.

Flatten evenly: Shape each pancake to about ½–¾ cm thick. Keeping them a similar thickness helps them cook at the same rate.

Frying without burning

Pan heat: Use medium to medium-high heat, guided by how strongly your hob heats the pan. The pancakes should turn golden without the outsides colouring before the middles cook.

Doneness: Flip once the first side is golden, then cook the second side until it is golden too. If they brown too quickly, lower the heat.

Serving and draining

Draining: Paper towels absorb excess fat after frying. For a crispier finish, drain the pancakes on a wire rack instead.

To serve: Offer applesauce for sweetness and sour cream for a cool, tangy contrast. They are best served soon after frying, while the edges are crisp.

Recipe notes & tips

• Grate the onion and potatoes directly into the same bowl to keep the mixture together.
• Use a clean kitchen towel to squeeze out the potato liquid efficiently.
• Give the drained liquid the full 5 minutes to let the starch settle.
• Wait for the pan to heat before adding the batter so the pancakes begin to brown promptly.
• Flatten each portion to a similar thickness for more even cooking.
• Use a wire rack after frying if crisp edges are your priority.

Variations

• Extra onion: Add more grated onion for a stronger savoury flavour.
• Herb finish: Scatter chopped fresh chives over the pancakes when serving.
• Apple topping: Serve with applesauce for a sweet contrast.
• Creamy topping: Add sour cream at the table for a tangy finish.
• Clarified butter: Use it instead of frying oil for a buttery flavour.

Common mistakes to avoid

• Skipping the rest: Give the salted potatoes about 15 minutes to release their water.
• Pouring away the starch: Let the liquid settle for 5 minutes and keep the thick layer at the bottom.
• Leaving the mixture wet: Squeeze out excess water before adding the potato back to the batter.
• Using excessive heat: Lower the hob setting if the pancakes brown before their centres cook.
• Making uneven pancakes: Flatten each one to about ½–¾ cm thick so they cook consistently.

How to store

Refrigerate cooled pancakes in an airtight container and eat within 2 days. Reheat in a frying pan or oven until hot; this helps restore some crispness better than microwaving.

Frequently asked questions