Traditional Thin German Potato Pancakes Recipe (known as Kartoffelpuffer) – prepared with fresh potatoes, eggs and onions (optional). Crispy on the outside and soft on the inside, these authentic thin pancakes are often prepared around the holidays. Vegetarian, can be gluten-free too.
Crispy, tasty, and kinda healthy potato pancakes—known as Kartoffelpuffer—are a proper favourite street food across Europe, especially in Germany. You’ll spot them at local markets, Christmas fairs, and restaurants all over. But lots of families enjoy these thin, crunchy potato treats right at the dinner table, usually with a side of applesauce, sausages, and mustard.
ALSO TRY: my recipe for the fluffiest French Mashed Potatoes (so fluffy!)
Behind the Bites
Legend has it that the earliest recorded recipes for dishes resembling Kartoffelpuffer date back to the 18th century. These crispy potato pancakes became a clever way to make use of grated potatoes, combined with simple, staple ingredients like onions and eggs.
While not exclusive to Germany, variations of potato pancakes emerged across Europe, each region adding its own twist. In Germany, they became known as Kartoffelpuffer, Reibekuchen, or Reibeplätzchen, depending on the area.
Today, these golden, crispy treats are a beloved staple at German markets, especially during Oktoberfest and Christmas, where they’re served piping hot and freshly fried!
Ingredients & Substitutions:
- Potatoes – I like to use starchy potatoes for these thin German pancakes. Potatoes should be shredded raw, no previous cooking required.
- Onion – onions add some extra joy to the potato pancakes. All types of onion can be used, as long as they are finely minced.
- Eggs – eggs are the binding agent, alongside with flour.
- Flour – flour, together with eggs, helps potatoes stick together. For a gluten-free version of these German potato pancakes, one can use store bought gluten-free flour.
- Salt – to make them even more flavorful, salt is added to taste.
- Oil – for greasing the pan, before cooking. As we do not deep fry, I like to use thin-bottomed non-stick (pancake) pan, that is slightly greased with oil to cook potato pancakes in.
Note: As you can see, these thin German Potato pancakes are perfect for vegans and/or vegetarians on their own.
How to cook GERMAN POTATO PANCAKES (KARTOFFELPUFFER)?
1st: Clean potatoes and peel skin off. Then grate potatoes and set aside in a bowl for 10 minutes. Remove excess water if any. Then mince onion and mix with the rest of ingredients.
2nd: Using a spoon, ice cream scooper, take some of the batter and place onto preheated and greased pan. Distribute batter to make as thin of a pancake as possible. Flip over when pancakes gets golden crisp and cook until ready on the other side as well (on medium to high heat). The longer they cook, the crispier they get.
TIP: Stack pancake one over the other if you wish to keep them somewhat soft.;
SERVING IDEAS:
- Enjoy as a side meal to sausages and frankfurters.
- Eat as addition to German sauerkraut and/or Pretzels (known as Bretzels).
- Top with some applesauce (preferably unsweetened) – applesauce takes away some of the oiliness.
- Add some mustard, mayonnaise or ketchup
Thin German Potato Pancakes (Kartoffelpuffer)
Ingredients
- 1 kg starchy potatoes, shredded
- 1 small onion, finely minced
- 2 large eggs
- 4 tbsp flour
- 1/2 tsp salt, (more or less to taste)
- 3-4 tbsp vegetable oil (for frying), more as needed
Instructions
- Wash potatoes under cold water, then peel and grate finely using a grater. Set aside for 10 minutes, then remove extra potato water if any. Then mince onion head finely as well (can be also grated if easier).
- In a large mixing bowl add shredded potato, minced onion, eggs, flour and salt. Mix until well combined.
- Preheat non-stick pan and grease slightly with olive oil (adds extra crispiness and prevents burns). Then with a tablespoon (heaping) add potato pancake batter and spread to form a circle. Pancake should be as thin as possible.
- Once pancake is fully cooked on one side (check with wooden spatula by slightly lifting around the edges), turn around and let cook completely. Repeat until potato batter is cooked. Stir batter before each pancake is placed in the pan, as potatoes will let their juice out while waiting to be cooked.
- Serve warm with desired main meal and/or toppings.
Notes
Nutrition
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