German
⭐ Highly Rated
25 minmedium
GermanBreakfast
Recipe Story
origins & traditionsKartoffelpuffer, also known as potato pancakes, are a cherished staple of German cuisine that transforms simple potatoes into crispy, golden delights. These savory pancakes are made by grating raw potatoes and onions, mixing them with eggs and flour, then pan-frying until perfectly crispy on the outside while remaining tender inside. Traditionally served with sweet applesauce (Apfelmus), this combination of savory and sweet creates a harmonious balance that has delighted families for generations. The dish is versatile enough for breakfast, brunch, or even as a light dinner, and represents the German tradition of making hearty, satisfying meals from humble ingredients. Each bite delivers a satisfying crunch followed by the soft potato interior, complemented beautifully by the smooth, cinnamon-scented applesauce.
Instructions
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Peel the potatoes and place them in cold water to prevent browning.
Grate the potatoes using the large holes of a box grater or food processor, then transfer to a clean kitchen towel.
Squeeze the grated potatoes firmly over a bowl to remove as much liquid as possible. Let the liquid settle for 5 minutes, then pour off the water, leaving the white potato starch at the bottom.
Transfer the squeezed potatoes to a large mixing bowl. Grate the onion and add to the potatoes along with the reserved potato starch.
Add the eggs, flour, salt, black pepper, and nutmeg to the potato mixture. Mix thoroughly until well combined.
For the applesauce: Peel, core, and dice the apples. Place in a saucepan with water, sugar, cinnamon, and lemon juice.
Cook the apples over medium heat for 15-20 minutes, stirring occasionally, until soft and broken down. Mash with a fork or potato masher to desired consistency.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
For each pancake, place about 1/4 cup of the potato mixture into the hot oil. Flatten with a spatula to about 1/2 inch thick.
Fry for 4-5 minutes per side until deep golden brown and crispy. Do not crowd the pan.
Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven while cooking remaining batches.
Serve hot potato pancakes with warm or room temperature applesauce on the side.
Kartoffelpuffer mit Apfelmus
5.0 (43)
Crispy golden potato pancakes served with sweet homemade applesauce, a beloved traditional dish enjoyed throughout Germany for any morning occasion.
medium
45 min
4 servings
Ingredients
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Potato Pancakes
- 2 pieces Potatoes, peeled and grated
- 1/2 pieces Onions, grated
- 2 pieces Eggs, beaten
- 1/4 cups Flour
- 1 teaspoons Salt
- 1/2 teaspoons Black Pepper, freshly ground
- 1/4 teaspoons Nutmeg, ground
- 6 tablespoons Vegetable Oil
Applesauce
- 4 pieces Apple, peeled, cored, and diced
- 1/2 teaspoons Cinnamon, ground
- 2 tablespoons Honey (optional)
- 1/2 pieces Lemon, juiced
Chef Tips
expert advice•The key to crispy Kartoffelpuffer is removing as much moisture as possible from the grated potatoes.
•Do not skip the squeezing step.
•For extra crispy edges, make the pancakes slightly thinner.
•The potato starch that settles at the bottom of the squeezed liquid acts as a natural binder, so be sure to add it back to the mixture.
•If the mixture seems too wet, add an extra tablespoon of flour.
•You can keep the pancakes warm in a 200°F oven on a wire rack while finishing the batch.
•For a twist, try adding finely chopped fresh herbs like chives or parsley to the potato mixture.
•The applesauce can be made chunkier or smoother depending on preference.
•Adjust the sugar in the applesauce based on the sweetness of your apples.
Variations & Substitutions
make it your own•Some regions in Germany serve these with sour cream instead of applesauce, or even with both.
Storage & Reheating
keeping it freshStorage
Store cooked potato pancakes in an airtight container in the refrigerator for up to 3 days. Layer them with parchment paper to prevent sticking. Applesauce can be stored separately in a sealed container for up to 5 days in the refrigerator. Both components can be frozen for up to 2 months.
Reheating
Reheat potato pancakes in a preheated 375°F oven for 8-10 minutes until crispy, or in a skillet with a small amount of oil over medium heat for 2-3 minutes per side. Avoid microwaving as it will make them soggy. Applesauce can be reheated gently in a saucepan or microwave until warmed through.
