Pro Tips for the Crispiest Kartoffelpuffer
Squeeze Out Moisture – Use a clean towel or cheesecloth to remove excess liquid from shredded potatoes.
Use Starchy Potatoes – Russet or Yukon Gold work best.
Cook in Small Batches – Avoid overcrowding the skillet.
Keep Warm – Place cooked pancakes in a 200°F (93°C) oven until serving.
Serving Suggestions
Savory Pairings:
Bratwurst and sauerkraut
Sour cream and chives
Smoked salmon and dill
Sweet Pairings:
Applesauce
Cranberry sauce and maple syrup
Powdered sugar
Why This Recipe Stands Out
With their golden, crispy exterior and soft interior, these pancakes are the perfect comfort food, sure to impress with authentic taste and crunch.
Variations
Cheesy Potato Pancakes
Add ½ cup grated cheese (cheddar, Gouda, or Parmesan).
Herb-Infused Pancakes
Mix in 2 tablespoons fresh herbs (parsley, dill, or chives).
Spicy Potato Pancakes
Add ½ teaspoon paprika or a pinch of cayenne.
Gluten-Free Pancakes
Use gluten-free flour or cornstarch instead of all-purpose flour.
Veggie-Packed Pancakes
Add ½ cup grated zucchini or carrots.
Sweet Potato Pancakes
Replace half the potatoes with sweet potatoes.
Vegan Pancakes
Substitute eggs with 2 tablespoons flaxseed meal mixed with 6 tablespoons water (let thicken 5 minutes).
How to Store German Potato Pancakes
Refrigerating:
Cool to room temperature.
Store in an airtight container with parchment between layers.
Refrigerate up to 3–4 days.
Freezing:
Cool completely.
Flash-freeze in a single layer for 1–2 hours.
Transfer to freezer-safe bags or containers.
Freeze up to 2–3 months.
Reheating:
Oven/Toaster Oven: 375°F (190°C) for 5–10 minutes (10–15 if frozen).
Skillet: Cook 2–3 minutes per side with a little oil or butter.
Air Fryer: 375°F (190°C) for 3–5 minutes (5–7 if frozen).
Tips for Best Results
Reheat in the oven, skillet, or air fryer for best crispiness.
Avoid overcrowding when reheating.
Enjoy fresh out of the skillet whenever possible.
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