Kartoffelpuffer German Potato Pancakes with Quick Applesauce
Kartoffelpuffer are one of Germany’s most beloved comfort foods. These crispy potato pancakes are found everywhere from Christmas markets to family kitchens, where they’re served hot with applesauce or sour cream. Serve this for breakfast, brunch, or whenever you feel like it. My (optional) homemade quick apple sauce is ready as soon as these pancakes finish frying!
If you love German recipes like this, try my apple filled pancakes, Apfelpfannkuchen and Bratwurst Sausage and Sauerkraut.
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Why You Should Make This
Ingredients Notes
- Potatoes: Starchy potatoes like Russets make the crispiest Kartoffelpuffer because they contain less moisture.
- Apple: The shredded apple practically disappears into the batter but adds moisture and a subtle sweetness.
- Bacon: Not found in every German recipe, but it’s an incredibly delicious addition.
Recipe Variations & Substitutions
- Make them vegetarian by omitting bacon.
- Fry in lard for traditional flavor.
- Serve with sour cream instead of applesauce.
- Add chopped chives.
- Make mini potato pancakes as appetizers.
The full ingredient list with quantities is in the recipe card below.
Recipe Instructions & Process Photos
Step 1:
Get all of your ingredients washed, prepped, and ready for both the potato pancakes and the applesauce. Peel the potatoes and shred them using the large holes of a box grater or a food processor fitted with the shredding attachment. Peel, core, and shred the apple as well.
Place the shredded potatoes and apple into a clean kitchen towel or several layers of cheesecloth and squeeze out as much liquid as possible. This is the secret to crispy Kartoffelpuffer, so don’t rush this step.
Step 2:
Transfer the drained potatoes and apple to a large mixing bowl. Add the very finely diced bacon, grated onion, beaten eggs, flour, baking powder, salt, black pepper, and freshly grated nutmeg.
Mix everything together until the ingredients are evenly combined and no dry flour remains.
Step 3:
Heat about ¼ inch of lard, clarified butter, or a neutral frying oil like avocado oil in a large cast iron or heavy-bottomed skillet over medium heat. The fat should be shimmering but not smoking before you begin frying.
While the pan heats, line a baking sheet with a wire rack to keep the finished potato pancakes crisp.
Step 4
Scoop about ¼ cup of the potato mixture into the hot pan for each pancake. Use the back of a spoon or spatula to gently flatten each one into a circle about ½ inch thick.
Avoid overcrowding the pan so the Kartoffelpuffer fry crispy instead of steam.
Steps 5–6:
Cook the pancakes for 3 to 4 minutes on the first side, or until the edges are deep golden brown and crisp.
Flip carefully and cook for another 3 to 4 minutes until both sides are evenly browned and the center is cooked through.
Transfer the finished pancakes to the prepared wire rack while you fry the remaining batches.
Steps 7–8:
While the potato pancakes are frying, make the applesauce. You can also make it the night before or before the pancakes.
Combine the diced apples, cinnamon, and water in a medium saucepan. Cover and cook over medium heat for about 10 to 15 minutes, stirring occasionally, until the apples become very soft.
Step 9:
Mash the softened apples with a potato masher or fork for a rustic, chunky applesauce. For a smoother consistency, blend the mixture with an immersion blender or in a standard blender.
Stir in the maple syrup, if using, then let the applesauce cool slightly
If you love authentic German recipes, try my German Chocolate Bundt Cake, German Schnitzel and Jägerschnitzel, and the famous Spaetzle.
Recipe FAQs
Storing: Let the quiche cool completely before covering and refrigerating for up to 4 days.
Freezing: Wrap individual slices or the whole quiche tightly in plastic wrap, then foil. Freeze for up to 3 months.
Reheating: For best results, reheat in a 350°F oven for 15-20 minutes until warmed through. For a quick option, microwave slices in 30-second intervals.
This potato and leek quiche stores easily and makes for great lunch leftovers the next day. I usually make two and freeze one for another time.
Both are crispy potato pancakes made from shredded potatoes, but they’re different traditional dishes. Kartoffelpuffer are German and are commonly served with applesauce, sour cream, or quark. Latkes are a traditional Jewish dish, especially enjoyed during Hanukkah, and often include similar ingredients but are prepared as part of a different culinary tradition.
Starchy potatoes such as Russet potatoes make the crispiest Kartoffelpuffer because they contain less moisture and more starch. Yukon Gold potatoes also work well and produce a slightly creamier interior.
Applesauce (Apfelmus) is one of the most traditional accompaniments, especially in western Germany. They’re also commonly served with sour cream, quark, smoked salmon, cured meats, or even alongside hearty soups and stews. Whether enjoyed as breakfast, lunch, dinner, or a snack at a Christmas market, Kartoffelpuffer are a beloved German comfort food.
My Top Tips for the Best German Potato Pancakes
Kartoffelpuffer German Potato Pancakes with Quick Applesauce
Equipment
- Box grater or food processor with shredding disc
- Chef's Knife, Cutting Board, & Vegetable Peeler
- Large mixing bowl for the pancake batter
- Clean kitchen towel or cheesecloth to wring the moisture out of the potatoes and apple
- Large cast iron or heavy-bottomed skillet
- Medium saucepan
- Measuring cups and spoons
Ingredients
For the Kartoffelpuffer:
- 4 medium potatoes peeled and shredded, russet preferred
- 1 small apple peeled, cored, and shredded
- 3 slices bacon very finely diced
- ¼ small onion finely grated
- 2 large eggs lightly beaten
- 3 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- Neutral oil or lard for frying
For the Quick Applesauce:
- 4 apples any sweet-tart variety, peeled, cored, and diced chunky
- ¼ cup water
- 1 tablespoon maple syrup optional
- ½ teaspoon cinnamon or 1 cinnamon stick
Instructions
- Prep the pancake ingredients: Peel and shred the potatoes. Peel, core, and shred the 1 small apple for the potato pancake batter. Finely dice the bacon into very small pieces, finely grate the onion, and lightly beat the eggs.
- Prep the applesauce ingredients: Peel, core, and dice the 4 medium apples for the applesauce. Keep these separate from the shredded apple used in the Kartoffelpuffer batter.
- Remove excess moisture: Place the shredded potatoes and shredded apple (not the apple sauce apples) in a clean kitchen towel and squeeze out as much liquid as possible. Transfer to a large mixing bowl.
- Make the batter: Add the shredded potatoes, shredded apple, very finely diced bacon, grated onion, beaten eggs, flour, baking powder, salt, pepper, and nutmeg. Mix until evenly combined.4 medium potatoes, 3 slices bacon, 1/4 small onion, 2 large eggs, 3 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon ground nutmeg, 1 small apple
- Heat the pan: Add about ¼ inch of lard or neutral oil to a large skillet and heat over medium until shimmering but not smoking.Neutral oil or lard for frying
- Form the pancakes: Scoop about ¼ cup of the potato mixture into the hot fat. Gently flatten it with the back of a spoon into a thin, round pancake. Do not overcrowd the pan.
- Fry until crisp: Cook for 3–4 minutes per side, or until deeply golden brown and crisp. Transfer to a wire rack set over a baking sheet while you fry the remaining batches.
- Cook the applesauce: While the Kartoffelpuffer are frying, combine the diced apples and water in a medium saucepan. Add the cinnamon stick, if using, or powdered cinnamon. Cover and cook over medium heat for 10–15 minutes, stirring occasionally, until the apples are very soft.4 apples, 1/4 cup water, 1 tablespoon maple syrup, 1/2 teaspoon cinnamon
- Finish the applesauce: Remove the cinnamon stick. Mash the apples for a chunky sauce or blend until smooth. Stir in the ground cinnamon, if using instead of a cinnamon stick, and the maple syrup, if desired.
- Serve: Serve the Kartoffelpuffer immediately while hot and crisp with the warm homemade applesauce.
Notes
- Squeeze the potatoes well. Removing as much moisture as possible is the key to crispy Kartoffelpuffer.
- Dice the bacon very finely. Small pieces cook through completely and distribute evenly throughout the pancakes.
- Use Russet potatoes. Their high starch content creates the crispiest texture.
- Fry in lard if possible. It adds authentic flavor and produces beautifully crisp potato pancakes.
- Keep them crisp. Hold cooked Kartoffelpuffer on a wire rack in a 200°F oven until ready to serve.
- Customize the applesauce. Leave it chunky or blend it smooth, and sweeten with maple syrup if desired.
