Here’s a classic and crispy recipe for German Potato Pancakes, also known as Reibekuchen or Kartoffelpuffer — a beloved comfort food in German households, often served with applesauce or sour cream.
🥔 German Potato Pancakes (Reibekuchen / Kartoffelpuffer)
Ingredients (makes 8–10 pancakes):
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2 lbs (about 4 medium) starchy potatoes (like russet or Yukon Gold)
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1 small onion (optional, for extra flavor)
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2 eggs
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3 tbsp all-purpose flour
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1 tsp salt
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1/4 tsp black pepper
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Oil for frying (neutral, like canola or sunflower)
Instructions:
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Grate potatoes and onion:
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Peel and finely grate the potatoes and onion using the coarse side of a box grater or a food processor.
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Place the grated mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is key for crispy pancakes!
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Mix the batter:
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Transfer the drained potatoes/onion to a large bowl.
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Add eggs, flour, salt, and pepper. Mix until combined. The batter should be moist but not runny.
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Heat oil:
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In a large skillet, heat 1/4 inch of oil over medium to medium-high heat until shimmering (but not smoking).
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Fry the pancakes:
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Scoop about 1/4 cup of the mixture per pancake and flatten slightly in the pan.
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Fry 3–4 minutes per side until golden brown and crisp.
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Drain on paper towels. Keep warm in a low oven if needed.
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Serve:
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Traditional German style: with applesauce on the side.
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Savory option: serve with sour cream, smoked salmon, or herbed cream cheese.
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💡 Tips:
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For a heartier version, add a bit of grated garlic or nutmeg to the batter.
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Don’t overcrowd the pan — it lowers the oil temp and prevents crisping.
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Best eaten fresh, but you can reheat in a hot oven (not microwave) to re-crisp.
Want a baked or air-fryer version for less oil?