German Potato Pancakes

Here’s a classic recipe for German Potato Pancakes—also known as Kartoffelpuffer or Reibekuchen. Crispy on the outside, tender on the inside, and perfect with applesauce or sour cream.

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🥔 German Potato Pancakes (Kartoffelpuffer)

🕒 Time: 30 minutes

🍽️ Serves: 4 (makes ~8 small pancakes)

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🧂 Ingredients:

• 2 lbs (900g) starchy potatoes (like Russet or Yukon Gold)

• 1 small onion

• 2 large eggs

• 1/4 cup (30g) all-purpose flour

• 1 tsp salt

• 1/4 tsp black pepper (optional)

• Oil for frying (vegetable, canola, or sunflower oil)

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🔪 Instructions:

1. Grate Potatoes & Onion:

   • Peel and coarsely grate potatoes and onion (use a box grater or food processor).

   • Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

2. Mix Batter:

   • In a large bowl, combine the drained potatoes/onion with eggs, flour, salt, and pepper.

   • Mix well to form a thick, scoopable batter.

3. Heat Oil:

   • Add enough oil to cover the bottom of a skillet and heat over medium to medium-high heat until shimmering.

4. Fry the Pancakes:

   • Drop heaping tablespoons of the mixture into the hot oil and flatten slightly with the back of a spoon.

   • Fry 3–4 minutes per side, or until golden brown and crisp.

   • Drain on paper towels.

5. Serve Immediately:

   • Traditionally served with applesauce (sweet) or sour cream (savory).

   • Best enjoyed hot and fresh.

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🧀 Optional Add-ins:

• A pinch of nutmeg for warmth

• Chopped parsley or chives

• Grated cheese for extra richness

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Would you like a baked or gluten-free version too?