GERMAN POTATO PANCAKES

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

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🇩🇪 German Potato Pancakes (Kartoffelpuffer)

🥔 Ingredients:

• 2 pounds (about 4 large) starchy potatoes (like Russet or Yukon Gold)

• 1 small onion, finely grated

• 2 large eggs

• 1/4 cup all-purpose flour

• 1 tsp salt

• 1/4 tsp black pepper

• Oil for frying (vegetable or canola oil)

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👩‍🍳 Instructions:

1. Prepare the potatoes and onion:

   • Peel the potatoes and grate them using a box grater or food processor.

   • Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

   • Do the same with the grated onion.

2. Mix the batter:

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

   • Mix well until it comes together like a thick batter.

3. Fry the pancakes:

   • Heat about 1/4 inch of oil in a large skillet over medium-high heat.

   • Scoop about 1/4 cup of the mixture per pancake into the skillet and flatten slightly with a spatula.

   • Fry for 3–5 minutes per side, or until golden brown and crispy.

   • Transfer to a plate lined with paper towels to drain.

4. Serve:

   • Serve warm with applesauce (traditional sweet side) or sour cream (savory option).

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🍴 Tips:

• Keep them warm in a 200°F (90°C) oven while cooking in batches.

• For extra crispiness, don’t overcrowd the pan.

• You can add a pinch of nutmeg or chopped chives for a flavor twist.

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Want a vegan version or tips for freezing leftovers? Just ask!