German Potato Pancakes

Here’s a classic and authentic recipe for German Potato Pancakes — also known as Kartoffelpuffer or Reibekuchen. Crispy on the outside, tender on the inside, and traditionally served with applesauce or sour cream. Perfect for breakfast, brunch, or as a hearty side dish!

🥔 German Potato Pancakes (Kartoffelpuffer)

🍽️ Makes: 8–10 pancakes

🕐 Total Time: ~30 minutes

🧂 Ingredients:

• 2 lbs (about 4 medium) russet or Yukon Gold potatoes

• 1 small onion, grated or finely minced

• 2 large eggs

• 1/4 cup all-purpose flour

• 1 tsp salt

• 1/4 tsp black pepper

• Optional: pinch of nutmeg or garlic powder

• Oil for frying (neutral, like canola or vegetable)

👩‍🍳 Instructions:

1. Grate potatoes:

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

   • Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. (This is key for crispiness!)

2. Mix the batter:

   • In a large bowl, combine the grated (and dried) potatoes, grated onion, eggs, flour, salt, pepper, and any optional seasonings. Mix well.

3. Heat oil:

   • In a large skillet, heat about 1/4 inch of oil over medium-high heat until shimmering.

4. Fry pancakes:

   • Drop 1/4 cup portions of the potato mixture into the hot oil and flatten slightly with a spatula.

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

   • Drain on paper towels.

5. Keep warm (optional):

   • Place cooked pancakes on a baking sheet in a warm oven (around 200°F / 95°C) while frying the rest.

🍎 Traditional Serving Suggestions:

• Applesauce (classic sweet contrast)

• Sour cream or crème fraîche

• Smoked salmon & dill

• Chives or green onions on top

📝 Tips:

• No soggy pancakes! Squeeze potatoes very well before mixing.

• Use starchy potatoes like Russets for best texture.

• Add a bit of baking powder (1/2 tsp) for extra fluffiness, if you prefer.