Here’s a classic and comforting recipe for German Potato Pancakes — known as Kartoffelpuffer or Reibekuchen in Germany. Crispy on the outside, tender on the inside, and perfect served sweet (with applesauce) or savory (with sour cream or herbs).
🥔 German Potato Pancakes (Kartoffelpuffer)
Ingredients (makes 8–10 pancakes):
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2 lbs (about 900g) starchy potatoes (like Russet or Yukon Gold)
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1 small onion
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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 (optional)
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Oil for frying (vegetable or sunflower oil)
Optional Toppings:
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Applesauce (traditional sweet version)
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Sour cream or crème fraîche (savory)
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Chives, parsley, or smoked salmon
🔧 Instructions:
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Prep potatoes & onion:
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Peel the potatoes and onion.
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Grate both using the large holes of a box grater or a food processor.
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Place the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps them get extra crispy.
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Mix the batter:
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In a large bowl, combine the drained potato/onion mixture, eggs, flour, salt, and pepper.
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Mix well until it holds together (add a little more flour if too wet).
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Fry the pancakes:
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Heat about 1/4 inch of oil in a large skillet over medium-high heat.
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Drop 2–3 tablespoons of the mixture into the pan and flatten slightly with a spatula to form pancakes.
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Fry 3–4 minutes per side until golden brown and crispy.
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Transfer to paper towels to drain.
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Serve hot with your chosen toppings!
👩🍳 Tips:
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Keep warm in a 200°F (95°C) oven if making in batches.
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For extra crispiness, don’t overcrowd the pan and make them thin.
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You can also use a food processor for faster grating and easier prep.
Would you like a baked version or a gluten-free twist?