German Potato Pancakes (also known as Reibekuchen or Puffer) are a delicious, crispy-on-the-outside, soft-on-the-inside treat made with grated potatoes, onions, and a few simple seasonings. They’re typically served with applesauce or sour cream on the side, making them a perfect side dish or snack, especially during the fall and winter months. Here’s how to make them:
Ingredients:
- 4 medium potatoes (Russet potatoes work well)
- 1 small onion (grated)
- 1 egg
- 1/4 cup all-purpose flour (or potato flour for a gluten-free option)
- 1 tsp baking powder
- Salt and pepper, to taste
- 1-2 tbsp fresh parsley (optional, for added flavor)
- 1/4 tsp garlic powder (optional)
- Vegetable oil (for frying)
- Applesauce or sour cream (for serving)
Instructions:
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Prepare the potatoes:
- Peel and grate the potatoes using a box grater or a food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help the pancakes crisp up.
- Transfer the grated potatoes to a large mixing bowl.
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Add the other ingredients:
- Grate the onion and add it to the bowl with the potatoes.
- Add the egg, flour, baking powder, salt, pepper, and any optional seasonings (like garlic powder or parsley). Mix everything together until well combined. The mixture should be thick and hold together when you form it into patties. If it feels too wet, you can add a little more flour.
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Fry the pancakes:
- Heat a few tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat. You want enough oil to coat the bottom of the pan, but not submerge the pancakes.
- Once the oil is hot, spoon about 2-3 tablespoons of the potato mixture into the pan and flatten it slightly with the back of the spoon to form a pancake. You can make them smaller or larger, depending on your preference.
- Fry for 3-4 minutes on each side until they are golden brown and crispy. Don’t overcrowd the pan—fry in batches if necessary.
- Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.
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Serve:
- Serve the German potato pancakes hot with applesauce or sour cream on the side. They’re perfect as an appetizer, side dish, or even as a snack.
German Potato Pancakes are wonderfully crispy on the outside and soft on the inside, with a mild onion flavor and a comforting texture. The applesauce or sour cream complements them perfectly, adding a bit of sweetness or creaminess that balances the savory flavors.
You can also make these ahead of time and reheat them in the oven to maintain their crispiness, or serve them with other toppings like smoked salmon or a sprinkle of fresh herbs.
Are you planning to serve these as a side dish, or do you like them as a main course with some savory toppings?