German potato pancakes, also known as Reibekuchen or Kartoffelpuffer, are a beloved dish with crispy golden edges and a soft, flavorful center. These traditional pancakes are a staple in German cuisine, often enjoyed at Christmas markets, festivals, and family gatherings. Made with simple ingredients like grated potatoes, onions, eggs, and flour, they are easy to prepare and perfect for any meal of the day.
Whether served with applesauce, sour cream, or smoked salmon, these potato pancakes are a delightful combination of crunch and comfort. Their versatility makes them a favorite for breakfast, lunch, or even as a savory snack. If you’re looking for an authentic German recipe that brings warmth and nostalgia to your table, this one is a must-try!
Why You Will Love Making This Recipe
- Authentic Taste – This recipe follows the traditional German method, ensuring a crispy and flavorful outcome every time.
- Simple Ingredients – You likely have everything in your kitchen already—potatoes, onions, eggs, and a few seasonings.
- Quick and Easy – Ready in under 30 minutes, making it a great choice for a fast, satisfying meal.
- Crispy Perfection – The key to the best Kartoffelpuffer is getting that golden, crunchy exterior while keeping the inside soft and delicious.
- Great for Any Meal – Enjoy them for breakfast, as a side dish, or even as a snack with different toppings.
- Kid-Friendly – The mild, crispy texture makes these pancakes a hit with children and adults alike.
- Versatile Serving Options – Serve with applesauce for a sweet touch or pair with sour cream and herbs for a savory delight.
Ingredients
- 4 medium potatoes (starchy potatoes work best)
- 1 small onion, finely grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Equipment Used
- Box grater or food processor
- Mixing bowl
- Cheesecloth or kitchen towel (for draining potatoes)
- Skillet or frying pan
- Spatula
- Paper towels (for draining excess oil)
Directions & Instructions
- Grate the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place them in a cheesecloth or kitchen towel and squeeze out as much liquid as possible. This helps achieve crispy pancakes.
- Prepare the Onion: Finely grate the onion and mix it with the drained potatoes in a large bowl.
- Combine Ingredients: Add eggs, flour, salt, and black pepper to the bowl. Mix well until the batter is evenly combined.
- Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking.
- Fry the Pancakes: Scoop about ¼ cup of the potato mixture into the hot oil, flattening it slightly with a spatula. Fry for 3-4 minutes per side or until golden brown and crispy.
- Drain Excess Oil: Remove the pancakes and place them on a paper towel-lined plate to absorb excess oil.
- Serve Immediately: Enjoy hot with your favorite toppings like applesauce, sour cream, or fresh herbs.
Nutritional Information (Per Serving)
- Calories: ~180 kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 8g
- Fiber: 2g
- Sodium: 200mg
- Sugar: 2g
These values may vary depending on portion size and additional toppings.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Cheesy Version: Add ½ cup of shredded cheese (cheddar or gouda) to the batter for a richer taste.
- Spicy Kick: Mix in ½ teaspoon of paprika or cayenne pepper for added spice.
- Vegan Alternative: Replace eggs with 2 tablespoons of flaxseed mixed with water for a plant-based version.
- Herbed Pancakes: Add fresh chopped parsley, chives, or dill for extra flavor.
- Sweet Version: Add a pinch of cinnamon and serve with maple syrup instead of applesauce.
Frequently Asked Questions
Can I make potato pancakes ahead of time?
Yes! You can prepare the batter ahead and store it in the fridge for a few hours. However, for best results, fry them fresh.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F for 10 minutes. Avoid microwaving, as it makes them soggy.
Can I freeze German potato pancakes?
Yes, let them cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat directly from frozen in the oven.
What are the best potatoes for this recipe?
Starchy potatoes like Russet or Yukon Gold work best because they help create a crispy texture.
Pro Tips By Emma
- Use Starchy Potatoes: These hold together better and give a crispier texture.
- Drain Excess Moisture: Squeeze out as much liquid from the potatoes as possible to prevent sogginess.
- Preheat the Oil Properly: The oil should sizzle when you add the batter, ensuring a golden, crispy crust.
- Don’t Overcrowd the Pan: Fry in batches to maintain even cooking and crispiness.
- Keep Them Warm: Place cooked pancakes on a baking sheet in a low oven (200°F) to keep them crispy while frying the rest.
Serving Suggestions
- Classic German Style: Serve with applesauce for a traditional sweet pairing.
- Savory Option: Pair with sour cream and chives for a tangy twist.
- Brunch Favorite: Serve with smoked salmon and cream cheese for an elegant meal.
- Festive Treat: Enjoy with cranberry sauce during the holiday season.
- Side Dish: Serve alongside sausages or roasted meats for a hearty dinner.
Crispy German Potato Pancakes (Reibekuchen) : A Classic Recipe
German potato pancakes, also known as Reibekuchen or Kartoffelpuffer, are a beloved dish with crispy golden edges and a soft, flavorful center.
Equipment
- Box grater or food processor
- Mixing Bowl:
- Cheesecloth or kitchen towel (for draining potatoes)
- Skillet or Frying Pan
- Spatula
- Paper towels (for draining excess oil)
Ingredients
- 4 medium potatoes starchy potatoes work best
- 1 small onion finely grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place them in a cheesecloth or kitchen towel and squeeze out as much liquid as possible. This helps achieve crispy pancakes.
- Prepare the Onion: Finely grate the onion and mix it with the drained potatoes in a large bowl.
- Combine Ingredients: Add eggs, flour, salt, and black pepper to the bowl. Mix well until the batter is evenly combined.
- Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking.
- Fry the Pancakes: Scoop about ¼ cup of the potato mixture into the hot oil, flattening it slightly with a spatula. Fry for 3-4 minutes per side or until golden brown and crispy.
- Drain Excess Oil: Remove the pancakes and place them on a paper towel-lined plate to absorb excess oil.
- Serve Immediately: Enjoy hot with your favorite toppings like applesauce, sour cream, or fresh herbs.
Notes
Use Starchy Potatoes: These hold together better and give a crispier texture.
Drain Excess Moisture: Squeeze out as much liquid from the potatoes as possible to prevent sogginess.
Preheat the Oil Properly: The oil should sizzle when you add the batter, ensuring a golden, crispy crust.
Drain Excess Moisture: Squeeze out as much liquid from the potatoes as possible to prevent sogginess.
Preheat the Oil Properly: The oil should sizzle when you add the batter, ensuring a golden, crispy crust.