German Potato Pancakes (Kartoffelpuffer / Reibekuchen)

 

Ingredients Breakdown

Each ingredient in this recipe plays a vital role in creating the perfect pancake texture and taste:

 4 Medium Potatoes (Peeled and Grated)

Use starchy potatoes like Russet or Yukon Gold. They fry better and bind naturally without becoming soggy.

Grating them finely ensures a crispier texture.

 1 Small Onion (Grated)

Adds moisture and a subtle sharpness that balances the starchiness of the potatoes.

 2 Large Eggs

Eggs act as a binder, holding the mixture together during frying.

 1/4 Cup All-Purpose Flour

Adds structure and crispness. You can substitute with potato starch or gluten-free flour if desired.

 1/2 Teaspoon Salt

Enhances the overall flavor. Adjust to taste.

 1/4 Teaspoon Black Pepper

Adds a bit of kick without overpowering the flavor.

 1/4 Teaspoon Nutmeg (Optional)

Traditional in some German regions. Adds warmth and depth.

 1/4 Cup Vegetable Oil

Use a neutral oil like canola or sunflower for even frying.

 Applesauce or Sour Cream (For Serving)

Applesauce offers a sweet contrast; sour cream adds a tangy richness. Many Germans eat them with both!

Method of Preparation

Follow these steps to achieve crispy, golden perfection:

1. Grate and Drain the Potatoes

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

Wrap the grated potatoes in a clean kitchen towel or cheesecloth.

Squeeze out as much moisture as possible. This is crucial! Too much water will make soggy pancakes.

2. Grate the Onion

Grate the onion and combine it with the drained potatoes.

Onions not only add flavor but also help with moisture balance.

3. Mix the Batter

In a large bowl, mix the grated potato-onion blend with eggs, flour, salt, pepper, and nutmeg (if using).

Stir until well combined. The mixture should be sticky, not watery.

4. Heat the Oil

Pour oil into a skillet (cast iron is great) over medium heat.

Oil should be hot but not smoking — test by dropping a bit of batter in; it should sizzle immediately.

5. Fry the Pancakes

Scoop about 2 tablespoons of mixture per pancake into the pan. Flatten them slightly with a spatula.

Fry for 3–5 minutes per side, until golden brown and crisp.

Don’t overcrowd the pan — leave space between pancakes.

Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.

6. Serve Immediately

Best served hot with applesauce or sour cream on the side.

FAQs About German Potato Pancakes