German Potato Pancakes, known as “Kartoffelpuffer” or “Reibekuchen” in Germany, are a beloved comfort food that brings warmth to any table. These crispy-on-the-outside, tender-on-the-inside pancakes showcase the humble potato in its most delicious form, transforming a simple ingredient into something truly special.
Whether you’re seeking a taste of authentic German cuisine or simply looking for a hearty side dish that everyone will love, these potato pancakes deliver incredible flavor with minimal ingredients. The satisfying crunch giving way to a soft interior creates a textural experience that has made this dish a staple across generations.
Why You’ll Love This
- Simple ingredients – just potatoes and a few pantry staples you likely already have on hand
- Versatile serving options – enjoy as a savory breakfast, side dish, or light dinner
- Budget-friendly meal that stretches your grocery dollars without sacrificing flavor
- Perfect balance of crispy exterior and tender interior in every bite
- Can be prepared ahead and reheated for quick meals throughout the week
Ingredients
- 1 pound russet potatoes, peeled
- 1 small yellow onion
- A good pinch of salt, plus more to taste
- A few grinds of black pepper
- 3 tablespoons all-purpose flour
- 1 large egg, lightly beaten
- Vegetable oil for frying
- Applesauce
- Sour cream
- Brown sugar
- Yogurt sauce
Instructions
- Wash and peel the potatoes. Using the large holes of a box grater, grate the potatoes into a bowl. Grate the onion into the same bowl.
- If there’s excess liquid pooling in the potato mixture, drain off as much as possible by pressing with paper towels or using a clean kitchen towel.
- Add the salt, pepper, flour and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together until you have a thick, slightly sticky batter.
- Heat 1-2 tablespoons of vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tablespoons of potato batter into the hot oil, and flatten slightly with the back of a spoon or spatula.
- Fry the pancakes for 3-4 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
- For extra crunch, once all pancakes are fried, briefly re-fry them for 30-60 seconds per side. This step is optional but worth it for maximum crispiness.
- Serve the potato pancakes immediately while hot and crispy. Add your favorite toppings like applesauce, sour cream, or a sprinkle of brown sugar.
Tips & Variations
- For extra crispiness, squeeze out as much moisture from the potatoes as possible – this is the secret to perfect texture!
- Add 1-2 tablespoons of chopped fresh herbs like parsley, chives, or dill for a flavor boost.
- Make them gluten-free by substituting the all-purpose flour with rice flour or potato starch.
- For a heartier version, add ¼ cup grated carrot or zucchini to the mixture.
- Keep pancakes warm in a 200°F oven while cooking remaining batches.
- Leftover batter can be stored in the refrigerator for up to 24 hours (though it may darken slightly).
Serving Suggestions
In Germany, potato pancakes are traditionally served with applesauce for a sweet-savory combination, or with sour cream for a rich, tangy complement. For a more substantial meal, pair them with a simple green salad or serve alongside grilled sausages or roasted meats.
These pancakes also make an excellent base for smoked salmon and a dollop of crème fraîche, or try them topped with a fried egg for a satisfying breakfast option. For a festive touch during the holiday season, serve with a side of lingonberry jam.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a 350°F oven for 5-10 minutes or in a skillet over medium heat until warmed through and crispy again.
- The pancakes are done when they’re golden brown on both sides and the edges are crispy.
- If the mixture becomes watery as it sits, drain off excess liquid before forming new pancakes.
FAQs
Can I make potato pancakes ahead of time?
Yes! You can prepare the batter up to 24 hours in advance (though it may darken slightly) or fully cook the pancakes and reheat them in a 350°F oven until crispy again.
Why are my potato pancakes falling apart?
This usually happens when there’s too much moisture in the mixture. Make sure to squeeze the grated potatoes thoroughly and add a bit more flour if needed to bind the mixture.
What’s the best potato to use for German potato pancakes?
Starchy potatoes like russets work best as they create a crispy exterior while maintaining a fluffy interior. Waxy potatoes tend to hold too much moisture.
Can I freeze potato pancakes?
Yes! Cool them completely, then layer between pieces of parchment paper in an airtight container. Freeze for up to 2 months and reheat directly from frozen in a 375°F oven until hot and crispy.
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