German Potato Pancakes (Kartoffelpuffer / Reibekuchen)

 

Crispy • Golden • Traditional

German potato pancakes are a beloved classic found in German homes, markets, and festivals. They’re crunchy, savory, and perfect served with applesauce, sour cream, or even smoked salmon. This recipe creates beautifully crisp edges with a tender center — just like the ones in Germany.

Ingredients (Makes 10–12 pancakes)

• 4 large russet potatoes (or Yukon Gold), peeled
• 1 small onion, finely grated
• 2 large eggs
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• Oil for frying (vegetable or canola oil works best)

Instructions — Detailed Step-by-Step

1 Prepare the Potatoes

1. Peel the potatoes and grate them using the fine or medium side of a grater.
2. Place the grated potatoes into a clean kitchen towel, cloth, or cheesecloth.
3. Squeeze out as much liquid as possible — this step is crucial for crispy pancakes.
4. Let the squeezed liquid sit in a bowl for 1–2 minutes.
5. Pour off the liquid but save the white potato starch sitting at the bottom — this will help bind the batter.

2 Make the Pancake Batter

In a large bowl combine:

• Grated potatoes
• Grated onion
• Eggs
• Flour
• Salt
• Black pepper
• Saved potato starch

Mix well until the batter is thick and cohesive.

If batter looks watery → add a little more flour.
If too thick → add a splash of beaten egg.

3 Fry the Potato Pancakes

1. Heat about ¼ inch of oil in a skillet over medium-high heat.
2. Once hot, drop 2–3 tablespoons of potato mixture per pancake and flatten slightly with a spoon.
3. Fry for 3–4 minutes per side, or until golden brown and crispy.
4. Transfer to a paper towel–lined plate to drain excess oil.
5. Repeat until all batter is used.

4 Serve

Serve hot — German pancakes lose crispiness as they cool, so enjoy immediately.

Serving Suggestions (Traditional & Modern)

Traditional German Style:

• Applesauce (Apfelmus)
• Sour cream

Savory Options:

• Green onion sour cream
• Garlic herb dip
• Smoked salmon + dill + lemon
• Mushroom cream sauce

Sweet Options:

• Powdered sugar
• Cinnamon sugar
• Fruit compote

Tips for Perfect German Potato Pancakes

• Russet potatoes are best — they’re starchy and crispier.
• Squeeze the potatoes VERY well; moisture prevents crisping.
• Don’t overcrowd the pan; fry in batches.
• Keep cooked pancakes in a warm oven (200°F / 95°C) until serving.
• Add grated carrot or zucchini for variation.

Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes