Here’s an authentic German Potato Pancakes recipe—crispy on the outside, tender inside, just like Oma used to make 🥔🇩🇪
These are called Kartoffelpuffer (also known as Reibekuchen).
German Potato Pancakes (Kartoffelpuffer)
Ingredients (Makes about 10–12 pancakes)
- 2 lb (900 g) starchy potatoes (Russet or Yukon Gold)
- 1 small onion, finely grated
- 1 large egg
- 2–3 tbsp all-purpose flour (or breadcrumbs)
- 1 tsp salt
- ¼ tsp black pepper
- Neutral oil (sunflower, canola, or vegetable) for frying
Instructions
1. Grate & Drain
- Peel potatoes and grate using the large holes of a grater.
- Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible (this is key for crispiness).
- Let the liquid sit; discard water and keep the potato starch at the bottom—add it back to the potatoes.
2. Mix
- Combine grated potatoes, onion, egg, flour, salt, and pepper.
- Mix just until combined.
3. Fry
- Heat about ¼ inch of oil in a skillet over medium-high heat.
- Drop spoonfuls of batter into the pan and flatten slightly.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain briefly on paper towels.
How Germans Serve Them
Sweet (traditional):
- Applesauce (Apfelmus)
- Powdered sugar
Savory:
- Sour cream or crème fraîche
- Smoked salmon
- Chives or herbed yogurt
Pro Tips (Very German 😄)
- Do not use a blender—hand-grating gives the right texture
- Fry in batches; overcrowding = soggy pancakes
- Serve immediately—they’re best hot and crisp
Variations
- Add a pinch of nutmeg (classic in some regions)
- Make them gluten-free by skipping flour and relying on potato starch
- Add grated zucchini (squeeze well) for a lighter version
If you want, I can also share:
- Oven or air fryer versions
- A 3-ingredient shortcut
- How Germans make them at Christmas markets (Reibekuchen style)
Just tell me!
