Here’s a classic, crispy German Potato Pancakes (Kartoffelpuffer / Reibekuchen) recipe 🇩🇪🥔
German Potato Pancakes (Kartoffelpuffer)
Ingredients (makes ~8–10 pancakes)
- 2 lbs (900 g) starchy potatoes (Russet or Yukon Gold)
- 1 small onion
- 1 large egg
- 2–3 tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg (traditional, optional)
- Oil for frying (sunflower, canola, or vegetable)
Instructions
- Grate potatoes & onion
Peel and finely grate the potatoes and onion (box grater or food processor). - Remove excess liquid
Place mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
(This is the key to crispy pancakes!) - Mix batter
Transfer to a bowl and immediately mix in egg, flour, salt, pepper, and nutmeg. - Heat oil
Heat a generous layer of oil in a skillet over medium-high heat. - Fry pancakes
Drop about ¼ cup of mixture per pancake into the pan. Flatten slightly.
Fry 3–4 minutes per side until golden brown and crispy. - Drain
Transfer to paper towels and sprinkle lightly with salt while hot.
Traditional German Ways to Serve
- 🍎 Applesauce (most classic!)
- 🧂 Sour cream or crème fraîche
- 🥓 With bacon or smoked salmon
- 🌿 With chives or parsley
Tips for Authentic Results
- Do not rinse the grated potatoes—you want the starch.
- Work quickly to prevent browning.
- Keep warm in a 200°F (95°C) oven if frying in batches.
Variations
- Kartoffelplätzchen: Add grated carrot or zucchini
- Sweet version: Skip onion & pepper, add sugar, serve with cinnamon apples
- Extra crispy: Add 1 tbsp potato starch instead of flour
If you’d like, I can also give you a Bavarian-style, oven-baked, or gluten-free version.
