Here’s a classic German Potato Pancakes (Kartoffelpuffer / Reibekuchen) recipe 🥔🇩🇪
Ingredients (serves 3–4)
- 2 lb (about 1 kg) starchy potatoes (Russet or Yukon Gold)
- 1 small onion
- 1 large egg
- 2–3 tbsp all-purpose flour (or breadcrumbs)
- 1 tsp salt
- ¼ tsp black pepper
- Oil for frying (neutral oil or clarified butter)
Instructions
- Grate potatoes & onion
- Peel and finely grate potatoes and onion.
- Squeeze out as much liquid as possible using a clean towel or cheesecloth.
- Make the batter
- In a bowl, mix grated potatoes/onion with egg, flour, salt, and pepper.
- Fry
- Heat oil in a skillet over medium-high.
- Drop about 2 tbsp batter per pancake, flattening slightly.
- Fry 3–4 minutes per side until golden brown and crispy.
- Drain & serve
- Drain on paper towels.
- Serve hot.
Traditional Ways to Serve
- Applesauce (most classic 🍎)
- Sour cream or quark
- Smoked salmon + crème fraîche
- With sugar sprinkled on top (yes, really!)
Tips for Extra Crispiness
- Use starchy potatoes
- Squeeze potatoes very dry
- Fry in shallow oil, not butter alone
- Don’t overcrowd the pan
Variations
- Herbed: add chives or parsley
- Cheesy: add grated Emmental
- Savory meal: serve with bratwurst or sauerkraut
If you’d like, I can also share a baked version, gluten-free option, or a grandma-style regional variation 😊
