German Potato Pancakes, known as Kartoffelpuffer or Reibekuchen, are a beloved comfort food in Germany and beyond. These crispy, golden pancakes are made from grated potatoes mixed with flour, eggs, and seasonings, then fried until perfectly browned and crunchy on the outside, and soft and tender on the inside. Served hot with applesauce or sour cream, they make for a satisfying snack or side dish that’s sure to please everyone at the table. In this post, I’ll share with you a classic recipe for German Potato Pancakes along with some tips for making them extra crispy and flavorful.
German Potato Pancakes Recipe:
Ingredients:
4 large potatoes, peeled and grated
1 small onion, grated
2 eggs, lightly beaten
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Applesauce or sour cream, for serving
Chopped fresh parsley or chives, for garnish (optional)
Instructions:
Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer the potatoes to a large mixing bowl.
Add the grated onion, beaten eggs, flour, salt, and pepper to the bowl with the grated potatoes. Mix well until everything is evenly combined.
Heat a thin layer of vegetable oil in a large skillet or frying pan over medium-high heat.
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form pancakes.
Fry the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
Serve the German Potato Pancakes hot, with applesauce or sour cream on the side for dipping. Garnish with chopped fresh parsley or chives if desired.
Tips for Success:
For extra crispy pancakes, make sure to squeeze out as much moisture as possible from the grated potatoes before mixing them with the other ingredients.
Use a heavy-bottomed skillet or frying pan to ensure even heating and prevent the pancakes from sticking.
Keep the oil at the right temperature; it should sizzle when you add the pancake batter, but not smoke. Adjust the heat as needed to maintain a steady frying temperature.
Don’t overcrowd the pan; fry the pancakes in batches to ensure they cook evenly and develop a crispy exterior.
Serve the pancakes immediately after frying for the best texture and flavor.
Variations:
Add grated carrots or zucchini to the potato mixture for extra flavor and color.
Sprinkle grated cheese or chopped herbs (such as parsley, chives, or dill) into the batter for a tasty twist.
For a sweet variation, omit the onion and seasonings, and serve the pancakes with powdered sugar and a drizzle of maple syrup.
Whether you enjoy them for breakfast, brunch, or as a satisfying snack, German Potato Pancakes are sure to become a favorite in your culinary repertoire. With their crispy exterior and tender interior, they offer a delightful combination of textures and flavors that will keep you coming back for more. Guten Appetit!