German Potato Pancakes

Introduction

German Potato Pancakes, known as Kartoffelpuffer or Reibekuchen, are a beloved traditional street food and home-cooked dish across Germany. Crispy on the outside and tender on the inside, these golden pancakes are made from freshly grated potatoes and pan-fried to perfection. They’re simple, rustic, and incredibly satisfying—often served with applesauce or sour cream.

Ingredients

• 2 pounds (900 g) russet potatoes, peeled
• 1 small onion, grated
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil, for frying

Instructions

1. Grate the Potatoes
   Grate the potatoes using the large holes of a box grater. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
2. Prepare the Batter
   In a large bowl, combine grated potatoes, grated onion, eggs, flour, salt, and black pepper. Mix until well combined.
3. Heat the Oil
   Heat about ¼ inch of oil in a large skillet over medium-high heat.
4. Fry the Pancakes
   Spoon about ¼ cup of the potato mixture into the hot oil and flatten slightly. Fry for 3–4 minutes per side, until golden brown and crispy.
5. Drain & Repeat
   Transfer cooked pancakes to a paper towel-lined plate. Continue frying the remaining batter.
6. Serve Hot
   Serve immediately while crispy.

FAQs (Frequently Asked Questions)

1. Why do my potato pancakes turn soggy?
Excess moisture is the main cause. Always squeeze out the potatoes very well before mixing.

2. Can I make Kartoffelpuffer without flour?
Yes. You can omit flour or replace it with cornstarch for a gluten-free version.

3. Can these be made ahead of time?
They’re best fresh, but you can reheat them in the oven at 375°F (190°C) to restore crispiness.

Tips for Perfect Kartoffelpuffer

• Use starchy potatoes like russet for the crispiest texture
• Fry in enough oil—shallow frying works best
• Don’t overcrowd the pan