German Potato Pancakes, also known as “Reibekuchen” or “Kartoffelpuffer,” are a delightful dish that brings a taste of Germany right to your kitchen. These crispy, golden-brown pancakes are not just a treat for the taste buds; they also carry a rich history that dates back centuries, often enjoyed during festive occasions and family gatherings. The combination of grated potatoes, onions, and a hint of seasoning creates a texture that is both crunchy on the outside and soft on the inside, making them irresistible to anyone who tries them.

What I love most about German Potato Pancakes is their versatility. They can be served as a savory side dish, a hearty breakfast, or even a satisfying snack. Topped with applesauce or sour cream, they offer a delightful contrast of flavors that keeps people coming back for more. Whether you’re cooking for a special occasion or just a cozy night in, these pancakes are sure to impress. Join me as we dive into this delicious recipe and discover why German Potato Pancakes have captured the hearts—and stomachs—of so many!

Ingredients:

2 pounds of russet potatoes
1 medium onion
2 large eggs
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon baking powder
Vegetable oil (for frying)
Applesauce (for serving, optional)
Sour cream (for serving, optional)

Preparing the Potatoes and Onion

1. Start by peeling the russet potatoes. I find it easiest to use a vegetable peeler for this task. Make sure to remove all the skin, as it can affect the texture of the pancakes. 2. Once peeled, I like to grate the potatoes using a box grater or a food processor fitted with a grating attachment. This will give the pancakes a nice texture. If you’re using a food processor, be careful not to over-process them; we want shreds, not mush. 3. After grating the potatoes, place them in a large bowl filled with cold water. This helps to remove excess starch and keeps the potatoes from browning. Let them soak for about 10 minutes. 4. While the potatoes are soaking, peel and grate the onion. I usually use a fine grater for this, as it helps to release the onion’s juices, which will add flavor to the pancakes. 5. After 10 minutes, drain the potatoes in a colander and rinse them under cold water. This step is crucial to ensure they are clean and free of excess starch. 6. Now, using a clean kitchen towel or cheesecloth, squeeze out as much moisture as possible from the grated potatoes. This will help the pancakes crisp up nicely when frying. I usually gather the grated potatoes in the towel, twist it, and squeeze until no more water drips out.

Making the Batter

7. In a large mixing bowl, combine the drained and squeezed potatoes with the grated onion. 8. Crack the two large eggs into the bowl and mix them in with the potatoes and onion. I like to use a fork or a whisk for this step to ensure everything is well combined. 9. Next, add the 1/4 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of baking powder to the mixture. The flour will help bind the ingredients together, while the baking powder adds a little fluffiness to the pancakes. 10. Stir everything together until the mixture is well combined. It should be thick but still hold together. If it seems too dry, you can add a splash of water, but be careful not to make it too runny.

Cooking the Pancakes

11. Now it’s time to heat up the oil. In a large skillet or frying pan, pour in enough vegetable oil to cover the bottom of the pan, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers. You can test if the oil is hot enough by dropping a small amount of the batter into the pan; if it sizzles, you’re ready to go. 12. Using a spoon or a small ice cream scoop, drop about 1/4 cup of the potato mixture into the hot oil for each pancake. I like to flatten them slightly with the back of the spoon to ensure even cooking. 13. Fry the pancakes for about 3-4 minutes on one side, or until they are golden brown and crispy. I usually check the edges to see if they are starting to brown before flipping. 14. Carefully flip the pancakes using a spatula and cook for another 3-4 minutes on the other side. They should be golden brown and crispy all around. 15. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. I like to keep them warm in a low oven (around 200°F) while I finish frying the rest. 16. Repeat the frying process with the remaining batter, adding more oil to the pan as needed. Make sure to keep the oil hot for the best results.

Assembling and Serving

17. Once all the pancakes are cooked, it’s time to serve them up! I like to stack them on a serving platter or individual plates. 18. These German potato pancakes are traditionally served with applesauce and sour cream. I recommend placing a small bowl of each on the table so everyone can help themselves. The sweet applesauce pairs beautifully with the savory pancakes, while the sour cream adds a nice creaminess. 19. If you want to get a little fancy, you can garnish the pancakes with fresh chives or parsley for a pop of color and flavor. 20. Enjoy your homemade German potato pancakes hot and crispy! They make a fantastic appetizer, side dish, or even a main course. I love serving them for brunch or as a comforting dinner option.

Storage and Reheating

21. If you have any leftovers (which is rare in my house!), let the pancakes cool completely before storing them in an airtight container in the refrigerator. They can be kept for up to 3 days. 22. To reheat, I recommend using the oven or a skillet. Preheat the oven to 375°F and place the pancakes on a baking sheet for about 10-15 minutes until heated through and crispy again. If using a skillet, heat a little oil over medium heat and warm the pancakes for a few minutes on each side. 23. Enjoy your delicious German potato pancakes again, and don’t forget to serve them with your favorite toppings!

Conclusion:

In summary, these German Potato Pancakes are an absolute must-try for anyone looking to indulge in a delicious and comforting dish. The crispy exterior combined with the soft, flavorful interior makes for a delightful experience that is sure to impress your family and friends. Whether you serve them as a side dish, a hearty breakfast, or a tasty snack, these pancakes are versatile enough to fit any occasion. For a fun twist, consider adding grated carrots or zucchini to the potato mixture for an extra layer of flavor and nutrition. You can also experiment with different toppings—sour cream and applesauce are traditional favorites, but feel free to get creative with your favorite dips or even a sprinkle of fresh herbs for a burst of freshness. I encourage you to give this recipe a try and share your experience with me! I would love to hear how your German Potato Pancakes turn out and any variations you come up with. Cooking is all about experimenting and making it your own, so don’t hesitate to put your personal spin on this classic dish. Trust me, once you taste these golden, crispy delights, you’ll be hooked! Happy cooking! Print