Go Back
Crispy German Potato Pancakes, also known as Reibekuchen or Kartoffelpuffer, are more than just a dish; they are a culinary tradition steeped in history and comfort. With a golden brown, crispy exterior and a tender, flavorful interior, these pancakes are not only a staple in German cuisine, but they also bring warmth and nostalgia to countless households. Whether served as a satisfying breakfast, a delightful side dish for lunch, or a savory snack during dinner, the versatility of potato pancakes makes them a beloved choice for any occasion.

German Potato Pancakes

Discover the art of making Crispy German Potato Pancakes, also known as Reibekuchen! This beloved dish combines a golden, crispy exterior with a tender, flavorful interior, making it perfect for any meal or occasion. In this guide, you'll explore the rich history behind these pancakes, learn about essential ingredients like russet potatoes and fresh onion, and follow step-by-step instructions to master this comforting culinary tradition. Embrace the warmth and nostalgia with every bite!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized russet potatoes, peeled

1 small onion, finely grated

1 large egg

3 tablespoons all-purpose flour

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon nutmeg (optional)

Vegetable oil, for frying

Sour cream, for serving

Applesauce, for serving (optional)

Instructions
 

Prepare the Potatoes: Grate the peeled potatoes using a box grater or a food processor. Place the grated potatoes into a clean kitchen towel, gather the corners, and twist to squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.

    Mix Ingredients: In a large mixing bowl, combine the drained grated potatoes, grated onion, egg, flour, salt, pepper, and nutmeg (if using). Mix everything thoroughly until well combined.

      Heat the Oil: In a large skillet, add enough vegetable oil to cover the bottom (about ¼ inch deep). Heat over medium-high heat until the oil is hot but not smoking.

        Form and Fry: Using about ¼ cup of the potato mixture for each pancake, carefully drop the mixture into the hot oil, flattening slightly with a spatula. Fry the pancakes in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy.

          Drain Excess Oil: Once fully cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat with the remaining mixture, adding more oil as needed.

            Serve: Serve the potato pancakes hot, topped with a dollop of sour cream and a side of applesauce if desired.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings