Description
German Potato Pancakes, also known as Kartoffelpuffer or Reibekuchen, are crispy, golden-fried potato fritters with tender centers. Traditionally served with applesauce, they’re a beloved German comfort food perfect for snacks, brunch, or side dishes.
Ingredients
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2 lbs (900 g) potatoes, peeled and finely grated
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1 yellow onion (about 150 g), finely grated
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2 eggs
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1 tsp salt
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½ tsp black pepper
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½ tsp ground nutmeg
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¼ cup (60 ml) vegetable oil (plus more as needed)
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Applesauce, for serving
Instructions
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Peel and grate the potatoes and onion. Squeeze out excess moisture using a fine mesh strainer or nut milk bag.
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Let the collected liquid settle, then drain and save the white starch at the bottom.
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In a bowl, mix the potato-onion mixture with eggs, salt, pepper, nutmeg, and the reserved starch.
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Heat oil in a skillet over medium-high. Spoon batter into the skillet and flatten.
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Fry each side for 7–10 minutes until golden and crispy.
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Drain on paper towels. Repeat with the remaining batter, adding oil as needed.
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Serve warm with applesauce.
Notes
Removing moisture from the potatoes is crucial for crispiness.
Don’t skip adding back the potato starch—it helps bind the batter.
Medium-high heat prevents burning or sogginess.
Smaller pancakes are easier to cook and crispier.
Leftovers store well and reheat best in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Snack / Brunch
- Method: Pan-Fried
- Cuisine: German