Introduction:
German Potato Pancakes, known as Reibekuchen or Kartoffelpuffer, are a beloved dish in German cuisine. Crispy on the outside and tender on the inside, these golden brown pancakes are made from grated potatoes, onions, and a few simple ingredients. They’re often served with applesauce for a sweet touch or sour cream for something savory. Commonly enjoyed at Christmas markets and street fairs, they’re comforting, flavorful, and incredibly easy to make at home.
📝 Ingredients:
For the pancakes:
- 2 pounds (about 900g) starchy potatoes (like Russet or Yukon Gold)
- 1 small onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg (optional)
- Vegetable oil or clarified butter, for frying
Optional for serving:
- Applesauce (traditional sweet option)
- Sour cream or crème fraîche (savory option)
- Chives or green onions for garnish
👩🍳 Instructions & Methods:
Step 1: Prepare the potatoes and onion
- Peel the potatoes and the onion.
- Grate them finely using a box grater or food processor.
- Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieve crispy pancakes.
Step 2: Mix the batter
- In a large mixing bowl, combine the grated and squeezed potato-onion mixture with eggs, flour, salt, pepper, and nutmeg (if using).
- Mix well until everything is evenly incorporated. The mixture should be moist but not watery.
Step 3: Heat the oil
- In a large skillet (preferably cast iron or nonstick), heat about ¼ inch of vegetable oil or clarified butter over medium-high heat until shimmering but not smoking.
Step 4: Fry the pancakes
- Scoop about 2 tablespoons of the potato mixture into the skillet per pancake.
- Flatten them slightly with the back of a spoon to form small pancakes, about 3 inches in diameter.
- Fry 3–4 at a time, depending on your skillet size.
Step 5: Cook until golden
- Fry each pancake for 3–4 minutes on each side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain excess oil.
- Repeat with the remaining batter, adding more oil as needed.
Step 6: Serve immediately
- Serve the pancakes hot and crispy, ideally straight from the skillet.
- Offer applesauce for a sweet twist or sour cream with chopped chives for a savory side.
🍽️ Tips:
- Don’t skip draining the potatoes — excess water will make your pancakes soggy.
- You can keep them warm in a 200°F (90°C) oven while frying the rest.
- Want extra crunch? Add a tablespoon of semolina or fine breadcrumbs to the mix.
🥔 Guten Appetit!
Enjoy your authentic German Potato Pancakes with a cup of warm apple cider or beer for a true taste of Germany!