German potato pancakes, called Kartoffelpuffer, are thin, golden cakes of finely grated raw potato and onion, fried until the edges are lacy and crisp and the middle is soft. They are served hot with applesauce for a snack, a side dish or a simple supper.
How to make German potato pancakes: Squeeze the liquid out of finely grated starchy potatoes. Mix them with grated onion, eggs, flour and salt into a tacky batter and use it right away. Fry 1/3 to 1/2 cup of batter per pancake in hot oil, flattened with a spoon, for 3 to 5 minutes per side until golden. Drain briefly and serve hot.
Why You’ll Love It
- Five ingredients plus oil. Potatoes, onion, eggs, flour and salt.
- Quick. About 15 minutes of grating and mixing, and 10 minutes at the stove.
- Crisp outside, tender inside. Draining the potatoes well is what gets you there.
- Sweet or savory. Applesauce and powdered sugar on one plate, sour cream or gravy on another.
What Is a Kartoffelpuffer?
Kartoffelpuffer is the German name for a potato pancake made from shredded raw potato and egg, fried in a pan. You will also see them called Reibekuchen. Both names mean the same crisp potato pancake.
Ingredient Notes
Starchy potatoes. Two and a half pounds, raw, peeled and very finely grated. Russets are a good starchy choice.
Yellow onion. One small onion, also very finely grated.
Eggs. Two large eggs hold the batter together.
All-purpose flour. A 1/4 cup to start, with a little more if the batter needs it.
Sea salt. One teaspoon.
Neutral-tasting oil. For frying. You need a few tablespoons in the pan at a time.
Ingredients
- 2 1/2 pounds starchy potatoes, raw, peeled and very finely grated
- 1 yellow onion, small, very finely grated
- 2 eggs, large
- 1/4 cup all-purpose flour, more if needed
- 1 teaspoon sea salt
- Neutral-tasting oil, for frying
How to Make German Potato Pancakes
1. Squeeze the potatoes. Squeeze the liquid thoroughly from the grated potatoes in a colander, or wrap them in a clean dish towel and wring it out.
2. Mix the batter. Put the drained potatoes in a bowl with the grated onion, eggs, flour and salt. Work them together into a tacky mixture. Add a little more flour if needed, and use the mixture immediately instead of letting it sit.
3. Heat the oil. Heat a few tablespoons of oil in a nonstick pan over medium-high heat.
4. Fry the pancakes. Add 1/3 to 1/2 cup of potato mixture per pancake and flatten each with the back of a spoon. Fry on both sides for 3 to 5 minutes, until golden.
5. Drain and serve. Briefly drain the pancakes on paper towels and serve immediately while hot.
How to Keep German Potato Pancakes Crisp
Three things keep them crisp: dry potatoes, fresh batter and a hot plate. Miss any one and the pancakes turn soft.
| Do this | When | How |
|---|---|---|
| Squeeze out the liquid | Right after grating | Press in a colander, or wring in a clean dish towel |
| Fry the batter right away | As soon as it is mixed | Have the pan and oil ready before you add the eggs |
| Keep them thin | In the pan | Flatten each one with the back of a spoon |
| Serve hot | Straight from the pan | Drain briefly on paper towels, then to the table |
Squeezing is the step that matters most. Raw potatoes hold a lot of water, and removing that liquid before mixing helps the pancakes fry crisp. A clean towel, a colander or a fine-mesh sieve will all work. Press or wring until very little liquid comes out.
Thickness matters too. A pancake that is too thick will not cook through in the middle, so spread each scoop out.
Tips for Success
Why should I use the batter immediately?
The recipe says to use the mixture right away instead of letting it sit. Mix only when the oil is ready, and fry in batches until the bowl is empty.
How much batter per pancake?
Between 1/3 and 1/2 cup, flattened with the back of a spoon. Leave room between the pancakes so you can get a spatula under each one when it is time to turn it.
How do I know when to flip?
After 3 to 5 minutes, when the underside is golden. Fry the second side the same way.
My batter is too loose. What do I do?
Add a little more flour. The mixture should be tacky and hold together when you scoop it.
What kind of potato should I use?
A starchy potato, such as a Russet.
Sweet or Savory Toppings
For the sweet way, serve them with applesauce, fruit compote or a dusting of powdered sugar. For the savory way, top them with sour cream, herbed yogurt, quark or crème fraîche, or put them on the plate next to meat and gravy, a roast or bratwurst.
Storage & Reheating
These pancakes are best right out of the pan. For leftovers, USDA FSIS says to refrigerate within 2 hours in shallow, covered containers and to use them within 3 to 4 days. Cooked potato pancakes also freeze well, and FSIS gives 3 to 4 months as a freezer guideline for leftovers. Thaw in the refrigerator, in cold water or in the microwave, not on the counter. Reheat leftovers to 165°F.
What to Serve With It
For a German-style table, bake a loaf of German bread. For a potato-and-meat dinner, try the sausage and potato casserole with spring veggies, the meat and potato casserole or ham and potato au gratin. And if you bought a big bag of potatoes, use the rest in baked potato soup or the slow cooker loaded potato bake.
Frequently Asked Questions
What are potato pancakes called in Germany?
Kartoffelpuffer or Reibekuchen.
What is a Kartoffelpuffer?
A German potato pancake made with shredded raw potato and egg, fried until golden.
How many pancakes does this recipe make?
Eight pancakes.
Can I freeze German potato pancakes?
Yes. Cooked pancakes freeze well. Thaw them in the refrigerator and reheat to 165°F.
Final Notes
I wring the grated potatoes in a clean dish towel until almost nothing drips out, because dry potatoes make the crispest pancakes. If you make them, leave a comment to tell me how they turned out or ask a question.
German Potato Pancakes
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Ingredients
- 2 1/2 pounds starchy potatoes raw; peeled and very finely grated
- 1 yellow onion small; very finely grated
- 2 eggs large
- 1/4 cup all-purpose flour more if needed
- 1 teaspoon sea salt
- neutral-tasting oil for frying
Instructions
- Squeeze the liquid thoroughly from the grated potatoes in a colander, or wrap them in a clean dish towel and wring it out.
- Put the drained potatoes in a bowl with the grated onion, eggs, flour and salt. Work them together into a tacky mixture. Add a little more flour if needed, and use the mixture immediately instead of letting it sit.
- Heat a few tablespoons of oil in a nonstick pan over medium-high heat.
- Add 1/3 to 1/2 cup of potato mixture per pancake and flatten each with the back of a spoon. Fry on both sides for 3 to 5 minutes, until golden.
- Briefly drain the pancakes on paper towels and serve immediately while hot.
Notes
Nutrition
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