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When it comes to the rich and diverse tapestry of German cuisine, few dishes evoke as much nostalgia and comfort as potato pancakes, known locally as "Reibekuchen" or "Kartoffelpuffer." These delightful, crispy cakes made from grated potatoes have transcended generations, becoming a cherished staple in households across Germany. Their origins can be traced back to peasant cooking, where the versatility of the potato was celebrated, making it a beloved ingredient in various forms. Potato pancakes are not just a meal; they represent a cultural connection and a tradition that brings families together during gatherings, festivals, and holidays.

Authentic German Potato Pancakes

Looking to elevate your breakfast game? Try these Crispy Authentic German Potato Pancakes! Made with simple ingredients like starchy potatoes, onion, and eggs, these pancakes are a crowd-pleaser. They’re fried to perfection for a golden and crispy exterior, perfect for dipping in applesauce or sour cream. Easy to prepare and packed with flavor, this dish makes a great appetizer or side. Ideal for family gatherings or a cozy brunch at home!

Ingredients
  

2 lbs (about 900g) starchy potatoes (Russet or Yukon Gold)

1 small onion, grated

2 large eggs

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp baking powder

Vegetable oil (for frying)

Applesauce or sour cream (for serving, optional)

Instructions
 

Prepare the Potatoes: Peel the potatoes and rinse them under cold water. Grate the potatoes using a box grater or a food processor. Place the grated potatoes in a bowl of cold water to prevent browning.

    Drain Excess Water: After a few minutes, drain the grated potatoes and place them in a clean kitchen towel. Squeeze out as much moisture as possible to ensure crispy pancakes.

      Combine Ingredients: In a large mixing bowl, combine the grated and dried potatoes, grated onion, eggs, flour, salt, black pepper, and baking powder. Mix until well combined.

        Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. You can test the oil by dropping a small spoonful of the mixture into it; if it sizzles, the oil is ready.

          Form Pancakes: Using a 1/4 cup measure, scoop portions of the potato mixture into the hot oil, flattening them slightly with the back of the measuring cup. Fry in batches to avoid overcrowding.

            Fry Until Golden: Cook for about 4-5 minutes on one side until golden brown and crispy, then flip and cook for an additional 4-5 minutes on the other side. Adjust the heat as necessary to prevent burning.

              Drain the Pancakes: Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt while hot.

                Serve: Serve the potato pancakes warm with applesauce or sour cream for dipping.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6