German Potato Pancakes, or Reibekuchen, are crispy, golden-brown fritters made from grated potatoes and onions that are tender on the inside and perfectly crunchy on the outside.
If you’ve never stood over a hot skillet making these, you are missing out on one of life’s greatest simple pleasures. Known as Kartoffelpuffer in some parts of Germany, these pancakes are the ultimate street food comfort, often found sizzling away at Christmas markets. But honestly? They are just as good on a random Tuesday night. Whether you serve them sweet with applesauce or savory with sour cream, they are humble, hearty, and incredibly satisfying.
Key Takeaways
- Budget-Friendly: Made with humble ingredients like potatoes, onions, and flour.
- Versatile: Perfect as a main meatless meal, a side dish, or even a snack.
- Texture Heaven: We’re talking shatteringly crisp edges with a soft, savory center.
- Quick & Easy: From peeling to frying, you can have these on the table in about 30 minutes.
- If you love crispy potato goodness, you definitely need to check out my crispy mashed potato cheese puffs for another fun twist.
Why You’ll Love This German Potato Pancakes Recipe
- The Crunch Factor: Grating the potatoes raw ensures that signature lacy, crispy edge that you just can’t get from mashed potatoes.
- Pantry Staples: You likely have every single ingredient in your kitchen right now.
- Sweet or Savory: It’s a choose-your-own-adventure meal! My kids love them with apple sauce, but I’m a sour cream girl all the way.
- Authentic Flavor: This recipe sticks to the traditional method—no fancy fillers, just pure potato flavor.
- Comfort Food: It’s warm, fried, and salty—basically a hug on a plate.
- It reminds me of the cozy, soul-warming vibe of my easy baked potato soup recipe, but with a satisfying crunch.
Food or Cultural Background
Germany has a serious love affair with potatoes, and Reibekuchen holds a special place in that history. Historically, these were considered “peasant food” because potatoes were cheap, accessible, and filling. Over time, they evolved into a beloved staple served at festivals and outdoor markets, especially during the cold winter months.
I still remember eating these hot out of a paper boat at a holiday market, standing in the snow. The steam rising off the pancakes, the smell of frying onions… it’s a core memory! While some regions call them Kartoffelpuffer (and some argue those are made with cooked potatoes), this version uses raw grated potatoes for that classic texture. It shares that rustic, traditional European lineage with dishes like traditional bread pudding.
Ingredients for German Potato Pancakes
| Ingredient | Notes/Substitutes (vegan, gluten-free, dairy-free) |
|---|---|
| Potatoes | Starchy varieties like Russets work best for crispiness. |
| Onion | A small yellow or white onion adds crucial savory flavor. |
| Egg | Acts as the binder. You can use a flax egg or commercial replacer for vegan. |
| Flour | All-purpose works great. Use a gluten-free blend or even potato starch if needed. |
| Salt | Essential for bringing out the potato flavor. |
| Oil | A neutral oil with a high smoke point (like canola or vegetable) is best for frying. |
Equipment Needed
- Box Grater: Or a food processor with a grating attachment if you want to save your knuckles!
- Large Skillet: Cast iron or non-stick both work well.
- Clean Kitchen Towel or Cheesecloth: For squeezing out moisture (don’t skip this!).
- Paper Towels: To drain the excess oil.
How to Make German Potato Pancakes Step-by-Step
- Peel and wash your potatoes and onion.
- Grate the potatoes and the onion into a large bowl using the coarse side of a box grater. (Watch your fingers!)
- Squeeze the liquid out! This is the most important step. Transfer the grated mix to a clean towel and wring it out tightly over the sink. Get them as dry as possible.
- Mix the drained potatoes and onions in a bowl with the egg, flour, and salt. Use your hands to ensure everything is evenly coated.
- Heat a generous amount of oil in a large skillet over medium-high heat. You want enough oil to shallow fry, not deep fry.
- Scoop about 2-3 tablespoons of the mixture into the hot pan. Flatten it gently with the back of a spoon to form a pancake. Don’t crowd the pan!
- Fry for 3-4 minutes per side until they are deep golden brown and crispy.
- Drain on a wire rack or paper towels to remove excess grease before serving immediately.
Expert Tips for the Best Results
- Don’t Skimp on Squeezing: I can’t stress this enough—wet potatoes = soggy pancakes. If you want that crunch, you have to get the water out.
- Hot Oil is Key: If your oil isn’t hot enough, the pancakes will just soak it up and become greasy. Test it with a tiny piece of potato first; it should sizzle immediately.
- Work Quickly: Potatoes oxidize (turn pink/brown) quickly. Once grated, try to mix and fry them relatively soon.
- Keep Them Warm: If you’re making a big batch, keep the cooked ones warm in a low oven (200°F) on a wire rack while you finish the rest.
- These pair beautifully with simple proteins; try serving them alongside creamy oven baked chicken thighs for a complete meal.
What to Serve With German Potato Pancakes
- Applesauce: The classic sweet pairing. The tartness cuts through the fried richness perfectly.
- Sour Cream: A dollop of sour cream and chives makes for a savory delight.
- Smoked Salmon: For a fancy brunch vibe, top with salmon and dill.
- Roast Pork: They make an excellent side dish for hearty meats.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 2 days. They will lose their crispiness in the fridge.
- Reheating: To revive the crunch, reheat them in a dry skillet or an air fryer (350°F for 3-5 mins). Do not microwave them unless you like soggy potatoes!
- Freezing: You can freeze cooked pancakes in a single layer. Reheat directly from frozen in the oven or air fryer.
Nutrition Facts
Nutrition information is estimated based on USDA FoodData Central data and may vary based on specific brands used.
| Nutrition Facts (Per Serving) | Amount |
|---|---|
| Calories | 198 kcal |
| Total Fat | 15g |
| Saturated Fat | 1g |
| Cholesterol | 20mg |
| Sodium | 30mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 3g |
FAQs About German Potato Pancakes
Can I use a food processor?
Yes! It saves time and your knuckles. Just be careful not to over-process them into mush; you still want strands of potato.
Why are my pancakes falling apart?
You might need a little more binder (flour/egg), or your oil wasn’t hot enough when you put them in. Also, don’t flip them too early!
What’s the best potato to use?
Starchy potatoes like Russets or Yukon Golds are best because their high starch content helps hold the pancake together and crisps up better than waxy potatoes.
Final Thoughts
There is something so satisfying about turning a humble bag of potatoes into these golden, crispy treats. Whether you’re celebrating your heritage or just looking for a delicious way to eat more potatoes, I hope these become a favorite in your home too!
If you love hearty potato dishes, you won’t want to miss my crockpot garlic parmesan chicken and potatoes.
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Authentic German Potato Pancakes (Reibekuchen)
Ingredients
Equipment
Method
- Peel the potatoes and the onion.
- Using the coarse side of a box grater, grate the potatoes and onion into a clean kitchen towel or cheesecloth.
- Gather the corners of the towel and twist tightly over the sink to squeeze out as much liquid as possible from the potato mixture. Discard the liquid.
- Transfer the dried potato mixture to a bowl. Add the egg, flour, and salt. Mix well with your hands or a fork until combined.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of batter (about 2-3 tbsp) into the pan and flatten slightly with the back of the spoon.
- Fry for 3-4 minutes per side, or until deep golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve immediately while hot.