Crispy German Potato Pancakes

Here’s a classic Crispy German Potato Pancakes recipe (called Kartoffelpuffer or Reibekuchen)—golden on the outside, soft inside 🥔

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Crispy German Potato Pancakes (Kartoffelpuffer)

Ingredients

• 4 medium potatoes, peeled

• 1 small onion

• 1 egg

• 2–3 tbsp all-purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• Oil for frying (vegetable or canola)

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Instructions

1. Grate potatoes and onion

   • Use the fine or medium side of a grater.

   • Squeeze out as much liquid as possible using a clean towel or paper towels (this is key for crispiness).

2. Mix the batter

   • In a bowl, combine grated potatoes/onion, egg, flour, salt, and pepper.

   • Mix until everything is evenly combined.

3. Heat the oil

   • Heat a thin layer of oil in a skillet over medium-high heat.

4. Fry the pancakes

   • Drop spoonfuls of batter into the pan and flatten slightly.

   • Fry 2–3 minutes per side until deep golden and crispy.

5. Drain and serve

   • Place on paper towels to remove excess oil.

   • Serve immediately for best crunch.

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Traditional Serving Ideas

• Applesauce (very traditional in Germany 🍎)

• Sour cream or yogurt

• With a side salad for a full meal

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Tips for Extra Crispiness

• Remove all excess moisture from potatoes

• Don’t overcrowd the pan

• Fry in hot oil, not low heat

If you want, I can share:

• A baked or air-fryer version

• A sweet variation

• A gluten-free option

Just let me know!