German Potato Pancakes

Here’s a traditional German Potato Pancakes recipe—crispy on the outside, tender inside, just like Omas Kartoffelpuffer 🥔🇩🇪

German Potato Pancakes (Kartoffelpuffer / Reibekuchen)

Ingredients (serves 4)

• 2 lb (900g) starchy potatoes (Russet or Yukon Gold)
• 1 small onion
• 1 large egg
• 2 tbsp all-purpose flour
• 1 tsp salt
• ¼ tsp black pepper
• Vegetable oil or clarified butter (for frying)

Instructions

1. Prepare the potatoes:
   • Peel and grate potatoes and onion finely.
   • Place in a clean kitchen towel and squeeze out as much liquid as possible (very important for crispiness).
2. Make the batter:
   • Transfer potato mixture to a bowl.
   • Add egg, flour, salt, and pepper. Mix well.
3. Heat the pan:
   • Heat a heavy skillet over medium-high heat with a generous layer of oil or butter.
4. Fry the pancakes:
   • Drop 2–3 tbsp of batter per pancake into the pan.
   • Flatten slightly and fry 3–4 minutes per side until deep golden and crisp.
   • Drain on paper towels.
5. Serve hot:
   • Serve immediately for best texture.

Traditional Serving Options

• Applesauce (most classic & authentic) 🍎
• Sour cream or quark
• Smoked salmon (savory version)
• Sugar & cinnamon (old-fashioned treat)

Oma’s Tips

• Always squeeze the potatoes dry—this is the secret
• Keep cooked pancakes warm in a low oven (100°C / 200°F)
• Use clarified butter (Butterschmalz) for best flavor

Variations

• Add grated carrot or zucchini
• Use garlic or nutmeg for subtle depth
• Make mini versions for appetizers

If you’d like, I can also share Swiss Rösti, Bavarian-style Reibekuchen, or a baked version with less oil.