German Potato Pancakes
German Potato Pancakes, known as Kartoffelpuffer or Reibekuchen, are a crispy, golden treat beloved in German households and at festive Christmas markets. These savory pancakes are made from freshly grated potatoes and onions, mixed with eggs and flour for binding, then pan-fried until beautifully crisp on the outside and tender on the inside.
Traditionally served with applesauce for a sweet contrast or sour cream and chives for a savory touch, these pancakes make a versatile dish. They can be enjoyed as a side dish, light meal, or even a snack. Their warm, rustic flavor brings a nostalgic feel, connecting you to old-world German comfort food.
📝 Ingredients
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4 medium potatoes, peeled and grated
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1 small onion, grated
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2 large eggs
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¼ cup all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon nutmeg (optional, adds warmth)
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¼ cup vegetable oil (or more as needed for frying)
For Serving:
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Applesauce (classic sweet pairing)
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Sour cream with fresh chives (savory option)
🔪 Directions
Step 1: Prepare Potatoes and Onion
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Peel potatoes and grate them finely using a box grater or food processor.
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Transfer to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible—this step is crucial for crisp pancakes.
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Grate the onion and mix with the potatoes.
Step 2: Mix the Batter
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In a large mixing bowl, combine grated potatoes and onion with eggs, flour, salt, pepper, and nutmeg (if using).
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Stir until a thick, cohesive batter forms.
Step 3: Heat Oil
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In a large skillet, heat vegetable oil over medium heat.
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The oil should be hot enough to sizzle when a drop of batter is added.
Step 4: Fry the Pancakes
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Scoop about 2 tablespoons of potato mixture into the hot skillet.
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Flatten gently with a spatula into thin rounds (thinner = crispier).
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Fry for 3–4 minutes per side until golden brown and crisp.
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Transfer to a paper towel–lined plate to drain excess oil.
Step 5: Serve
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Serve warm, either with a dollop of sour cream and chopped chives or a generous spoonful of applesauce.
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For extra flair, garnish with smoked salmon or sprinkle with fresh herbs.
🍴 Serving Suggestions
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Classic German style → with applesauce on the side.
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Savory breakfast → topped with sour cream, smoked salmon, or fried eggs.
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Snack platter → serve with different dipping sauces like garlic aioli or herbed yogurt.
💡 Tips & Variations
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For extra crispiness, add 1 tablespoon of breadcrumbs to the batter.
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To keep them warm for serving, place fried pancakes on a baking sheet in a 200°F (95°C) oven.
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You can make a sweet version by adding a pinch of cinnamon and serving only with applesauce.
🔥 Nutrition (Per Pancake, Approx.)
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Calories: 150 kcal
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Protein: 3g
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Carbs: 20g
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Fat: 6g
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Fiber: 2g
❓ Related Questions
Q1: Can I prepare the batter ahead of time?
It’s best to fry the pancakes right after mixing, as grated potatoes can discolor and release water. If prepping ahead, keep the mixture covered in cold water, then drain and squeeze before frying.
Q2: Can I bake these instead of frying?
Yes. Brush a baking sheet with oil, spoon batter into rounds, flatten, and bake at 425°F (220°C) for 15–20 minutes, flipping once. They won’t be as crispy but are lighter.
Q3: What potatoes are best for this recipe?
Starchy potatoes like Russets or Yukon Golds work best—they fry crisp without getting mushy.
Q4: Are Kartoffelpuffer and Latkes the same?
They’re very similar! Latkes (Jewish tradition) often include matzo meal or baking powder, while Kartoffelpuffer stick to flour and sometimes nutmeg. Both are deliciously crispy potato pancakes.
Q5: Can I freeze leftover pancakes?
Yes! Cool completely, freeze on a tray, then store in a freezer bag. Reheat in the oven until crispy again.
✨ Crispy, golden, and comforting—German Potato Pancakes are proof that the simplest ingredients make the most timeless dishes.
