Crispy on the outside, tender on the inside, these German Potato Pancakes are golden pan-fried perfection. Serve them hot with sour cream, green onions, or your favorite toppings for a simple, satisfying bite.
If you've never had a warm, crispy German Potato Pancake fresh from the skillet, you're in for a treat. Known as Kartoffelpuffer or Reibekuchen in Germany, these golden fritters are made with just a handful of humble ingredients - mainly potatoes, onion, and a bit of flour. But they deliver big on flavor and that comfort food factor.
Key Ingredients & Substitutions
- Potatoes - Russet potatoes work best here because of their high starch content, which helps the pancakes hold together and crisp up nicely. Yukon Golds can be used too, but they'll yield a slightly softer texture.
- Onion - A small yellow or white onion adds savory depth and blends beautifully with the potatoes. If you're sensitive to raw onion flavor, you can sauté it briefly before mixing.
- Eggs - These help bind the mixture and add richness.
- Flour - Just a little all-purpose flour helps pull everything together. For a gluten-free version, you can use a 1:1 gluten-free flour blend.
- Salt & Pepper - Simple seasoning goes a long way. Feel free to add a pinch of garlic powder or nutmeg if you want a little extra flavor.
- Oil for frying - A neutral oil like canola, vegetable, or sunflower oil works best. Make sure it's hot enough so the pancakes crisp up quickly without absorbing too much oil.
How to Make German Potato Pancakes
- Peel and grate the potatoes.
Start by peeling your potatoes and grating them using the large holes of a box grater or a food processor with a grating attachment. Grate the onion as well. - Remove excess moisture.
This step is key! Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. The drier the mix, the crispier your pancakes will be. - Mix the batter.
In a large bowl, combine the drained potato-onion mixture with eggs, flour, salt, and pepper. Stir until everything is evenly mixed and the batter holds together. - Heat the oil.
In a large skillet (cast iron works great), pour in enough oil to cover the bottom in a thin layer. Heat over medium to medium-high heat until shimmering - you want it hot enough to sizzle when the batter hits the pan. - Fry the pancakes.
Scoop about ¼ cup of the mixture per pancake into the skillet. Flatten slightly with a spatula and cook for 3-4 minutes per side, or until golden brown and crispy. - Drain and serve.
Transfer the cooked pancakes to a paper towel-lined plate to drain off excess oil. Serve hot with sour cream, green onions, applesauce, or whatever toppings you love.
Helpful Tips & Variations
Grating the Potatoes: I used a cheese grater for grating my potatoes and onions. You want the pieces to be thin and small. The smaller they are, the easier they are to shape together with the egg and the flour mixture. If you have an electric grater, using that will definitely speed up your prep time.
Mix up the Seasonings! Don't be afraid to get creative with your seasonings! While classic salt keeps things traditional, you can easily switch up the flavor by adding a sprinkle of Creole seasoning, lemon pepper, garlic powder, or even smoked paprika for a little extra depth.
Using Mashed Potatoes: Got leftover mashed potatoes? You can absolutely use them in place of grated potatoes. The pancakes will still crisp up nicely on the outside, but they'll have a softer, fluffier texture on the inside - and honestly, that's a pretty delicious trade-off.
Serving Suggestions
German potato pancakes are incredibly versatile and can be served sweet or savory, depending on your mood. For a classic savory option, top them with a dollop of sour cream and a sprinkle of chopped green onions or fresh herbs.
If you're craving something sweet, applesauce is a traditional and delicious pairing - the contrast of crispy, salty pancake and smooth, sweet applesauce is hard to beat.
You can also take things up a notch by adding smoked salmon, a poached egg, or even serving them as a base for a brunch-style Eggs Benedict. They make a great side dish, light lunch, or even a snack right off the skillet.
Storing & Freezing
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a skillet over medium heat or in the oven at 375°F until warmed through and crispy again.
To freeze, let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat straight from frozen in the oven or air fryer - no need to thaw!
More Tasty Ideas
If you love these potato pancakes, be sure to check out these other delicious ideas:
Recipe
German Potato Pancakes
Ingredients
- 1.5 lbs russet potatoes roughly 5 small or 3 large
- 1 medium onion
- 1 large egg
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½-½ cup canola oil or other neutral oil, for frying
Instructions
- Preheat a skillet over medium heat with enough oil to make a ⅛" layer on the bottom.
- While oil preheats, wash and peel the potatoes and onion.
- Using a grater, shred the potatoes and onion, then stir together in a large bowl.
- Using a clean kitchen towel or some paper towels, squeeze out as much liquid as you can from the potatoes and onion, then return to bowl and set aside.
- Use a fork to mix together the egg, flour, and salt.
- Pour wet mix into potato shreds and stir well.
- Use a scoop or large spoon to transfer the potato mixture into the preheated pan full of oil, then flatten scoops of potato mixture with a spatula.
- Allow potato pancake to cook 3-4 minutes or until the edges are starting to brown, then flip and continue cooking an additional 3-4 minutes.
- Repeat until all the potato shreds have been used up-you may need to add additional oil between batches.
Notes
- Do not rinse the potato shreds-the starch will help the pancake stick together.
- Both sides of the pancakes should be golden brown.
- You can keep your finished potato pancakes in the oven in a baking dish at 200°F while you finish cooking the rest of them.
- Garnish your potato pancakes with sour cream and green onions.
- You can add some of your favorite seasonings to the potato mixture to change it up a bit!
Nutrition
Nutrition details are an estimate, per serving.
Greta says
These are so much like the ones my grandmother used to make. Pretty easy and very good. I like to eat them with applesauce.