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Crispy German Potato Pancakes (Kartoffelpuffer)

A plate of golden, crispy German potato pancakes, perfect for a quick and delicious meal.

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Learn to make authentic, crispy German potato pancakes, also known as Kartoffelpuffer or Reibekuchen. This easy recipe delivers golden-brown pancakes with a tender center, perfect served with applesauce. It’s a quick and delicious comfort food option, ideal for brunch or Oktoberfest.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 medium yellow onion
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • Applesauce, for serving

Instructions

  1. Grate the peeled potatoes and onion using the large holes of a box grater.
  2. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
  3. Transfer the squeezed potato and onion mixture to a medium bowl.
  4. Add the eggs, flour, salt, and pepper to the bowl. Mix well until just combined. Do not overmix.
  5. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
  6. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of your spoon to form pancakes. Do not overcrowd the pan.
  7. Fry for 3-5 minutes per side, until golden brown and crispy.
  8. Remove the potato pancakes from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil.
  9. Serve immediately with warm applesauce.

Notes

  • For extra crispiness, ensure you squeeze out all the excess moisture from the potatoes.
  • You can prepare the potato mixture ahead of time, but fry them immediately for the best texture.
  • These pancakes are a fantastic alternative to traditional breakfast items, offering a unique flavor profile. Consider them for your next meal planning session.

Nutrition

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