Crispy German Potato Pancakes, traditionally known as Kartoffelpuffer or Reibekuchen, are golden, crunchy potato pancakes with soft, tender centers. Made from freshly grated potatoes, onion, eggs, and a little flour, they are simple, inexpensive, and incredibly satisfying. Traditionally served with applesauce, these pancakes also pair beautifully with sour cream, smoked salmon, or savory toppings.
Ingredients
For the Potato Pancakes
- 2 pounds russet or Yukon Gold potatoes
- 1 small yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder, optional
- 2 tablespoons chopped fresh parsley, optional
- Vegetable oil, for frying
For Serving
- Unsweetened or lightly sweetened applesauce
- Sour cream
- Fresh parsley
- Chives, optional
- Smoked salmon, optional
Instructions
1. Prepare the Potatoes
Peel the potatoes and rinse them thoroughly. Using the large holes of a box grater or a food processor with a shredding attachment, grate the potatoes into a large bowl.
Finely grate the onion and add it to the potatoes. The onion adds traditional flavor and also helps prevent the potatoes from becoming overly dark.
The grated potato mixture will release quite a bit of liquid. This is normal and is one of the most important parts of making crispy potato pancakes.
2. Remove Excess Moisture
Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Gather the towel around the mixture and squeeze firmly over a bowl or sink.
Remove as much liquid as possible. The drier the potatoes, the crispier your pancakes will become.
For an extra-crispy result, allow the potato liquid to sit in the bowl for a few minutes. You may notice a layer of white potato starch settling at the bottom. Carefully pour off the liquid, leaving the starch behind.
Scrape the starch into the squeezed potato mixture and discard the remaining liquid. This natural starch helps bind the pancakes and gives them an excellent crisp texture.
3. Mix the Batter
Transfer the squeezed potato and onion mixture to a clean bowl. Add the eggs, flour, salt, black pepper, and garlic powder if using.
Add the chopped parsley for a fresh herbal flavor.
Mix everything thoroughly until the ingredients are evenly combined. The mixture should be moist but not watery. If it seems excessively wet, add another tablespoon of flour.
Avoid adding too much flour because this can make the pancakes heavy instead of light and crisp.
4. Heat the Oil
Pour enough vegetable oil into a large heavy skillet to generously cover the bottom, approximately ¼ inch deep.
Heat the oil over medium-high heat. To test whether it is ready, drop a tiny amount of potato mixture into the pan. If it immediately begins sizzling, the oil is hot enough.
Proper oil temperature is essential. If the oil is too cool, the pancakes absorb excess oil and become greasy. If it is too hot, the outside can brown before the inside is fully cooked.
5. Fry the Potato Pancakes
Scoop approximately ¼ cup of potato mixture into the hot skillet for each pancake. Place several portions in the pan, leaving enough space between them.
Flatten each portion with the back of a spoon until it forms a thin pancake. Thinner pancakes generally become crispier than thick ones.
Fry for approximately 3–4 minutes on the first side, or until the edges are deeply golden and crisp.
Carefully flip the pancakes using a spatula. Cook the second side for another 3–4 minutes until golden brown and cooked through.
Transfer the finished pancakes to a wire rack set over a baking sheet. This allows air to circulate underneath and helps maintain their crisp texture.
Continue cooking the remaining potato mixture, adding more oil as necessary.
6. Keep Them Crispy
If you’re making a large batch, avoid stacking the pancakes directly on top of each other because trapped steam can make them soft.
Instead, place them on a wire rack and keep them warm in an oven set to approximately 200°F (95°C).
For the crispiest results, serve the pancakes as soon as possible after frying.
Traditional Serving Ideas
One of the most popular ways to serve German potato pancakes is with applesauce. The sweet, slightly tart applesauce creates a wonderful contrast with the salty, crispy potatoes.
For a savory version, serve the pancakes with sour cream and chopped chives. A spoonful of crème fraîche also works beautifully.
You can make a heartier meal by topping them with smoked salmon, sour cream, red onion, and fresh dill.
Another delicious option is to serve them alongside sausages, roasted meats, or a fresh green salad.
Helpful Tips
Use starchy potatoes: Russet potatoes are excellent because their high starch content helps create crispy pancakes.
Squeeze thoroughly: Removing excess liquid is probably the most important step for achieving crispiness.
Don’t make them too thick: Thin pancakes develop more crunchy edges and cook more evenly.
Keep the oil hot: Maintain medium-high heat and allow the oil to return to temperature between batches.
Don’t overcrowd the pan: Too many pancakes at once can lower the oil temperature.
Season immediately: A small sprinkle of salt while the pancakes are hot enhances their flavor.
Make-Ahead and Storage
Potato pancakes are best served fresh, but leftovers can be refrigerated in an airtight container for up to three days.
To reheat them, place the pancakes on a baking sheet and warm them in a 400°F (200°C) oven for approximately 8–12 minutes. An air fryer also works very well and can restore much of their original crispness.
Avoid reheating them in the microwave if possible because it tends to make the pancakes soft.
You can also freeze cooked potato pancakes. Allow them to cool completely, place parchment paper between the pancakes, and freeze them in an airtight container. Reheat directly from frozen in the oven or air fryer until hot and crisp.
