German Potato Pancakes: A Crispy, Comforting Delight

German potato pancakes, also known as Reibekuchen or Puffer, are a beloved dish that brings the warmth and heartiness of German cuisine to your table. These golden, crispy pancakes are made from finely grated raw potatoes mixed with eggs, flour, and onions, then fried to perfection. Whether enjoyed as a side dish, snack, or even a main course, German potato pancakes are sure to satisfy your cravings for something hearty and delicious. Crispy on the outside, tender on the inside, and bursting with flavor, these pancakes have a satisfying texture that pairs wonderfully with a variety of toppings like applesauce, sour cream, or even smoked salmon. Easy to make and full of flavor, they’re perfect for any occasion, from a casual family meal to a festive holiday gathering. With just a few simple ingredients and a little frying technique, you can create these irresistible potato pancakes in no time.

Why You’ll Love This Recipe

1. Crispy Texture

These potato pancakes have the perfect crispy exterior with a soft, creamy interior, offering the best of both worlds in every bite.

2. Simple Ingredients

Made with just a handful of pantry staples—potatoes, onions, eggs, flour, and oil—these pancakes are incredibly easy to make and require minimal prep.

3. Versatile

These pancakes can be enjoyed on their own or served with various toppings like applesauce, sour cream, or even smoked salmon, making them a versatile dish for any occasion.

4. Perfect for Any Meal

Whether as a breakfast, side dish, or snack, German potato pancakes are a delicious option at any time of day.

5. Quick and Easy

With a simple recipe and short cooking time, these potato pancakes are a great choice for busy weeknights or last-minute gatherings.

Ingredients

• Starchy potatoes, peeled and very finely grated (RAW, not cooked)
• Small yellow onion, very finely grated
• Large eggs
• All-purpose flour (or more if needed)
• Sea salt
• Neutral-tasting oil for frying

Variations

1. Cheese Variation: Add grated cheese, such as cheddar or Parmesan, to the batter for a cheesy twist.
2. Herb Variation: Mix in fresh herbs like parsley, chives, or dill for an extra burst of flavor.
3. Spicy Option: Add a pinch of cayenne pepper or paprika to the batter for a spicy kick.
4. Vegan Version: Use a flaxseed or chia seed mixture in place of the eggs and gluten-free flour for a vegan version.
5. Sweet Version: For a sweet treat, drizzle the pancakes with maple syrup or serve them with cinnamon-sugar.

How to Make the Recipe

Step 1: Grate the Potatoes and Onion

Peel the starchy potatoes and finely grate them using a box grater or food processor. Do the same with the yellow onion. It’s important that the potatoes are raw for the best texture.

Step 2: Remove Excess Moisture

Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure that the pancakes are crispy when fried.

Step 3: Mix the Ingredients

In a large bowl, combine the grated potatoes and onion with the eggs, flour, and sea salt. Mix well until everything is fully incorporated. If the mixture is too wet, add a bit more flour to help bind it together.

Step 4: Heat the Oil

Heat a generous amount of neutral-tasting oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan but not too much that the pancakes float.

Step 5: Fry the Pancakes

Spoon heaping tablespoons of the potato mixture into the hot oil, pressing down gently to form small pancakes. Fry each pancake for about 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; work in batches if necessary.

Step 6: Drain and Serve

Once the pancakes are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve hot, with your favorite toppings.

Tips for Making the Recipe

• Grate the Potatoes Fine: The finer you grate the potatoes, the better the texture of the pancakes. You want them to cook evenly and form a nice crisp crust.
• Remove Excess Moisture: Make sure to squeeze out as much liquid from the grated potatoes and onions as possible. This helps the pancakes stay crispy.
• Use High-Heat Oil: Opt for a neutral-tasting oil with a high smoke point, such as vegetable oil or canola oil, for frying.
• Keep Pancakes Warm: If making multiple batches, keep the cooked pancakes warm in a low oven (around 200°F or 90°C) until you’re ready to serve.

How to Serve

German potato pancakes are traditionally served with a variety of toppings. For a classic pairing, serve with applesauce and sour cream. You can also top them with smoked salmon, a dollop of crème fraîche, or a sprinkle of fresh herbs. These pancakes are also great alongside sausages or a simple green salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the potato pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10 minutes to crisp them up.

Freezing

To freeze, allow the pancakes to cool completely. Lay them flat on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. Frozen pancakes can be stored for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

Reheating

Reheat leftover or frozen pancakes in the oven for the best crispy texture. You can also use a skillet over low heat to warm them through.

FAQs

1. Can I make these potato pancakes ahead of time?

Yes, you can make the batter in advance and store it in the refrigerator for up to 24 hours. Just fry them when you’re ready to serve.

2. What kind of potatoes should I use?

Starchy potatoes, such as Russet potatoes, work best for potato pancakes because they hold their shape and create a crisp texture.

3. Can I make these pancakes without onions?

Yes, you can omit the onions if you prefer a simpler flavor, but they do add a nice savory touch to the pancakes.

4. Can I bake these instead of frying them?

While frying gives the best crispy result, you can try baking them at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through.

5. How do I keep the pancakes crispy?

To keep the pancakes crispy, make sure to remove excess moisture from the potatoes, fry them in hot oil, and place them on a paper towel to drain excess oil.

6. Can I use a different type of flour?

Yes, you can substitute the all-purpose flour with gluten-free flour if needed, although the texture might differ slightly.

7. Can I freeze potato pancakes?

Yes, you can freeze them after cooking. Allow them to cool completely before freezing in a single layer, then transfer to a freezer-safe bag or container.

8. How long do leftover potato pancakes last?

Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for the best texture.

9. Can I add cheese to the potato pancake batter?

Yes, adding cheese such as cheddar or Parmesan can give the pancakes a delicious cheesy twist.

10. Can I make these pancakes without eggs?

Yes, you can substitute eggs with a flaxseed or chia egg substitute for a vegan version.

Conclusion

German potato pancakes are a comforting, crispy, and flavorful dish that’s perfect for any occasion. With simple ingredients and easy preparation, you can enjoy these crispy delights in no time. Whether served as a snack, side dish, or main course, they are sure to be a hit with anyone who tries them. Enjoy them with classic toppings like applesauce or sour cream, or get creative with your favorite additions. These pancakes are a true taste of German cuisine, offering the perfect balance of texture and flavor in every bite.

Print