German Potato Pancakes (Reibekuchen)

German Potato Pancakes, also known as Reibekuchen or Kartoffelpuffer, are crispy, golden pancakes made from grated potatoes. They are a beloved traditional dish in Germany, often served with applesauce for a sweet contrast or sour cream for a savory touch.

Ingredients

2 large potatoes (peeled)
2 large eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
1 small onion, finely grated (optional but recommended for extra flavor)
Vegetable oil, for frying

Instructions

Step 1: Prepare the Potatoes

Start by peeling the potatoes and rinsing them under cold water. Using a box grater or food processor, grate the potatoes using the coarse side.

Once grated, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is very important—removing excess moisture helps the pancakes become crispy instead of soggy.

Step 2: Mix the Batter

Transfer the drained grated potatoes to a large mixing bowl. Add the eggs, flour, baking powder, salt, and black pepper.

If you’re using onion, grate it finely and add it to the mixture. The onion enhances the flavor and gives the pancakes a more authentic taste.

Mix everything thoroughly until well combined. The mixture should be slightly thick and hold together when scooped.

Step 3: Heat the Oil

Pour a generous amount of vegetable oil into a large skillet or frying pan. Heat the oil over medium heat until hot but not smoking.

To test if the oil is ready, drop a small bit of the mixture into the pan—if it sizzles immediately, it’s ready.

Step 4: Fry the Pancakes

Scoop about 2 tablespoons of the potato mixture and place it into the hot oil. Gently flatten it with the back of a spoon to form a thin pancake.

Fry each pancake for about 3–4 minutes on one side, or until golden brown and crispy. Flip carefully and cook the other side for another 3–4 minutes.

Avoid overcrowding the pan, as this can lower the oil temperature and make the pancakes less crispy.

Step 5: Drain and Serve

Once cooked, transfer the pancakes to a plate lined with paper towels to remove excess oil.

Serve immediately while hot and crispy for the best texture and flavor.

Serving Suggestions

German Potato Pancakes can be enjoyed in both sweet and savory ways:

Traditional: Serve with applesauce for a classic German combination
Savory: Pair with sour cream or yogurt
Creative twist: Add smoked salmon and a dollop of cream cheese
Sweet option: Sprinkle with sugar or drizzle with honey

Tips for Best Results

Always squeeze out as much liquid as possible from the potatoes
Cook immediately after mixing to prevent the potatoes from turning brown
Use medium heat to ensure even cooking without burning
For extra crispiness, make the pancakes thinner rather than thick
If needed, keep cooked pancakes warm in a low oven (around 100°C / 200°F)

Variations

Add chopped herbs like parsley or chives for freshness
Use sweet potatoes for a slightly sweet version
Make them gluten-free by replacing flour with cornstarch

These crispy, golden potato pancakes are simple, comforting, and incredibly delicious—perfect for breakfast, lunch, or even a snack.