German Potato Pancakes, known as Kartoffelpuffer or Reibekuchen, are a cherished and traditional dish in German cuisine. These crispy, golden delights are made from grated potatoes and onions, blended with a few simple ingredients. They are a staple in German culinary culture, often enjoyed at festivals, Christmas markets, and family gatherings. Originating as popular street food in 19th-century Berlin and Cologne, they have since become a beloved part of German culinary heritage.
These versatile pancakes can be served in various ways. Traditionally, they’re paired with apple sauce or sour cream, offering a tangy complement to their crispy texture. For a savory twist, try them with smoked salmon or cured meats. Complete the meal with a fresh green salad or sauerkraut for a refreshing, tangy side.
German Potato Pancakes Recipe:
Ingredients:
1 pound potatoes, peeled and grated
1 small onion, finely chopped
1 egg
3 tablespoons flour
Salt and pepper to taste
Vegetable oil for frying
Optional toppings: apple sauce, sour cream, smoked salmon, or sauerkraut
Optional sides: green salad or sauerkraut
Preparation:
Grate potatoes and squeeze out excess moisture with a kitchen towel.
Combine grated potatoes with chopped onion.
In a separate bowl, blend egg, flour, salt, and pepper until smooth.
Gradually mix the egg mixture into the potato-onion mixture.
Heat oil in a skillet over medium-high heat.
Drop spoonfuls of potato mixture into the skillet, flattening them into pancakes.
Fry for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.
Serve hot with your preferred toppings and sides.
Note:
Keep cooked pancakes warm in a low oven if not serving immediately. Leftovers can be refrigerated and reheated.