This is my granddad’s fave recipe ever. The house smells amazing whenever I make it

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:


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


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.


Keep cooked pancakes warm in a low oven if not serving immediately. Leftovers can be refrigerated and reheated. 

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