If you’re a fan of hearty, comforting dishes with a touch of European flair, you’re going to love this German Potato Pancakes recipe. Also known as “Reibekuchen” or “Kartoffelpuffer,” these crispy delights are a staple in German cuisine and perfect for any meal of the day. Whether you’re preparing a festive brunch or a cozy dinner, this recipe will transport you straight to a charming German village.
In this comprehensive guide, we’ll walk you through every step of making these savory pancakes from scratch. We’ll also explore some delicious variations and tips for achieving the perfect crispiness. So, roll up your sleeves and get ready to impress your family and friends with these irresistible German Potato Pancakes!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
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
How to Make German Potato Pancakes
1. Prepare the Potatoes and Onion
Start by peeling and grating the potatoes. For the best texture, use a box grater or a food processor. Once grated, place the potatoes in a clean kitchen towel and squeeze out any excess moisture. This step is crucial for achieving crispy pancakes, as excess moisture can make them soggy.
Next, finely chop the onion and mix it with the grated potatoes. The onion adds a subtle sweetness and extra flavor that complements the potatoes perfectly.
2. Make the Pancake Batter
In a large bowl, whisk the egg until well blended. Add the flour, salt, and pepper to the egg and mix until smooth. Gradually add this egg mixture to the potato and onion blend, stirring until everything is well combined. The flour helps bind the mixture together and gives the pancakes their crispy texture.
3. Heat the Skillet
Place a large skillet over medium-high heat and pour enough vegetable oil to cover the bottom of the pan. The oil should be hot but not smoking—test it by dropping a small amount of the batter into the pan; it should sizzle immediately.
4. Cook the Pancakes
Take a heaping spoonful of the potato mixture and carefully drop it onto the hot skillet. Use a spatula to flatten it into a pancake shape. Repeat with the remaining batter, making sure not to overcrowd the pan. Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy. The key to perfect pancakes is maintaining a consistent heat and not flipping them too early.
Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil. This will help keep them crispy and delicious.
5. Serve and Enjoy
Serve the German Potato Pancakes hot, accompanied by your choice of toppings and sides. Classic options include apple sauce, sour cream, smoked salmon, or sauerkraut. For a well-rounded meal, pair them with a fresh green salad or additional sauerkraut.
Tips for Perfect German Potato Pancakes
• Potato Variety: Use starchy potatoes like Russets for the best results. They hold their shape and become crispy when fried.
• Moisture Control: Be sure to squeeze out as much moisture as possible from the grated potatoes. This step is vital for achieving that coveted crispy texture.
• Oil Temperature: Keep the oil at the right temperature—too hot, and the pancakes will burn; too cool, and they’ll be greasy.
• Batch Cooking: If making a large batch, keep the cooked pancakes warm in a low oven (around 200°F) until ready to serve.