German potato pancakes

German Potato Pancakes, known in Germany as “Kartoffelpuffer” or “Reibekuchen,” are a beloved traditional dish enjoyed particularly in the Rhineland region but widely popular across the country. This hearty and savory treat combines the simplicity of potatoes with a few basic ingredients to create a dish that’s both comforting and delicious.

The primary ingredient, as the name suggests, is potatoes. These are typically starchy varieties, peeled and grated into fine shreds. The shredding of the potatoes is a crucial step, as it ensures the pancakes will have the right texture – crispy on the outside yet tender on the inside. To prevent discoloration, the grated potatoes are often quickly mixed with a bit of acid, like lemon juice.

Once shredded, the potatoes are mixed with finely chopped onions, adding a subtle sharpness and depth to the flavor profile. The batter is then seasoned with salt, pepper, and sometimes a pinch of nutmeg to enhance the earthy potato flavor. Some recipes also include a small amount of flour or starch, which helps in binding the ingredients together.

Eggs are a key component as well. They are whisked and added to the mixture, ensuring the pancakes hold their shape while cooking. The batter should have a consistency that is thick enough to stick together but not too dense, allowing the pancakes to cook evenly.

Cooking these pancakes is an art in itself. A generous amount of oil or butter is heated in a skillet. Then, spoonfuls of the potato mixture are flattened into the hot oil, forming round, thin pancakes. They are fried until golden brown, with the edges slightly crispy, creating a delightful contrast of textures. The pancakes are often pressed slightly in the skillet to ensure even cooking and a crispy exterior.

Traditionally, Kartoffelpuffer are served hot and often accompanied by a range of condiments. Apple sauce is a popular choice, offering a sweet counterbalance to the savory, crispy pancakes. Sour cream or a garlic yogurt sauce can also be used, adding a creamy and tangy element to the dish.

German potato pancakes are more than just a culinary delight; they’re a piece of cultural heritage. They are often found at outdoor markets and festivals in Germany, serving as a warming, satisfying snack during the colder months. Whether served as a side dish, a main course, or even a snack, these pancakes are a versatile and beloved part of German cuisine, cherished for their rustic simplicity and delicious taste.


°2 1/4 cup coarsely peeled potatoes

°1/2 cup green onion sliced

°1/3 cup flour

°1 Egg

°1/2 teaspoon. Salt



– Combine all ingredients. Heat 2 tbsp. Oil in a hot frying pan.

– Pour the mixture (1/4 cup at a time) into the oil. Spread until you flatten. 

– Step3: Fry unilaterally, then stir to fry on the second side.

– As a variety, you can add less onion and add some chopped apples instead.


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