German Potato Pancakes, known as “Reibekuchen” or “Kartoffelpuffer,” are a crispy and savory treat that brings comfort and tradition to any meal. These pancakes are easy to make and are perfect for breakfast, lunch, or as a delicious side dish.
Ingredients
4 large russet potatoes, peeled and grated
1 small onion, finely chopped
2 large eggs
1/4 cup all-purpose flour
1 teaspoon baking powder
Salt and pepper to taste
1/4 cup vegetable oil for frying
Applesauce or sour cream for serving (optional)
Directions
- Place the grated potatoes in a clean cloth or paper towel and squeeze out as much moisture as possible. Transfer to a large bowl.
- Add the chopped onion, eggs, flour, baking powder, salt, and pepper to the potatoes. Mix until well combined.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Spoon 1/4 cup of the potato mixture into the skillet, pressing down with the back of the spoon to flatten it into a pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Continue with the remaining mixture.
- Serve the potato pancakes warm with applesauce or sour cream, if desired.
Servings and Timing
This recipe yields 4 servings. The total time required is approximately 35 minutes, including 15 minutes of prep time and 20 minutes of cooking time.
Variations
- Herbed Pancakes: Add fresh herbs like chives or parsley to the mixture for added flavor.
- Spicy Twist: Incorporate minced jalapeños or red pepper flakes for a kick.
- Cheesy Pancakes: Mix in shredded cheese, such as cheddar or Swiss, for a cheesy version.
- Sweet Version: Substitute some of the potatoes with grated apples for a sweeter pancake option.
Storage/Reheating
- Storage: Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crispy.
10 FAQs
- Can I use other types of potatoes?
Yes, while russet potatoes are preferred for their starchiness, you can use Yukon Gold or other varieties. - Is it necessary to squeeze out the moisture?
Yes, removing excess moisture helps the pancakes become crispy instead of soggy. - Can I make the mixture ahead of time?
Yes, you can prepare the mixture a few hours in advance and store it in the refrigerator until ready to cook. - What can I serve with these pancakes?
They are traditionally served with applesauce or sour cream but can also be paired with yogurt or a side salad. - Can I bake the pancakes instead of frying?
Baking is an option, but the texture will be different. If you choose to bake, brush them with oil and bake at 400°F (200°C) until crispy. - What if I don’t have baking powder?
You can omit it, but the pancakes may not be as fluffy. Consider adding a small amount of baking soda if available. - Can I use gluten-free flour?
Yes, a gluten-free all-purpose flour blend can be used as a substitute for regular flour. - How do I prevent the pancakes from sticking?
Ensure the oil is hot before adding the potato mixture to prevent sticking. - Can I add other vegetables to the mix?
Yes, grated carrots or zucchini can be mixed in for additional flavor and nutrition. - What’s the best way to keep the pancakes warm?
Place them on a baking sheet in a warm oven (about 200°F or 90°C) while you cook the rest.
Conclusion
German Potato Pancakes are a delightful combination of crispy and soft textures, making them a beloved dish in many households. Whether served as a side or a main dish, these pancakes are sure to be a hit with family and friends. Enjoy them warm with your favorite toppings for a truly satisfying meal!
PrintGerman Potato Pancakes
- Total Time: 35 minutes
Description
Crispy on the outside and soft on the inside, these traditional potato pancakes are a comforting dish that can be served as a side or main course.
Ingredients
- 4 large russet potatoes, peeled and grated
- 1 small onion, finely chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1/4 cup vegetable oil for frying
- Applesauce or sour cream for serving (optional)
Instructions
- Prepare the Potatoes:
- Place the grated potatoes in a clean cloth or paper towel and squeeze out as much moisture as possible. Transfer the dry potatoes to a large bowl.
- Mix the Ingredients:
- Add the chopped onion, eggs, flour, baking powder, salt, and pepper to the potatoes. Mix until well combined.
- Heat the Oil:
- In a large skillet, heat the vegetable oil over medium-high heat.
- Cook the Pancakes:
- Spoon 1/4 cup of the potato mixture into the skillet, pressing down with the back of the spoon to flatten it into a pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Drain Excess Oil:
- Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Continue cooking with the remaining mixture.
- Serve:
- Serve the potato pancakes warm with applesauce or sour cream, if desired.
Notes
- For extra flavor, you can add herbs like chives or parsley to the potato mixture.
- Make sure the oil is hot enough before adding the pancakes to achieve the perfect crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes