Kartoffelpuffer or Reibekuchen, also known as German potato pancakes, are a popular and delicious dish made from grated potatoes, onions, and a few other simple ingredients. They’re crispy on the outside and tender on the inside, making them a tasty snack. Here’s a traditional German potato pancake recipe:
Ingredients:
- 4 large russet potatoes (about 2 pounds), peeled
- 1 small onion, peeled
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Sour cream or applesauce, for serving (optional)
Instructions:
- Grate the peeled potatoes and onion with a box grater or a food processor fitted with a grating attachment. You can also squeeze excess moisture from the grated potatoes and onions with a kitchen towel or cheesecloth.
- Combine the grated potatoes and onion with the lightly beaten eggs, all-purpose flour, salt, and black pepper in a large mixing bowl. Everything should be thoroughly combined.
- In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat.
- Spoon about 1/4 cup of the potato mixture into the hot oil, slightly flattening it with the back of a spoon to form a pancake shape. Depending on your preferences, you can make the pancakes larger or smaller.
- Fry the potato pancakes in batches to avoid crowding the pan. Cook them for 3-4 minutes per side, or until golden brown and crispy. To avoid burning, adjust the heat as needed.
- Once the potato pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
- With sour cream or applesauce on the side for dipping, if desired, serve the German potato pancakes hot. Additionally, they taste great with a dash of salt on top.
These German potato pancakes make an excellent side dish, breakfast, or snack. They are best when served fresh and crisp, so serve them as soon as possible. Savor the flavors of this traditional German dish with your favorite accompaniments!