Go Back

Crispy German Potato Pancakes

Enjoy these crispy German potato pancakes, also known as 'Reibekuchen' or 'Kartoffelpuffer', a delightful dish that's easy to prepare and perfect for any occasion, with options for healthier adaptations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: German
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Russet potatoes Grated
  • 1 medium onion Grated
  • 2 large eggs
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 to 3 tbsp vegetable oil For frying
Serving Suggestions
  • Applesauce Optional for serving
  • sour cream Optional for serving
  • bratwurst Optional for serving
  • cranberry sauce Optional for serving

Method
 

Preparation
  1. Peel and grate the potatoes and onion. Squeeze out the excess moisture using a paper towel or cheesecloth.
  2. In a large bowl, combine the grated potatoes, onion, eggs, flour, salt, and black pepper. Mix well.
Cooking
  1. Heat vegetable oil in a frying pan over medium heat until hot.
  2. Drop spoonfuls of the potato mixture into the pan, flatten with a spatula and fry for 3-4 minutes on each side until golden brown.
Serving
  1. Remove cooked pancakes and drain on paper towels. Serve hot with applesauce, sour cream, or bratwurst.

Notes

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months.