German Potato Pancakes

German Potato Pancakes, also known as Kartoffelpuffer or Reibekuchen, are crisp, golden-brown patties of grated potatoes and onion, pan-fried until crunchy on the outside and tender on the inside.

Course Appetizer, Dinner, Lunch, Side Dish

Cuisine German

Keyword Potato Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings patties

Calories 108kcal

Author Darcey Olson

Cost $5

Ingredients

2½ lb starchy potatoes, peeled and finely grated *Note 1
½ cup finely grated yellow onion
2 large eggs
¼-½ cup all-purpose flour
2 tsp sea salt
neutral-tasting oil for frying *Note 2

OPTIONAL

½ tsp nutmeg *Note 3

Instructions

Remove all excess liquid from the potatoes and onions using your hands to squeeze out the liquid or placing them in a dish towel or cheesecloth to wring out the liquid.
Transfer the drained grated potatoes, onion, eggs, 1/4 cup flour, and salt in a medium-sized mixing bowl. Use your hands to combine - ensuring even distribution of all the ingredients. If needed, add a little more flour. Immediately proceed to the next step.
Pre-heat about 1/4" of oil in a medium-size non-stick pan over medium-low heat. Place 1/3 - 1/2 cup of the potato mixture in the hot oil and gently flatten with the back of a spoon. Fry for 2½-4 minutes per side, until the patties are golden in color.
After frying, quickly place the patties on a paper towel, to absorb excess oil, then immediately place on a wire rack. This helps keep the patties nice and crisp. Repeat with the remaining potato mixture, adding extra oil if needed (just make sure to let the new oil warm up before proceeding).
Serve immediately with your favorite toppings.

Notes

Note 1 - Russet potatoes work the best, followed by Yukon.

Note 2 - Use any high smoke point oil you prefer.

Note 3 - Nutmeg is added to the mixture in some regions in Germany, but not all. Both are authentic and delicious.

Nutrition