Golden, crisp edges giving way to a tender, almost creamy interior, that’s what makes German potato pancakes a kitchen must.
These kartoffelpuffer, also called reibekuchen or German potato fritters, balance a whisper of onion, a hint of pepper, and that sing-song crunch you crave.
Make them for brunch, as a side, or when you need simple comfort with an elegant twist. Once you master the technique, you’ll want to make crispy potato pancakes every week.
German Potato Pancakes
Equipment
- Box grater or food processor – for shredding potatoes evenly.
- Large nonstick skillet – for even browning.
- Fine mesh sieve or cheesecloth – to squeeze out excess moisture.
Ingredients
- 900 g 2 lb Russet potatoes, peeled and shredded
- 150 g 1 medium yellow onion, finely shredded
- 2 large eggs approx. 100 g beaten
- 30 g 3 tbsp all-purpose flour
- 10 g 2 tsp kosher salt
- 2 g 1/2 tsp black pepper
- 60 ml 1/4 cup neutral oil
Instructions
- Shred potatoes and onion using a box grater or food processor. Transfer to a bowl of cold water to keep them from oxidizing.
- Drain and squeeze shredded potatoes in a clean towel until nearly dry. Excess water prevents crisping.
- Combine potatoes, onion, beaten eggs, flour, salt, and pepper in a bowl. Mix until evenly coated.
- Heat oil in a large skillet over medium-high heat until shimmering but not smoking – about 180 C / 350 F at the surface.
- Spoon 2 tbsp portions into the pan, flattening to 1 cm thickness. Fry 3-4 minutes per side until deep golden brown and lacy at the edges.
- Drain on a wire rack or paper towel. Serve hot with sour cream or applesauce.
Notes
- Soaking: Soak in ice water to remove surface starch and boost crispiness.
- Oil temp: Keep oil steady; too cool makes greasy pancakes, too hot burns edges.
- Make-ahead: Form patties and refrigerate for up to 24 hours before frying.
Why These German Potato Pancakes Will Become a Favorite?
- Texture contrast: Using starchy Russets creates a tender interior while removing surface starch produces a dry exterior that browns into crisp, lace-like edges, the hallmark of great Kartoffelpuffer.
- Binding balance: Eggs and a touch of flour give enough structure to hold the fritter together without turning it gummy, so the pancake stays light and airy inside.
- Maillard magic: High-heat frying encourages deep caramelization on tiny potato fragments, producing those nutty, toasted flavors that make German potato fritters addictive.
- Onion and seasoning: Finely shredded onion releases moisture and savory aromatics, blending with salt and pepper to highlight natural potato sweetness without overpowering it.
The Flavors That Make German Potato Pancakes Sing
- 900 g (2 lb) Russet potatoes: high starch content promotes a fluffy interior and better browning.
- 150 g (1 medium) yellow onion: sulfur compounds and sugars add savory depth and subtle sweetness.
- 2 large eggs (approx. 100 g): protein coagulates during cooking to bind and stabilize the fritter.
- 30 g (3 tbsp) all-purpose flour: gluten provides light structure without heaviness.
- 10 g (2 tsp) kosher salt: enhances flavor and aids water extraction from shredded potatoes.
- 2 g (1/2 tsp) black pepper: volatile oils contribute aromatic heat and complexity.
- 60 ml (1/4 cup) neutral oil: high smoke point oil ensures even crisping without burnt taste.
- Optional 30 g (2 tbsp) sour cream, lactic acid, and fat add tang and creaminess to contrast the crisp surface.
Kitchen Tools You’ll Need
- Box grater or food processor: for consistent shredding.
- Large nonstick or cast-iron skillet: for even heat and browning.
- Fine mesh sieve or cheesecloth: to remove excess moisture.
- Spatula and wire rack: to flip and drain for crispness.
Turn Up the Heat: How to Cook Golden, Lacy Potato Pancakes
- Prepare and chill. Peel and shred potatoes and onion. Place them in a bowl of cold water to prevent browning and to begin leaching surface starch; the water will go cloudy as you rinse.
- Drain and extract moisture. Lift the shredded mixture into a fine mesh sieve, then press or twist in a clean towel until barely damp. You’ll feel the difference – the mixture should clump slightly but not drip.
- Mix gently. Transfer to a bowl, add beaten eggs, flour, salt, and pepper. Stir until evenly combined. The batter will be loose but cohesive when pinched.
- Heat the pan. Warm a thin layer of neutral oil over medium-high heat until it shimmers and small ripples form. A drop of batter should sizzle immediately on contact.
- Fry in batches. Spoon 2-tablespoon mounds into the pan and flatten to about 1 cm thickness. Give them space; overcrowding brings down the oil temperature and yields soggy centers.
- Watch for color and sound. Fry 3-4 minutes per side. Look for a deep golden brown and listen for a steady sizzle – the edges should become lacy and crisp.
- Drain and rest. Transfer cooked pancakes to a wire rack set over a baking sheet, not a paper towel, to prevent steam buildup. Let rest 1-2 minutes to firm up the crust before serving.
- Serve immediately. Top with a dollop of sour cream or applesauce. The aroma will be toasty with a hint of sweet onion and an inviting fried note.
Crisp Commandments: Pro Secrets for Irresistible Crunch
Soak and squeeze for crunch
If you skip the cold water soak and the vigorous squeeze, excess surface starch and water will steam the pancakes instead of browning them.
I always soak briefly, then wring until the fibers feel almost dry. That step turns floppy shreds into golden lace.
Maintain oil temperature
Use medium-high heat and test with a small drop of batter. If it browns slowly and sticks, the pan is too cool; if it smokes, lower the heat. A steady sizzle ensures a golden crust and a tender middle.
Don’t overcrowd the pan
Fry in batches, so each pancake has space. Crowding reduces oil temperature and traps steam, which leads to sogginess. Keep finished pancakes on a wire rack to stay crisp while you finish the rest.
How to Store German Potato Pancakes?
- Room temperature: Keep on a wire rack for up to 2 hours for the best texture.
- Fridge: Store in an airtight container for 3 days; reheat in a skillet to restore crispness.
- Freezer: Flash-freeze in a single layer, then transfer to a bag for up to 3 months; reheat from frozen in a 200 °C / 400°F oven until hot and crisp.
Variations and Substitutions
- Add chopped smoked salmon and dill on top for a Nordic twist.
- Mix in grated carrot and zucchini for extra color and moisture balance.
- Swap 2 tbsp of flour for chickpea flour to increase protein and make them nutty.
- Make mini fritters and serve with herbed crème fraîche for elegant appetizers.
Nutrition Information
Each serving is roughly 280 kcal with moderate carbs and protein from eggs. Potatoes offer potassium and vitamin C when lightly cooked.
Not gluten-free unless you use a gluten-free flour; dairy-free if you skip sour cream. Not keto-friendly due to potato carbs.
Frequently Asked Questions
Yes, kartoffelpuffer is the German name; both refer to shredded potato pancakes that are pan-fried until crisp.
You can form patties and refrigerate for up to 24 hours or freeze raw patties; fry from chilled or frozen, adjusting cook time slightly.
Drain on a wire rack, not a paper towel, and hold in a warm oven set to 90-100 °C to keep them crisp without overcooking.
You can bake them on a well-oiled sheet at 220 °C for 15-20 minutes, flipping once, but frying yields the most lacy edges and deepest flavor.
