Kartoffelpuffer are the famous German potato pancakes. Crispy fried golden on the outside, and fluffy on the inside, these are outrageously delicious!
This is one of the most well-known German dishes found as street food and Christmas markets and has its own unique customs in almost every German state. We loved it with apple sauce or a herby quark dip. But let's make these crispy potato pancakes according to my Oma's traditional authentic recipe.
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
What are Kartoffelpuffer?
Kartoffelpuffer are German-style potato pancakes. They consist of grated raw potatoes, onion, and egg. These are fried in oil until they reach a golden crispy color.
They are made in a similar way to hash browns - but they do not always contain onions, whereas German hash browns always use onions. Another popular pan-fried potato dish is Bratkartoffeln - but sliced, boiled potatoes are fried for Bratkartoffeln, not shredded potatoes.
These potato fritters go by different names depending on which region of Germany you are but "Kartoffelpuffer" or "Reibekuchen" are the most common names. There are other regional names for these pancakes.
- Kartoffelpuffer - short just Puffer - this term is used all over Germany but also known under the synonym for potato Erdäpfelpuffer, Härdöpfelpuffer, Grombeere puffer and Grundbirnepuffer.
- Reibekuchen, Rheinische Reibekuchen, Reibe(r)datschi (Bavaria),
- Reibeplätzchen in Westfalia.
- Pfannkuchen and Pannekuchen in parts of western Germany.
- Tätschli and Tätsch in Switzerland
- Dotsch and Detscher in North Bavaria and Thuringa
- Placki and Wegierskie in Poland
- Plinse in the high German Dialekt. [source Wikipedia: Kartoffelpuffer]
How to make Kartoffelpuffer
This is an easy German potato pancake recipe! The only thing that takes time is grating the potatoes. I recommend using a kitchen machine rather than a box grater to save time.
Ingredients you'll need: (For the exact measurements please jump to the printable recipe card at the bottom of the post.)
- waxy potatoes (Yukon Gold or Charlotte potatoes for example)
- onions (white)
- eggs - this helps the potato pancake bind together.
- flour (all-purpose, adding it will make the Reibekuchen extra crispy)
- nutmeg (optional but it goes very well with potatoes)
- salt
- oil (use a neutral oil such as vegetable oil. In Germany it is common to use clarified butter which adds a buttery taste),
Kartoffelpuffer Recipe Steps
- Prepare the vegetables: Peel potatoes and onions and then finely grate them. Wrap both in a kitchen towel and squeeze out the excess starchy water into a bowl. Pour away the water, but be sure to keep the potato starch at the bottom of the bowl for your pancake mix. Place the potato back into the bowl with the starch.
- Assemble the potato pancake mix: Add the eggs, flour, and salt to the bowl. Mix until combined. Then season with nutmeg.
- Fry to perfection: Add enough oil the cover the bottom of the pan. Heap a spoon of potato mixture into the pan, and press flat with the back a fork. Fry on each side until crispy brown.
Recipe variations
- replace the flour with oats to make the potato pancakes extra crispy.
- you can use mashed potatoes instead of grated potatoes.
- add fried bacon to your Kartoffelpuffer mixture.
What to serve with German Potato Pancakes
Although Kartoffelpuffer is one of the best-known German dishes, every state in Germany eats it differently.
- The most common side to kartoffel puffer is to eat it with apple sauce or apple compote (Apfelmus or Apfelkompott). The sweet refreshing apple goes well with the crispy, greasy potato pancakes.
- Another sweet way of serving Kartoffelpuffer is to sprinkle it with cinnamon and sugar (Zimt and Zucker) or add some fruit compote.
- In Bergischen Land they serve their „Reibekuchen" (as it is known there) with black bread (Schwarzbrot), beet syrup (affiliate link), and coffee.
- Bavarian potato pancakes are served with Sauerkraut and Beer.
- Another popular combination is eating potato pancakes with smoked salmon, horseradish and a quark dip (Kräuterquark) or sour cream.
- Kartoffelpuffer is also served with soup. This was especially common after the Second World War when bread was scarce. It was served with swede soup, potato or pea soup.
- You can also serve it with creamed spinach and a fried or scrambled egg.
- A popular sausage to serve alongside Reibekuchen is Blutwurst. (German black pudding)
Storage Instructions
Making potato pancakes is not the fastest recipe, so I like to make them in bulk. They keep well in the fridge and when stored in an airtight container can last up to 3-4 days.
How to freeze German potato pancakes
After frying them, lay them on a paper towel to absorb the excess oil. Then place them on a tray or plate, ensure that they don't stick to one another. Place the tray in the freezer. Once they are frozen you can add them to a plastic bag, which can be placed back in the freezer.
Frozen potato pancakes can be defrosted at room temperature. To reheat place them in the oven at 200°C /390°F for about 10 minutes. Alternatively, fry them in a pan for 3 minutes on each side to crisp up again.
More German Potato Dishes
More German Pancake Recipes
Recipe
Easy Kartoffelpuffer / Reibekuchen Recipe
Equipment
- manual grater or kitchenmachine
- spatular
- fryingpan
Ingredients
- 900 g (2 lb) potatoes waxy, Yukon Gold, Charlotte potatoes
- 1 onion medium size about 120 g/ 4 oz
- 2 eggs medium size
- 3 tablespoon flour UK plain flour, USA all-purpose
- 1 pinch nutmeg optional
- 1 teaspoon salt
Instructions
- Peel the potatoes and onion. Grate the potatoes finely. The onion can also be grated or finely chopped. Place in a kitchen towel and squeeze out all the starchy water into a bowl. Discard the ingredients into a separate bowl. Pour away the potato water, but keep the starchy remains at the bottom and add them to our potatoes.900 g potatoes, 1 onion
- Add the eggs, salt, flour and nutmeg (if using) and mix until combined.2 eggs, 3 tablespoon flour, 1 pinch nutmeg, 1 teaspoon salt
- Add a generous amount of oil or clarified butter to a large frying pan. The bottom of the pan should be entirely covered. Once the oil is heated, spoon your potato mixture into your pan. The size is up to your preference, mine had about 15 cm in diameter. Press them flat with the back of a fork, as you do not want them to be too thick.
- Fry your potato pancakes at medium heat for 5 minutes on each side. They should be a golden color. Test the first one, to check that they are cooked all the way through.
- Place the Kartoffelpuffer on a plate lined with kitchen towel to soak up the excess oil. You can place them in the oven at a low heat (100°C/200°F) to keep them warm while you fry the remaining ones.
- See notes for serving suggestions.
Video
Notes
Serving suggestion:
Sweet Options:- Sprinkle with cinnamon sugar
- German Apple Sauce - here is my homemade recipe
- Hot cherries - here is my homemade cherry compote
- beet syrup
- Quark or Sour cream dip - here is my homemade Kräuterquark
- as a Side to soup - see all soup recipes
- creamed spinach and fried egg
- black pudding
- sauerkraut - to my homemade sauerkraut recipe
Storage:
- leftovers keep in the fridge up to 3-4 days
- freeze: freeze the potato pancakes individually, then you can play them all in one bag for easy storage.
Nutrition
Love this authentic German recipe?
This is one of 65 traditional dishes featured in my cookbook, German Kitchen-Classic Dishes - all tested, perfected, and handpicked by readers like you!
Marlies Riebe says
Hello Marita, hab mir dein Reibekuchen Rezept angeguckt, aber das sind keine Reibekuchen wie ich sie von meiner alten Oma, leider in 1963 verstorben, gelernt habe. Reib Kartoffeln ganz feine in eine Schüssel, put some Eggs in & a pinch Salt, mix everything gut, heat Oil in a Pan, put a Tbs. mix in, turn when eine Seite schoen knusperig ist,flip und back the other side. Serve with Apfelmus. Kartoffeln werden nicht ausgedrückt,kommt kein Mehl und Zwiebel rein. "YUMMY YUMMY"
Leonard says
Simply delicious. Creamy interior with a light golden brown color. I wasn't able to draw out any liquid after shredding the potatoes, but it began leeching liquid after I mixed the other ingredients in. Next time, should I let the shredded potatoes rest before adding the remaining ingredients? Your insight would be greatly appreciated. Merry Christmas.
Marita Sinden says
Hi Leonard! I am glad you enjoyed the recipe. It might help to let the shredded potatoes sit in a colander for 10 minutes before trying to squeeze out the liquid. I find placing it in a towel and sweezing it that way works best.
Melody says
My German husband was craving some potato pancakes. I am new to making German food, but I follow your recipes and one other source. My husband is always so happy and says I everything I make is superb. [Thanks, Marita!] I made these around midnight as my whole family gathered around the kitchen. My daughter helped me peel potatoes while I whipped up a quick vanilla cream sauce and sauteed some apples for topping; my husband fed the baby, and my boys counted down the clock to the new day, my son's birthday. We had so much fun starting off a day of festivities with potato pancakes. We made them extra crispy, like my husband enjoys, and the family was asking for seconds! Everything was perfect. My husband said he would have enjoyed them plain as well, so you know they tasted good. He said, "That's exactly what I was wanting," as his craving had been satisfied and his belly full. As a first time potato pancake maker AND eater, they were delicious. I see why they're so popular! Will be making again.
Marita Sinden says
Thank you so much Melody for your feedback! I am glad you and your husband enjoyed them 🙂
Arlene Kolundzic says
Yummy just as i remember when i was growing up, my German Papa made these for supper on nights when my dear hard working Mom hadn't planned anything for supper! Delicious 😋
Thanks for sharing your delicious recipes dear☺️
Marita Sinden says
You are very welcome! I am glad it brought you back some memories of your Papa.