Name: German Potato Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 1 pound potatoes; 1 small onion; 1/4 teaspoon salt; 1/4 teaspoon pepper (optional); 3 tablespoons flour; 1 medium egg; 2-4 tablespoons oil (for frying)

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Crispy German Potato Pancakes? Yes, Please!

Ever had one of those days when you just need carbs, with a side of nostalgia? Like, you know the kind I mean, right? Today, I was *totally* craving these German potato pancakes. I mean, who wouldn’t want crispy goodness with a hint of nostalgia?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture this: we’re in the grocery store, and I’m grabbing stuff like a madwoman. You know how it goes! Okay, first up, you need 1 pound of potatoes (Russets work great, but I’ve used whatever I had). Then, a small onion — don’t go big on me here, just a small one! You’ll also want a pinch of salt and, if you’re feeling sassy, some pepper for that savory kick.

Oh! And don’t forget 3 tablespoons of flour, a medium egg (please don’t use the tiny ones), and oil for frying. Seriously, make sure you get enough oil; you don’t wanna be scrimping here!

So Here’s Why I Make This Constantly

Okay, let me spill the tea. I first made these little beauties when my grandma was visiting. She’d always whip them up for breakfast — like, in her cute little apron, and I’d be there, just trying to sneak bites off the plate before they were even done. She used to say, “You can’t rush perfection.”

So, one day I thought, *why not?* I’ll give it a go! Spoiler alert: they turned out amazing, but I might’ve burned a batch (oops). But the flavor? Oh man. Crisp outside, fluffy inside — and I like to dip ‘em in applesauce. It’s a game changer, trust me!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

You know I gotta show off these crispy gems from a different angle!

The One Trick That Changes Everything

Okay, listen up! The secret sauce (well, oil) is important, but the real MVP is making sure you squeeze out that extra water from the grated potatoes. I’m telling you, if you skip this part, you’ll end up with potato soup instead of those glorious pancakes. Squeeze them like they owe you money!

Don’t Mess This Up (My Top Tips)

– First, don’t over-grate your potatoes. Keep it chunky, folks!
– Second, check your oil temp! Too hot and you’ll have burnt outsides and raw insides. Not cute.
– And *please*, don’t crowd the pan. Just a couple at a time. Think of it like a dance party, everyone needs their space!

How to Keep Them From Disappearing (Or, How to Store Them)

So here’s the deal. If for some bizarre reason you have leftovers (not likely, but let’s pretend), pop them in an airtight container once they’ve cooled. You can microwave them later, but if you want that crispiness back, just give ‘em a quick fry in a skillet. Trust me, it’s worth it!

If You Liked This, You’ll Probably Like These Too

Okay, if you liked whipping up these pancakes, you gotta try my cheesy zucchini fritters next time — they’re a hit! Or what about some classic latkes? I mean, who doesn’t love potatoes, right?

So, what’s your go-to comfort food? I need more ideas because, honestly, I could eat these pancakes every day! Let’s swap recipes! 😄

German Potato Pancakes

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Indulge in the crispy, golden goodness of German potato pancakes, also known as Kartoffelpuffer or Reibekuchen. These delightful bites are crafted from simple ingredients, making them a perfect comfort food option for any occasion. Best enjoyed hot and served with sweet apple sauce or savory toppings like sour cream, these pancakes are sure to become a favorite in your household.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 8 pancakes 1x
Category: German Recipes
Method: Frying
Cuisine: German

Ingredients

Scale

1 pound potatoes
1 small onion
1/4 teaspoon salt
1/4 teaspoon pepper (optional)
3 tablespoons flour
1 medium egg
2–4 tablespoons oil (for frying)

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Instructions

Wash and peel potatoes and onion. Grate both into a bowl.
Squeeze out excess moisture from potatoes and drain if needed.
Combine grated potatoes, onion, salt, pepper (if desired), flour, and egg; mix well using your hands.
Heat oil in a pan over medium heat. Add 2 tablespoons of batter for each pancake.
Fry until golden brown on both sides (about 3-4 minutes per side). Remove and drain on paper towels.
Keep warm in a preheated oven while cooking remaining batter.
Serve immediately with apple sauce for sweetness or sour cream/yoghurt for a savory twist.