Description
Crispy on the outside and tender inside, these traditional German Potato Pancakes — known as Kartoffelpuffer or Reibekuchen — are packed with savory flavor and best enjoyed with a side of applesauce.
Ingredients
- 2 pounds potatoes, peeled and finely grated
- 1 yellow onion, peeled and finely grated
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 cup vegetable oil (more as needed)
- Applesauce, for serving
Instructions
- Peel and finely grate the potatoes and onion using a grater or food processor.
- Place grated mixture in a fine mesh strainer or nut milk bag. Squeeze out as much moisture as possible, collecting the liquid in a bowl.
- Let the liquid sit undisturbed to separate. The white starch will settle at the bottom — reserve this.
- In a clean bowl, combine the drained potatoes and onions with eggs, salt, pepper, and nutmeg. Stir to mix.
- Gently pour off the top layer of water from the bowl of reserved liquid, keeping only the potato starch. Add this starch to the potato mixture and stir well.
- Heat vegetable oil in a large skillet over medium-high heat.
- Drop spoonfuls of the potato mixture into the pan, shaping each into a pancake. Do not overcrowd the pan.
- Fry for 7–10 minutes per side, until golden brown and crispy.
- Remove pancakes to a paper towel-lined plate. Repeat with remaining mixture, adding more oil as needed.
- Serve warm with applesauce on the side.
Notes
- Yukon Gold or Russet potatoes work best for this recipe.
- Use a nut milk bag for efficient moisture removal.
- Serve immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 3g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 93mg
