Craving authentic German comfort food? These reibekuchen (also called kartoffelpuffer) are the answer. Golden and lacy on the edges, pillowy in the center, and impossibly simple to make — one bite and you’ll feel like you’re standing at a Christmas market with a paper cone of freshly fried pancakes.
Why you’ll love them
- Simple pantry ingredients — potatoes, onion, egg, flour, salt.
- Double-fry trick gives a perfectly crisp exterior and soft interior.
- Sweet or savory — serve with applesauce, quark, sour cream, or bacon bits.
- Make ahead friendly — leftovers re-crisp beautifully in a skillet.
A quick note on names
Some cooks distinguish reibekuchen (made with raw grated potatoes) from kartoffelpuffer (sometimes made with cooked potatoes). This recipe uses raw grated potatoes — the classic, ultra-crispy approach.
Ingredients (makes ~8 pancakes)
- 1 lb (about 450 g) russet potatoes, peeled
- 1 small yellow onion
- Pinch of salt (plus more to taste)
- Pinch of black pepper (optional, for savory)
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
- Optional toppings: applesauce, brown sugar, quark, sour cream, chives, bacon bits
Method
- Grate. Wash, peel, and grate potatoes on the large side of a box grater. Grate the onion into the same bowl.
- Drain liquid. If a lot of liquid collects, drain or gently squeeze out excess — you want a moist but not soupy batter.
- Mix. Add salt, pepper (if using), flour, and the egg. Mix with your hands or a spoon until evenly combined into a thick batter.
- Fry — first round. Heat 1–2 tbsp oil in a large skillet over medium heat. Drop ~2 tbsp batter per pancake into the skillet and flatten gently. Fry 3–4 minutes per side until deep golden and crispy. Drain briefly on paper towels.
- Double-fry for extra crunch. After frying the whole batch once, return pancakes to the hot skillet and fry 30–60 seconds per side more to crisp them up.
- Serve immediately. Top sweet with applesauce or brown sugar, or savory with sour cream/quark and chives.
Tips for success
- Russets are best — they’re starchy and give the fluffiest interior.
- Don’t over-drain — a little moisture helps bind the batter; over-squeezing can make dense pancakes.
- Oil temperature matters — medium heat prevents burning while ensuring a golden crust.
- Work in batches to avoid crowding the pan and steaming the pancakes.
- Re-crisp leftovers in a hot skillet rather than the microwave.
Variations & add-ins
- Herb & onion: Stir in chopped scallions or parsley for fresh flavor.
- Spicy: Add a pinch of cayenne or some minced jalapeño to the batter.
- Cheesy: Mix in a handful of shredded cheddar or Parmesan.
- Veggie boost: Fold in grated carrot or zucchini (squeeze excess moisture first).
Serving ideas
- Classic sweet: Warm applesauce and a dusting of brown sugar.
- Classic savory: Tangy quark or sour cream, chives, and crisp bacon bits.
- Make it a meal: Serve with a green salad and smoked salmon or a fried egg.
Storage
- Fridge: 3–4 days in an airtight container.
- Reheat: Pan-fry briefly to restore crispness.
- Freeze: Flash-freeze on a tray, then transfer to a bag. Reheat from frozen in a hot skillet.
Final bite
These German potato pancakes are nostalgia in a pan — crunchy, tender, and endlessly adaptable. Whether you keep them simple and sweet or load them savory-style, they’re guaranteed to become a go-to comfort snack or side. Want a Pinterest-ready title and short description for this recipe? I’ll draft a few attention-grabbing options next.