German Potato Pancakes

That sounds wonderful! German Potato Pancakes (known as Kartoffelpuffer or Reibekuchen in Germany, or often as Latkes in Jewish tradition) are crispy, savory fried treats that are absolutely irresistible.¹

The secret to truly great Kartoffelpuffer lies in achieving a crisp exterior while keeping the inside tender and flavorful.

Here is a classic recipe for German Potato Pancakes:

🥔 Kartoffelpuffer / German Potato Pancakes

📝 Ingredients

Item	Amount	Notes
Potatoes	1 kg (about 6 medium)	Starchy varieties (like Russet) are best.
Onion	1 medium	Finely grated or minced.
Egg	1 large	Binds the mixture.
All-Purpose Flour	2-3 tablespoons	Or potato starch, for binding.
Salt	1 teaspoon	Or to taste.
Black Pepper	$1/2$ teaspoon
Oil	Sufficient quantity	For frying (canola, sunflower, or vegetable oil).

👩‍🍳 Instructions

1. Prepare the Potato Mixture

1. Peel and Grate: Peel the potatoes.² Using a box grater or food processor, coarsely grate the potatoes and the onion.
2. Squeeze Out Moisture (Crucial Step): This is the most important step for crispiness! Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible over a bowl.Tip: After squeezing, let the potato starch settle to the bottom of the drained liquid. Pour off the liquid and scrape the thick potato starch back into the dry potato mixture for extra binding.
3. Mix: Transfer the dry potato mixture to a clean bowl. Add the egg, flour (or starch), salt, and pepper. Mix everything well until just combined.

2. Fry the Pancakes

1. Heat Oil: Heat a layer of oil (about ³$1\text{ cm}$ deep) in a large skillet over medium-high heat.⁴ The oil should be hot enough that a drop of water sizzles immediately.
2. Form Pancakes: Drop large tablespoons of the potato mixture into the hot oil. Flatten them slightly with the back of a spoon or spatula to form pancakes about $1\text{ cm}$ thick. Do not overcrowd the pan.
3. Fry: Fry for 3–5 minutes per side, until deep golden brown and crispy.
4. Drain: Transfer the cooked Kartoffelpuffer to a plate lined with paper towels to drain excess oil.
5. Keep Warm: Keep the finished pancakes warm in a $200^\circ\text{F}$ ($95^\circ\text{C}$) oven while you fry the remaining batches.

🍽️ Serving Suggestions

Kartoffelpuffer are incredibly versatile:

• Savory (Traditional): Served with a side of smoked salmon, horseradish cream, or garlic quark (a German creamy cheese).⁵
• Sweet (Classic German): Served with applesauce (Apfelmus) or sprinkled with cinnamon sugar.⁶

Would you like a quick recipe for traditional homemade applesauce (Apfelmus) to pair with your Kartoffelpuffer?