German Potato Pancakes (Kartoffelpuffer)

Name: German Potato Pancakes (Kartoffelpuffer)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Germany
Ingredients: 2 lb (900 g) starchy potatoes, such as Russet, peeled; 1 small onion (about 1/2 cup or 60 g), peeled; 2 large eggs; 3 tbsp (24 g) all-purpose flour; 1 tsp (6 g) salt; 1/4 tsp (0.5 g) freshly ground black pepper; Pinch of freshly grated nutmeg (optional); 1/2 cup (120 ml) neutral oil, such as canola or sunflower, for frying, plus more as needed

Kartoffelpuffer Say it: kar-TOF-fel-poo-fer

By the Passport Plate editors. Published November 8, 2026.

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Kartoffelpuffer are crisp, golden German potato pancakes made from coarsely grated potatoes, onion, egg and a little flour. They are a beloved home dish and market stall snack, especially in autumn and winter, and are eaten across Germany under names such as Reibekuchen. The outside fries to a deep, lacy crunch while the center stays tender and savory. Hot from the pan, they are traditionally served with applesauce, sour cream, or both, and they are simple enough for a weeknight but special enough for a weekend table.

German Potato Pancakes (Kartoffelpuffer)

Kartoffelpuffer

Pronounced kar-TOF-fel-poo-fer

Serves: 4
Prep: 20 min
Cook: 30 min
Total: 50 min
Level: Easy

Also nut-free.

Allergens: contains gluten, egg. Check labels on packaged ingredients.

Ingredients

4 servings

2 lb (900 g)900 g (2 lb) starchy potatoes, such as Russet, peeled
1 small onion (about 1/2 cup or 60 g), peeled
2 large eggs
3 tbsp (24 g)24 g (3 tbsp) all-purpose flour
1 tsp (6 g)6 g (1 tsp) salt
1/4 tsp (0.5 g)0.5 g (1/4 tsp) freshly ground black pepper
Pinch of freshly grated nutmeg (optional)
1/2 cup (120 ml)120 ml (1/2 cup) neutral oil, such as canola or sunflower, for frying, plus more as needed

Method

Grate the potatoes and onion on the coarse side of a box grater or in a food processor. Transfer the mixture to a clean kitchen towel and squeeze very hard until it is as dry as possible; discard the liquid.
In a large bowl, combine the squeezed potato-onion mixture, eggs, flour, salt, pepper and nutmeg, if using. Mix until evenly coated, then let rest for 5 minutes; if any liquid pools, tip it off.
Heat about 1/4 inch (6 mm) of oil in a large skillet over medium-high heat until shimmering. Test with a small spoonful of batter: it should sizzle steadily.
For each pancake, drop about 1/4 cup (60 ml) of the mixture into the hot oil and flatten gently to about 1/2 inch (1 cm) thick. Fry 3 to 4 minutes per side, until deep golden brown and the edges are crisp. Do not crowd the pan.
Drain the pancakes on paper towels or a wire rack and keep warm in a 200°F (95°C) oven while you fry the rest. Skim any loose bits from the oil and add more oil as needed.
Serve the Kartoffelpuffer hot, while the edges are still crisp.

Regional variants

In the Rhineland they are called Reibekuchen and are often served with apple butter; some cooks add grated apple or a little beer to the batter. Bacon or ham may be added in some regions, but then the dish is no longer vegetarian.

Cook's notes

Squeeze the grated potatoes thoroughly; excess water makes the pancakes soft instead of crisp.
Keep the oil at a steady medium-high heat: too cool and the pancakes absorb oil, too hot and they brown before the center cooks.
Fry in batches and keep the finished pancakes in a single layer in a low oven so they stay crisp.

Serve with

Applesauce, sour cream or quark; in the Rhineland, apple butter and dark rye bread.

Make ahead and storage

Cooked pancakes keep in the refrigerator for 2 days and freeze well; reheat in a hot skillet or a 350°F (175°C) oven until crisp.

German Potato Pancakes (Kartoffelpuffer)