🇩🇪 Germany · Food
Reibekuchen / Kartoffelpuffer (German Potato Pancakes)
By eatmundo · July 6, 2026
These crispy, golden Reibekuchen, also known as Kartoffelpuffer, are a beloved German specialty perfect as a savory snack or a delightful side dish. Grated potatoes and onions are mixed with a few simple ingredients and pan-fried until wonderfully crunchy. Traditionally served with sweet apple sauce or a dollop of quark.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 750g of floury potatoes and one medium onion. Using a box grater or food processor, grate both the potatoes and the onion coarsely. This coarse texture is crucial for crispy Reibekuchen.
- 2
Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible – vigorously! This step is absolutely vital for crispiness, otherwise, your pancakes will be soggy.
- 3
Transfer the well-drained potato-onion mixture to a large bowl. Add one large egg, 2 tablespoons of plain flour, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and a pinch of freshly grated nutmeg.
- 4
Using your hands or a sturdy spoon, mix everything together until just combined. Be careful not to overmix, as this can make the mixture gummy. The flour helps bind it all together.
- 5
Heat 4-5 tablespoons of vegetable oil in a large, heavy-bottomed frying pan or skillet over medium-high heat. The oil should be hot enough to sizzle immediately when a small drop of mixture is added – around 175°C (350°F).
- 6
Spoon about 2-3 tablespoons of the potato mixture per pancake into the hot oil. Flatten them slightly with the back of the spoon to create even, thin discs about 8-10 cm in diameter. Don't overcrowd the pan.
- 7
Fry the Reibekuchen for 4-6 minutes on each side, until they are beautifully golden brown and wonderfully crispy. Listen for that satisfying sizzle – it's a good sign they're crisping up.
- 8
Remove the fried Reibekuchen from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately, traditionally with apple sauce (Apfelmus) and sometimes a dollop of quark or sour cream.
Frequently Asked Questions
What type of potato is best for making crispy Reibekuchen?+
Starchy potatoes like Russet (Baking potatoes) or Idaho are ideal as they break down easily, resulting in a crispy exterior and tender interior. Waxy potatoes tend to be too firm and less absorbent for the binding ingredients.
Is it necessary to squeeze excess liquid from the grated potatoes and onions, and what happens if I don't?+
Yes, absolutely. Squeezing out as much liquid as possible prevents the pancakes from becoming soggy and helps them crisp up beautifully during frying. If not removed, the excess moisture will steam the pancakes instead of frying them, leading to a limp result.
How do I know when Reibekuchen are perfectly cooked and achieve maximum crispiness?+
Cook them over medium heat until deep golden brown and crispy on both sides, typically 3-5 minutes per side, ensuring the potato inside is tender. Don't overcrowd the pan, as this lowers oil temperature and hinders crisping.
What's the ideal oil temperature for frying Reibekuchen to avoid them being greasy or burning?+
Maintain a medium-high heat (around 350-375°F or 175-190°C) for the vegetable oil. If the oil is too cool, the pancakes will absorb too much oil and become greasy; if too hot, they'll burn on the outside before cooking through.
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