German Potato Pancakes

German Potato Pancakes, also known as “Kartoffelpuffer” or “Reibekuchen,” are a traditional and delicious dish enjoyed in Germany and beyond. Made from shredded potatoes, onions, and a few simple ingredients, these crispy pancakes are perfect for breakfast, brunch, or as a hearty side dish.

Why Try German Potato Pancakes?

If you’re a fan of crispy, savory treats, German Potato Pancakes are sure to delight your taste buds. With their golden-brown exterior and tender, flavorful interior, these pancakes offer a satisfying combination of textures and tastes. Whether enjoyed on their own or served with sour cream, applesauce, or smoked salmon, German Potato Pancakes are a versatile and delicious addition to any meal.

Ingredients Summary

• Eggs
• All-purpose flour
• Baking powder
• Salt
• Pepper
• Potatoes
• Onion
• Vegetable oil

Directions

1. In a large bowl, beat eggs, flour, baking powder, salt, and pepper together until well combined.
2. Stir in shredded potatoes and finely chopped onion until evenly distributed.
3. Heat vegetable oil in a large skillet over medium heat.
4. Drop heaping tablespoonfuls of the potato mixture into the hot oil, pressing gently to flatten.
5. Cook the pancakes until browned and crisp, about 3 minutes on each side.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
7. Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.

Serving Suggestions

German Potato Pancakes are delicious served hot and crispy, straight from the skillet. You can enjoy them on their own or with a variety of toppings, such as sour cream, applesauce, or fruit preserves. For a heartier meal, serve them alongside smoked salmon, sausage, or a green salad.

Storage Information

If you have any leftover potato pancakes, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a preheated oven or toaster oven until warmed through and crispy.

Techniques and Tips

• Make sure to squeeze out any excess moisture from the shredded potatoes before mixing them with the other ingredients. This will help ensure that the pancakes turn out crispy.
• For extra flavor, you can add grated cheese, chopped herbs, or spices to the potato mixture before cooking.
• Be careful not to overcrowd the skillet when cooking the pancakes, as this can cause them to steam instead of crisp up.

Variation

You can customize German Potato Pancakes to suit your taste preferences by adding different ingredients or toppings. For a sweeter variation, you can add grated apples or cinnamon to the potato mixture. You can also experiment with different herbs and spices, such as garlic powder, paprika, or dill, to add extra flavor.

FAQs about German Potato Pancakes

Q: Can I use leftover mashed potatoes to make potato pancakes? A: Yes, you can use leftover mashed potatoes to make potato pancakes. Simply mix the mashed potatoes with eggs, flour, and seasonings, then cook them in the same way as the shredded potato version.

Q: Can I freeze German Potato Pancakes? A: Yes, you can freeze German Potato Pancakes for future use. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a resealable plastic bag or container and store them in the freezer for up to 3 months. To reheat, simply bake them in a preheated oven until heated through and crispy.

German Potato Pancakes

German potato pancakes are a classic comfort food, made with shredded potatoes, onions, and flavorful seasonings. These crispy pancakes are perfect for breakfast, brunch, or as a side dish for any meal.

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Course: Breakfast

Cuisine: Genman

Keyword: Potato pancakes

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Equipment

Large Bowl

Large Skillet

- Paper towels

Ingredients

• 2 large eggs
• 2 tablespoons all-purpose flour
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 6 medium potatoes peeled and shredded
• ½ cup finely chopped onion
• ¼ cup vegetable oil

Instructions

• In a large bowl, beat eggs, flour, baking powder, salt, and pepper together until well combined.
• Stir in the shredded potatoes and chopped onion until evenly distributed.
• Heat vegetable oil in a large skillet over medium heat.
• Drop heaping tablespoonfuls of the potato mixture into the hot oil, spreading them out slightly and pressing them down to flatten.
• Cook the pancakes until they are golden brown and crisp on both sides, about 3 minutes per side.
• Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
• Repeat the process with the remaining potato mixture, adding more oil to the skillet as needed.
• Serve the potato pancakes hot, optionally with sour cream or applesauce on the side.

Notes

For extra flavor, you can add minced garlic, chopped fresh herbs, or grated cheese to the potato mixture. Serve the pancakes with sour cream, applesauce, or your favorite dipping sauce for a delicious finishing touch.