German Potato Pancakes

Warmth floats up from a plate piled with crisp-edged potato pancakes, each one crispy outside and fluffy in the middle. You’ll find that classic German Reibekuchen vibe in every bite. These classic fritters take plain spuds and turn 'em into something cozy and crowd-pleasing, all thanks to plenty of crunch around the outside and a soft, pull-apart inside. I started making these with my grandma. The kitchen filled with the sound of her grating potatoes by hand, which always meant something special was on the way. She'd show me how to check if the oil was hot enough—just a single drop of batter, and you could see it sizzle. I loved learning that trick from her.

Essential Ingredients Guide

Neutral Oil: Stick with vegetable or canola oil since they can handle high heat for fryingFresh Onions: Look for ones that feel heavy and have no soft spots so you get a super fresh tasteAll Purpose Flour: Holds everything together but still lets the potato flavor come throughRusset Or Yukon Gold Potatoes: Grab these varieties since they strike the right balance with moisture and starchEggs From The Farm: They help the batter stick together and give a nice, smooth texture

Effortless Pancake Prep

Finish With That Crunch: Give your pancakes an extra quick fry in hot oil at the end to crank up that signature crispy biteGet That First Side Golden: Let your pancakes go deep golden on the first side before flipping so they cook nice and evenStart Your Batter: Mix the squeezed potatoes and onions with flour and eggs, then really season it up with salt and pepperFirst Step—Grate Away: Use a fine grater for potatoes and onions, then squeeze out as much liquid as you can using a clean towelShape And Fry: Scoop out the batter into shimmering oil, lightly flatten so you get those beautiful crispy edges

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My mom always made me hand grate the potatoes, saying it just made a better pancake. Now, after all these years, I get it—going slow lets you really see when everything is just right and gives you that perfect mix every time.

Topping Inspiration

Switch things up by serving these crispy golden pancakes with all kinds of German favorites. Applesauce gives a simple sweet kick, while smoked salmon with a scoop of crème fraîche makes a fancy brunch treat. Want a true pub vibe? Add bratwurst and hearty mustard on the side.

Fun Twists

Try swapping in grated parsnips or carrots for extra nutrition and sweetness. Sprinkle in fresh chives or dill if you want a fresh flavor pop. Need it without gluten? Just use rice flour instead of wheat—your pancakes will still fry up crisp.

Simple Storage

Keep your pancakes crispy by making sure they cool flat on paper towels—don’t stack them till they’ve cooled. Pop leftovers into a sealed container with parchment between layers and store them for up to three days in the fridge. To heat them up so they’re just as crunchy as before, use a dry pan over medium heat, not the microwave. After years making these pancakes, I’ve learned patience matters most. Mixing and frying lets you hear and see that golden color every time. The sizzle when batter hits hot oil? That’s happiness. Every crunchy bite joins you to all those German home cooks who made these before. Whether it’s a busy Christmas market or your kitchen, these crispy, tender potato pancakes will always taste like warmth and comfort.

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Recipe Questions & Answers

→ How do I get that crunch?

Drain off extra potato water and make sure your pan and oil are hot. Frying the pancakes a second time gets them crazy crispy.

→ Can I prep these in advance?

They're best hot off the pan. They get soft after sitting, but you can warm them up again using a hot skillet.

→ Which potatoes should I grab?

Go with russets. They’ve got lots of starch, which makes your pancakes the crispiest.

→ Why bother squeezing out the water?

If you skip this, your pancakes turn out floppy, not crispy. So squeeze it out.

→ What should I put on top?

Applesauce for a sweet bite or sour cream for something savory—just like in Germany.