German Potato pancakes or “Reibekuchen” is a special German potato dish for all occasions. They are also called “Kartoffelpuffer”. The little pancakes are very popular during the so called “Fastnachtszeit” (during German carnival), and in the Rhineland there is always a booth on the fairs selling them fresh from the skillet. If you like potatoes you should try this simple recipe.
In Germany we like them combined with apple sauce, and the best is to make apple sauce from scratch. – Go to the Recipe for apple sauce –
Some say that Reibekuchen are made out of raw potatoes and Kartoffelpuffer from cooked potatoes. You can use both versions. Happy Cooking!
800 g potatoes (Russet) raw or boiled
2 medium sized onions
1-2 tbsp flour
clarified butter or taste neutral oil to fry
salt, white pepper, nutmeg to taste
– Peel potatoes.
– Chop onions fine.
– Grate potatoes.
– Mix potatoes with eggs, onions and flour.
– Spice to taste.
– Heat oil/butter in a non-stick skillet and add about 2 tablespoons of the potato mix.
– Flatten pancake with a wooden spoon.
– Fry each side until pancake is golden brown.
– Keep the fried pancakes warm but don’t stack them; place them on a plate or baking sheet next to each other. If you stack them they will get soggy.
Serve them on a warm plate with apple sauce.
– Boil potatoes, peel and mash them or grate very fine. You can also squeeze them through a potato press.
– Add 2 eggs, copped onions, chopped herbs (2 tbsp parsley and 1 tbsp fresh or dried marjoram)
– Spice with salt, white pepper, nutmeg to taste.
– If needed add 1/4 cup milk (if dough is not smooth enough).
– Make small pancakes.
– Fry them like in instructions above.