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Golden and crisp on the outside, soft in the middle—these German-style potato pancakes are all about taking plain potatoes and turning them into something comfy. You’ll hear them called Kartoffelpuffer or even Reibekuchen if you’re wandering around Germany. Either way, they’re a snap for breakfast, awesome next to dinner, or just a cozy snack on a chilly day. Nothing fancy, just tasty and satisfying.
After my German neighbor showed me her secrets, I never looked back. The real trick? Take your time to squeeze every last bit of water out of those potatoes. That’s what gets you that crunchy crust folks are after.
Must-Have Ingredients
- Starchy Potatoes: Go for big, older potatoes like Yukon Gold or Russet. Their firm and drier insides help the pancakes crisp up fast
- All-Purpose Flour: This is your glue and will also suck up any extra liquid. Try to use flour that hasn’t been bleached for better results
- Large Eggs: Let your eggs warm up to room temp so they mix in easier and help hold things together
- Yellow Onion: Fresh, hard onions will bring out the sweet, rich flavors by caramelizing as they cook with the potatoes
- Sea Salt: Fine salt spreads through the mix better than the chunky kind, so every bite is just right
Step-by-Step Crispy Pancake How-To
- Step 7: Fry Pancakes
- Scoop up bits of potato mix and drop them in hot oil. Give them a little flatten with your spatula. If you hear sizzle, you’re good!
- Step 6: Get That Pan Hot
- Pour oil into a thick-bottomed skillet (cast iron works great). Medium-high heat. Wait till it’s hot (don’t let it smoke!) before you start frying.
- Step 5: Mix It Up
- Toss eggs, salt, and flour into your potato-onion bowl. Dive in with your hands and squish everything together till there’s no dry pockets left.
- Step 4: Bring the Mix Together
- Move your squeezed-out potatoes into a roomy bowl. Add that onion (make sure it’s grated tiny, just like the potatoes) and mix well.
- Step 3: Squeeze That Water Out
- Wrap up the grated potatoes in a clean towel and twist it tight over a bowl. Keep going till you barely get any more drips out.
- Step 2: Stop Them Browning
- Quickly toss your potatoes right onto a towel or cheesecloth so they don’t turn gray. The faster, the better.
- Step 1: Grate Those Potatoes
- Peel your potatoes and grate them as fine as you can get. The smaller your pieces, the closer you’ll get to those classic German pancakes.
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My grandma swore by a really well-used cast iron pan for cooking these. She said nothing else gave that hint of extra flavor. After trying it her way, I totally get it—there’s just something about pancakes cooked in cast iron that’s unbeatable.
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After making batch after batch, these German pancakes feel like a tasty link back through all the cooks in my family. It’s amazing that just potatoes, onions, and a few staples can pull people together at the table, every single time.
Frequently Asked Questions
- → Why do I need to wring out the potato liquid?
- Squeezing out all that extra water makes sure your pancakes get that crispy edge instead of turning mushy as they cook.
- → Can I prepare the potato mixture in advance?
- Don't make the mix ahead. Use it right away or it'll turn dark and weird, plus the texture just won't be right.
- → What type of potatoes work best?
- Reach for starchy ones, like Russets or Yukon Golds, since they’ll crisp up best in the pan.
- → Can I freeze potato pancakes?
- Yep, freeze them once they've cooled off. Pop them between baking paper so they don’t stick, and crisp them back up in the oven later.
- → Why did my pancakes turn dark?
- Potato shreds change color pretty quick—mix and fry fast so they stay light, not gray.