Crispy on the outside, tender and flavorful on the inside — German Potato Pancakes (Reibekuchen) are the ultimate comfort food. These golden potato fritters are beloved across Germany, often enjoyed at street markets, Oktoberfest celebrations, and cozy home kitchens alike. Each bite delivers that perfect crunch followed by a soft, savory center, making them irresistible when served fresh from the pan. Traditionally, they’re paired with a side of sweet applesauce for a delicious contrast that perfectly balances the salty, crispy potatoes. I first tried these at a Christmas market in Düsseldorf — the scent of frying potatoes mixed with cinnamon from nearby stalls is something I’ll never forget. Whether you serve them for breakfast, as a snack, or alongside roasted meats, Reibekuchen are a simple yet deeply satisfying taste of German tradition.
Why You’ll Love This Recipe
These potato pancakes are wonderfully crispy, easy to make, and use basic pantry ingredients. They’re naturally vegetarian, endlessly versatile, and can be served sweet or savory. Plus, that classic pairing of hot fritters and cool applesauce is an unforgettable flavor combination.
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German Potato Pancakes (Reibekuchen) – Crispy Shredded Potato Fritters Served with Applesauce
- Total Time: 40 mins
- Yield: 12 pancakes
- Diet: Vegetarian
Description
German Potato Pancakes (Reibekuchen) are crispy shredded potato fritters, golden on the outside and tender on the inside. Traditionally served with applesauce, these savory pancakes are a beloved German street food and comfort dish perfect for breakfast, lunch, or dinner.
Ingredients
- 2 lbs (900g) russet or Yukon Gold potatoes, peeled
- 1 small onion, grated
- 2 large eggs
- 1/4 cup (30g) all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- Applesauce, for serving
Instructions
- Peel and coarsely grate the potatoes using a box grater or food processor.
- Place grated potatoes in a clean towel and squeeze out as much moisture as possible.
- Transfer potatoes to a mixing bowl, then add grated onion, eggs, flour, salt, and pepper. Mix until evenly combined.
- Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Drop heaping tablespoons of the potato mixture into the pan, flattening slightly with a spatula.
- Fry for 3–4 minutes per side, or until deep golden brown and crispy.
- Remove and drain on paper towels. Keep warm in a low oven while frying the rest.
- Serve hot with a generous side of applesauce or sour cream.
Notes
- For extra crispiness, ensure potatoes are well-drained before frying.
- To prevent browning, soak grated potatoes briefly in cold water, then drain and pat dry.
- Serve with both sweet (applesauce) and savory (sour cream or smoked salmon) toppings for variety.
- Best enjoyed fresh, but leftovers can be reheated in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Frying
- Cuisine: German
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes are the star ingredient. Choose starchy varieties like Russet or Yukon Gold—they fry up perfectly crisp while staying tender inside.
Onion brings depth and a touch of natural sweetness, balancing the earthy flavor of the potatoes.
Eggs bind the mixture together, helping the pancakes hold their shape while adding richness and color.
All-purpose flour absorbs excess moisture from the potatoes, giving the pancakes that ideal, sturdy texture.
Salt and black pepper season the batter simply but perfectly, allowing the true flavor of the potatoes to shine.
Vegetable or sunflower oil is ideal for frying. It ensures an even golden crust without overpowering the flavor.
Applesauce is the traditional accompaniment — the natural sweetness complements the savory crispiness of the pancakes beautifully.
Chopped chives or parsley (optional) add a pop of color and freshness just before serving.
Directions
Peel and coarsely grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible — this step is key for crisp results.
Finely grate or mince the onion, then mix it with the potatoes in a large bowl. Add eggs, flour, salt, and pepper. Stir until the mixture is well combined and thick enough to hold its shape when spooned.
Heat about ¼ inch of oil in a large skillet over medium-high heat. When the oil shimmers, drop spoonfuls of the potato mixture into the pan and flatten them gently into thin rounds. Fry for 3–4 minutes per side, until golden brown and crisp.
Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture, adding more oil as needed. Serve immediately, while hot and crunchy, with a generous spoonful of applesauce on the side.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 10–12 pancakes and serves 4 people. Prep time: 15 minutes. Cooking time: 20 minutes. Total time: roughly 35 minutes from start to table.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place pancakes in a preheated oven at 375°F (190°C) for 10 minutes or until crisp again. Avoid microwaving—they’ll lose their crunch. You can also freeze them for up to 2 months; reheat directly from frozen.
Variations and Customizations
Herb-Infused Reibekuchen – Add chopped parsley, chives, or dill to the batter for a fresh herbal touch.
Cheesy Potato Pancakes – Mix grated Swiss or cheddar cheese into the potato mixture for a richer flavor.
Garlic Lovers’ Version – Add a clove or two of minced garlic for a bold aroma.
Spicy Reibekuchen – Sprinkle a little paprika or chili flakes for subtle heat.
Sweet Potato Pancakes – Substitute part of the potatoes with sweet potatoes for a sweet-savory twist.
Vegan Reibekuchen – Replace eggs with a flaxseed or chia mixture to bind the batter naturally.
Mini Appetizer Pancakes – Make smaller rounds for party platters or appetizers.
Bacon and Onion Pancakes – Stir in crisped bacon bits for smoky, hearty flavor.
Gluten-Free Option – Use a gluten-free flour blend instead of regular flour.
German Christmas Market Style – Serve with applesauce and dust lightly with powdered sugar for a festive version.
FAQs
What potatoes are best for Reibekuchen?
Starchy potatoes like Russet or Yukon Gold give the crispiest results.
Do I need to squeeze the potatoes?
Yes, removing excess water is essential for achieving crisp texture.
Can I make them ahead?
They’re best fresh, but you can fry and reheat them in the oven later.
Can I bake them instead of frying?
Yes, though they’ll be less crispy—bake at 400°F (200°C) for 25–30 minutes.
What oil is best for frying?
Neutral oils like sunflower, vegetable, or canola oil work best.
How do I keep them warm while cooking the rest?
Keep them in a 200°F (95°C) oven on a wire rack to stay crisp.
Can I add cheese?
Yes, grated cheese melts beautifully into the potato mixture for extra flavor.
What can I serve them with besides applesauce?
Try sour cream, smoked salmon, or even a fried egg.
Can I freeze the batter?
No, the grated potatoes will darken and release water—freeze cooked pancakes instead.
Are Reibekuchen and Kartoffelpuffer the same?
Yes, they’re regional names for the same delicious German potato pancakes.
Conclusion
German Potato Pancakes (Reibekuchen) are a true comfort classic — golden, crispy, and packed with simple, hearty flavor. Whether served with traditional applesauce or a dollop of sour cream, they’re a delicious reminder of how humble ingredients can create something extraordinary. Perfect for breakfast, lunch, or dinner, these fritters bring the taste of Germany’s street markets right to your kitchen. Once you try them, they’ll quickly become a regular on your table.
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