Some dishes are more than just delicious—they’re a bridge between cultures, a reason to gather, and a celebration of simple ingredients. Recently, I spent a cozy afternoon making Potato Pancakes with a dear German friend.
The kitchen was filled with chatter. The scent of sizzling oil permeated the air. It was accompanied by the kind of laughter that only comes from cooking with someone who shares your love of tradition.
Known as Kartoffelpuffer or Reiberdatschi in Germany, and Latkes in Sweden, this crispy, golden treat is beloved across borders. And when you add crispy bacon to the mix, it earns the name Reibekuchen—a hearty twist that’s hard to resist.
Potato pancakes is an easy-to-make dish. It can be served as a delightful appetizer. It’s often paired with sweet Applesauce or creamy sour cream for dipping.
The Ritual Begins: Grating and Soaking
We started by peeling and grating fresh potatoes along with a yellow onion, letting the mixture fall into a large bowl. To keep the pancakes crisp and light, we covered the grated mix with cold water and let it sit for about 20 to 30 minutes. This step helps remove excess starch and keeps the texture just right.
After soaking, we drained the mixture in a sieve and gave it a final squeeze in a flour towel—an old trick my friend swears by. The result was a dry, fluffy base ready for seasoning.
Mixing the Batter: Simple and Satisfying
Into the bowl went:
One egg
A pinch of salt
A pinch of nutmeg
A dash of black pepper
I stirred gently, then added just enough flour—about 2 to 4 tablespoons—to thicken the mixture without making it heavy.
Frying to Perfection
We heated about ¼ inch of oil in a skillet over medium-high heat. Using a ¼ cup measure, we dropped mounds of the potato mixture into the hot oil, pressing them down to form ½-inch thick pancakes. The sizzle was instant, and the transformation magical.
Each pancake was fried until golden brown on both sides, then transferred to a paper towel-lined plate to drain. We kept them warm in the oven while we finished the batch—though a few disappeared straight from the pan, too tempting to wait.
Serving: Crisp, Golden, and Irresistible
We served the Kartoffelpuffer with applesauce and sour cream, a classic pairing that balances savory and sweet. For the Reibekuchen version, we added crispy bacon bits to the batter—rich, smoky, and perfect for a heartier bite.
A Dish That Connects
Cooking these pancakes with my friend reminded me that food is one of the most joyful ways to share culture. Whether you call them Kartoffelpuffer, Reiberdatschi, Latkes, or Reibekuchen, they’re a dish that brings people together—crispy edges, tender centers, and stories shared over the stove.
If you’ve ever made potato pancakes or have your own twist on this classic, I’d love to hear about it. And if you try this recipe, may it bring warmth, laughter, and a little taste of Germany to your kitchen.
I used a Mandolin slicer from Amazon like this one
Potato Pancakes or Kartoffelpuffer
Ingredients
- 4 large potatoes, peeled
- 1 large yellow onion
- 1 egg
- 1 tsp salt
- 1/4 tsp nutmeg
- Dash of black pepper
- 2 tbsp flour
- Vegetable oil for frying
I used a Mandolin slicer (buy on Amazon) like this one to grate the potatoes
Instructions
- Peel and grate potatoes with the yellow onion into a large bowl.
- Cover with cold water and let sit for 20 to 30 minutes.
- Drain off any excess liquid in a sieve, or squeeze in a cotton towel (flour towel)
- Mix in egg, salt, and black pepper.
- Add enough flour to make mixture thick, about 2 to 4 tablespoons.
- Heat about a 1/4 inch oil in skillet over medium high heat.
- Drop two or three 1/4 cup mounds into hot oil and press down to make 1/2 inch thick pancakes.
- Fry, turning once until golden brown.
- Transfer to paper towel lined plate.
- Place in oven to keep warm.
Notes
Keep warm in the oven until serving
