German Potato Pancakes, also known as Kartoffelpuffer or Reibekuchen, are a cherished and traditional dish in German cuisine. These crispy, golden delights are made from grated potatoes and onions, blended with a few simple ingredients. They are a staple in German culinary culture, often enjoyed at festivals, Christmas markets, and family gatherings.
The Authentic German Experience
Originating as popular street food in 19th-century Berlin and Cologne, German Potato Pancakes have since become a beloved part of German culinary heritage. The moment you take a bite, you’ll be transported to the charming streets of Germany. And let’s not forget about the incredible aroma that fills the house while cooking.
Versatile and Delicious
These versatile pancakes can be served in various ways, adapting to your preferences. Traditionally, they are paired with apple sauce or sour cream, offering a tangy complement to their crispy texture. For those craving a savory twist, try them with smoked salmon or cured meats. And to complete your meal, why not add a fresh green salad or sauerkraut for a refreshing, tangy side?
Let’s Get Cooking!
Here’s a simple recipe for German Potato Pancakes:
Ingredients:
- 1 pound potatoes, peeled and grated
- 1 small onion, finely chopped
- 1 egg
- 3 tablespoons flour
- Salt and pepper to taste
- Vegetable oil for frying
Optional toppings:
- Apple sauce
- Sour cream
- Smoked salmon
- Sauerkraut
Optional sides:
- Green salad
- Sauerkraut
Instructions:
- In a large bowl, combine the grated potatoes, chopped onion, egg, flour, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Heat vegetable oil in a frying pan over medium heat.
- Spoon a portion of the potato mixture into the pan, flattening it with a spatula to form a pancake shape. Repeat the process, leaving enough space between pancakes to allow even cooking.
- Cook the pancakes for about 3-4 minutes on each side, until they turn golden brown and crispy.
- Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
- Serve the German Potato Pancakes hot with your choice of toppings and sides.
- Enjoy the delicious flavors and savor a taste of German tradition!
German Potato Pancakes are not just a meal; they are an experience. So why not give this recipe a try and impress your family and friends with a delightful taste of Germany? You’ll be amazed at how such simple ingredients can create such a flavorful and beloved dish.
BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS
This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.
These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.
This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!
You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.
Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:
Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!
