National Dish Germany: Potato Pancakes (Recipe)
In this article
Discover Potato Pancakes, one of Germany’s most enduring comfort foods! Crisp and golden on the outside, soft and tender within, these humble fritters turn a handful of everyday ingredients into something genuinely moreish. Served with apple sauce, soured cream or even smoked salmon, they are a fixture of Christmas markets and family kitchens alike. With this recipe you can conjure up perfectly crispy potato pancakes at home, whether as a side dish or a satisfying main.
About Potato Pancakes
Potato pancakes are a classic German dish found in almost every region of the country. They are crisp on the outside and soft in the middle, and are typically served with apple sauce, soured cream or smoked salmon. The basic idea is simple — grated potato bound with egg and a little flour, then fried until golden — yet the result is endlessly comforting. This recipe walks you through every step so you can make your own crispy potato pancakes from scratch.
Ingredients (serves 1–2)
- 500 g potatoes
- 1 onion
- 1 egg
- 2 tablespoons plain flour
- Salt and pepper, to taste
- Oil, for frying
Shopping for the ingredients
When buying your ingredients, pay attention to freshness and quality. Choose waxy potatoes, as these give the best results and hold together well during frying. Look for onions that are firm and juicy. Plain wheat flour works best, though spelt flour is a fine alternative if you prefer. Almost everything you need is easy to find in any ordinary supermarket.
Preparing the dish
Good preparation is the key to perfect potato pancakes. Peel the potatoes and the onion, then grate both finely. Squeeze the grated potato firmly to remove as much excess moisture as possible — this is essential if you want the pancakes to turn out crispy rather than soggy. Combine the squeezed potato mixture with the egg, flour, salt and pepper until evenly mixed.
Step-by-step instructions
- Heat the oil in a frying pan over a medium heat.
- Using a spoon, drop small portions of the potato mixture into the pan and flatten them gently.
- Fry the pancakes until golden brown, around 3–4 minutes per side.
- Drain the finished pancakes on kitchen paper to remove any excess oil before serving.
Gluten-free / lactose-free version
To make this recipe gluten-free, simply swap the wheat flour for cornflour or rice flour, both of which bind the mixture just as well. Little adjustment is needed for a lactose-free version, since the recipe contains no dairy in itself — just make sure that any accompaniments, such as soured cream, are lactose-free. That way everyone at the table can enjoy these potato pancakes without compromise.
Tips for vegans and vegetarians
For a vegan version, replace the egg with a plant-based binder such as flaxseed or chia seed. Mix 1 tablespoon of ground flaxseed or chia with 3 tablespoons of water and leave it to swell for a few minutes — this binds the potato mixture in the same way an egg would. Choose vegan accompaniments to serve alongside, much as you would for a plate of Wild Garlic Pesto with Pasta. Fresh, seasonal produce always gives the best flavour.
More tips and tricks
To make your potato pancakes especially crispy, take care to squeeze the grated potato really well and keep the pancakes fairly thin. Use plenty of oil for frying, as this is what crisps up the edges so beautifully. Once cooked, lay the pancakes on kitchen paper to absorb any excess oil. Serve them straight away while they are still hot and crunchy for the very best result.
Adapting the recipe to your taste
This basic recipe can be adjusted however you like. You might add a clove or two of garlic to deepen the flavour, or work the grated potato briefly with a masher for a finer texture. Stirring in fresh herbs such as parsley or chives lends the pancakes an interesting lift. Feel free to experiment until you have a version that suits your own taste, just as you would when fine-tuning Buckwheat Pancakes.
Ingredient substitutions
If you need to leave out the egg, apple sauce or yoghurt both work well as binders. In place of onions you can use spring onions or shallots for a milder note. For a gluten-free batter, swap the flour for potato starch or a gluten-free blend. These small substitutions make it easy to adapt the recipe to what you have to hand or to particular dietary needs.
Drink pairing ideas
Hearty drinks are the traditional match for potato pancakes — a glass of beer or apple wine is hard to beat. A dry white wine also harmonises nicely. For an alcohol-free option, fresh apple juice or a herbal tea such as peppermint complements the dish beautifully. Whichever you choose, the right drink really brings out the flavour of the pancakes.
Serving and presentation ideas
Potato pancakes look particularly appealing arranged on a rustic wooden board or a ceramic platter. Pair them with colourful accompaniments such as apple sauce, pickled vegetables or fresh herbs. A scattering of chives or parsley gives the dish an inviting finish, much like the garnishes that brighten a plate of Potato Pancakes with Apple Sauce. Simple touches like these turn a humble fritter into something special.
A bit of history
Potato pancakes have a long tradition and are known across the regions of Germany under many different names, including Reibekuchen, Reiberdatschi and Erdäpflpuffer. They were originally cooked up by farmers as a nourishing meal, since potatoes were cheap and readily available. Today they are loved not only as home cooking but are also a familiar sight at Christmas markets and folk festivals — a beloved staple of German cuisine. Their close relatives, such as the Westphalian Pickert, show just how widely the potato shaped the country’s cooking.
More recipe ideas
Summary: Potato Pancakes
Potato pancakes are a versatile and wonderfully simple dish, deeply rooted in German cooking. With the right ingredients and a little practice you can make gloriously crispy pancakes in your own kitchen. Pay attention to the quality of your ingredients, vary the recipe to suit your taste, and try out different accompaniments and drinks. Enjoy the cooking — and even more, enjoy the eating!
