Not just for Oktoberfest, these German Potato Pancakes make a delicious appetizer or side dish for many meals. Whether you serve them sweet with applesauce or savory with sour cream, they’re sure to be an absolute hit!
This post may contain affiliate links. Our disclosure policy.
A Pancake With Many Names
German Potato Pancakes, also known as Reiberdatschi, Kartoffelpuffer, or Reibekuchen, are incredible fried pancakes made from shredded potatoes and onions. While they’re a traditional Oktoberfest dish in Bavaria, I love them so much that I think they deserve to show up on your table all year long.
They’re similar in flavor and ingredients to latkes; however, German potato pancakes are typically larger. They’re great served with applesauce, sour cream, or sauerkraut.
Serve these with any main course, or with other Oktoberfest favorites like sauerbraten, jaegerschnitzel, or rouladen.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Potatoes. Russet potatoes work best for German potato pancakes because they’re drier than Yukon Golds and hold up better to frying. They also have more starch, which comes in handy later in the recipe.
- Onion. Another main component of Reiberdatschi, onion adds great flavor. Opt for a yellow or white onion for this recipe.
- Eggs. These serve as a binding agent to hold everything together.
- Garlic. While not traditional, I love the flavor it adds, so I always include garlic in these.
- Nutmeg. I love the subtle flavor nutmeg brings to these potato pancakes, but if you don’t like it, you can omit it.
- Oil. I recommend using a neutral oil, such as avocado or vegetable oil for frying. Using olive oil will impart too strong of a flavor and is not recommended.
- Condiments. Sour cream and apple sauce can be served on the side along with chopped chives or dill. Similar to latkes, you can also top them with smoked salmon, which would be delicious. In Bavarian beer halls, they’re served with sauerkraut.
See the recipe card for full information on ingredients and quantities.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make reiberdatschi (German potato pancakes)
Each number corresponds to the numbered written steps below.
- Using a box grater, shred the peeled potatoes using the 1/4-inch holes. Shred the onion using the same holes.
- Place the grated potatoes in a clean kitchen towel and squeeze the liquid into a bowl, then discard the liquid, but save the potato starch that settles on the bottom of the bowl.
- Place the potatoes into a bowl along with 1 tablespoon of potato starch (see image 3). Add the onions, garlic, eggs, flour, nutmeg, and fine sea salt.
- Fold all ingredients together into a batter.
- Heat 1/4 cup of neutral oil over medium-high heat and, once shimmering, add 1/3 cup of the mixture into the pan.
- Press down to form a pancake. If using a large enough pan, you should be able to fry 2-3 at a time.
- Fry until golden on both sides, about 3-4 minutes per side.
- Transfer the cooked pancakes to a paper towel-lined plate to drain and repeat for the remaining batter. Keep the German potato pancakes warm in a 170°F oven until ready to serve. Serve with applesauce and sour cream.
Top tip
After squeezing all the water from the grated potatoes, you’ll be left with a mixture of liquid that rises to the top and the starch that sinks to the bottom. The water can be discarded, but be sure to save the starch and add it as indicated in the recipe. This helps to hold the potato pancakes together and allows for a crispier exterior when frying the pancakes.
More recipes you’ll love
If you’re looking for more German sides, give these recipes a try.
If you’ve enjoyed this German Potato Pancakes recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
German Potato Pancakes (Reiberdatschi)
Ingredients
- 2 pounds russet potatoes peeled and grated with 1/4" holes of box grater
- 1 medium onion grated with 1/4" holes of box grater
- 2 cloves garlic paste
- 2 large eggs beaten
- 1/3 cup all purpose flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- neutral oil for frying
- 1/2 cup sour cream for serving
- 1/2 cup apple sauce for serving
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Place the grated potatoes into a clean kitchen towel and squeeze the water out into a bowl. Discard the water but save the potato starch on the bottom of the bowl.
- Place the potatoes along with 1 tablespoon of potato starch into a large bowl. Add the onion, garlic, eggs, flour, nutmeg and fine sea salt and fold into a batter.
- Heat a 1/4 cup of neutral oil over medium-high heat. Once shimmering, add 1/3 cup of the mixture into the pan and press down to form a pancake. You should be able to fry 2-3 at a time in a 12-inch pan. Use a bit more oil as required between batches.
- Fry for 3-4 minutes per side or until golden brown on both sides. Place the cooked pancakes on a paper towel lined plate and repeat for the remaining mixture. The pancakes can be kept warm in a 170°F if frying a large batch.
- Serve hot with sour cream or applesauce. Enjoy!
Notes
- Servings. Makes roughly 8-10 pancakes when using a 1/3 cup scoop.
- Potatoes. Starchy potatoes work best though yukon golds can be used too. I prefer russet potatoes.
- Potato starch. After squeezing the water out of the potatoes into the bowl, the water will rise to the top and the potato starch will stick to the bottom. Discard the water and save the potato starch. The starch helps hold the potato, and allow it to crisp more when frying.
- Oil. Any high smoke point can be used. I prefer vegetable or avocado oil.
- Extras. Potato pancakes are great with apple sauce or sour cream for a more savory side dish. Some minced chives or green onions are a great garnish.
- Leftovers. Potato pancakes can be saved in the fridge for up to 3 days or frozen for up to 3 months. Reheat in a 375-400°F oven or an air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
I would like to make this recipe as I love potato pancakes. Could you please tell me why it is necessary for a box grater instead of the food processor grating disc? And can you substitute potato starch (purchased like corn starch) instead of the remnant starch in the bottom of the bowl? It will be difficult for me to box grate this recipe due to disability , but if I have to I will find a way! Thank you so much for your recipes, I have made several and they are all fantastic. You have opened a new world of Italian, and now German dishes, as well as Jewish deli treats. I am giving the recipe a 5 star rating because the ingredients look perfect and the technique should certainly produce success. Jinna Lancourt
Hi Jinna, Feel free to use a food processor. I always just make recipes with the least expensive equipment in mind. You can 100% use potato starch instead of the bowl. Hope you enjoy the recipe.