Kartoffelpuffer

Kartoffelpuffer, also known as Reibekuchen in many regions, are potato pancakes from German-speaking cuisine. They are typically made from raw grated potatoes, optionally mixed with onion, bound with eggs, and held together with a small amount of flour or potato starch, then seasoned with salt and pepper.

Preparation: After grating, the potatoes are drained or squeezed to remove excess moisture. The grated potato, onion if used, egg, and binder are mixed to form a loose batter. Patties are fried in oil or fat over medium heat until golden brown and crisp on the outside and tender inside.

Serving: Kartoffelpuffer are usually served hot. The traditional accompaniment in Germany is applesauce; sour cream or chives are common alternatives or additions in some regions.

Regional terms and variations: Reibekuchen is especially common in the Ruhr region and North Rhine-Westphalia; Erdäpfelpuffer is the Austrian term for the same dish. Variants exist that use more or less binding, vary the ratio of potatoes to binder, or add ingredients such as grated cheese or herbs.

Cultural context: They are widely common as street food at fairs and markets and as a home-cooked dish. They are typically prepared from raw potatoes; leftovers can be stored briefly in the refrigerator but are best eaten soon after frying.