German Potato Pancakes (Kartoffelpuffer/Reibekuchen) made in the air fryer — crispy on the outside, soft inside, and much lighter than pan-fried versions.
Ingredients (Serves 4–6)
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4 medium starchy potatoes (Russet or Yukon Gold work well)
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½ small onion, finely grated
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1 egg
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2–3 tbsp all-purpose flour (or potato starch)
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½ tsp salt
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¼ tsp black pepper
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A pinch of nutmeg (optional)
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Spray or brush of neutral oil (sunflower, canola, or light olive oil)
Method
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Prep the Potatoes
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Peel potatoes, then grate them on the coarse side of a box grater.
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Place grated potatoes in a clean tea towel; squeeze out as much liquid as you can.
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Mix Batter
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In a bowl, combine grated potatoes, onion, egg, flour, salt, pepper, and nutmeg.
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The mixture should be moist but not soupy — add a touch more flour if needed.
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Shape
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Form 8–10 small patties (about ½ in / 1.2 cm thick).
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Air Fry
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Preheat air fryer to 200 °C / 400 °F for 3–4 min.
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Lightly spray basket or line with perforated parchment.
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Arrange pancakes in a single layer (work in batches).
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Mist tops with oil spray.
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Cook 8–10 min, flip, spray lightly again, and cook another 5–7 min, until deep golden and crisp.
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Serve
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Enjoy hot with:
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Applesauce (classic German pairing)
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Sour cream or crème fraîche
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A sprinkle of chives
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Tips & Variations
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For extra crunch, mix in 1–2 tbsp breadcrumbs.
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Add chopped parsley or dill for a herby twist.
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If your air fryer runs hot, lower to 190 °C / 375 °F after flipping to avoid over-browning.