Description
German Potato Pancakes, also known as “Reibekuchen,” are crispy, golden delights that are perfect for breakfast, lunch, or dinner. These pancakes are made with simple ingredients like russet potatoes, onion, egg, and flour, creating a crispy exterior and soft interior. Whether you prefer them with sweet applesauce or savory sour cream, these versatile pancakes are an irresistible comfort food that’s sure to be a hit. Easy to make and perfect for any occasion, they bring the delicious flavors of Germany to your kitchen.
Ingredients
1 lb russet potatoes
1 small yellow onion
Pinch of salt (plus more for seasoning)
Pinch of black pepper (for savory pancakes)
3 tbsp all-purpose flour
1 large egg
Vegetable oil (for frying)
Instructions
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Wash and peel the potatoes. Grate them using the large grating side of a box grater and place in a bowl. Grate the onion and add it to the same bowl.
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If there is excess liquid in the potato mixture, drain it off as much as possible.
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Add salt, pepper (for savory pancakes), flour, and the egg to the potato-onion mixture. Mix thoroughly with your hands to form a thick batter.
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Heat 1-2 tbsp of vegetable oil over medium heat in a large skillet. Scoop about 2 tbsp of the potato mixture into the skillet, flattening it slightly with a spoon or spatula.
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Fry the pancakes for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
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After all pancakes are fried once, re-fry them for 30-60 seconds per side to add extra crunch.
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Serve immediately while hot and crispy with your choice of toppings, such as applesauce, sour cream, or brown sugar.
Notes
Sweet Toppings: For a sweet twist, top with applesauce, brown sugar, or a drizzle of honey.
Add-Ins: Mix in garlic, scallions, or herbs into the potato batter for added flavor.
Storage/Reheating: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes per side to bring back their crispiness.
