Description
German Potato Pancakes, also called Reibekuchen or Kartoffelpuffer, are crispy, golden brown pancakes made from grated potatoes and onions. They’re quick to whip up and perfect as a snack, side dish, or even a main course. Traditionally served with applesauce or sour cream, they’re comfort food at its best.
Ingredients
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2 lbs (about 4 large) russet potatoes, peeled
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1 small onion, grated
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2 large eggs
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1/4 cup all-purpose flour
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1 tsp salt
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1/2 tsp ground black pepper
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Vegetable oil, for frying
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Applesauce or sour cream, for serving (optional)
Instructions
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Grate the potatoes using a box grater or food processor. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
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Transfer the grated potatoes to a large bowl. Add grated onion, eggs, flour, salt, and pepper. Mix well until fully combined.
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Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
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Drop about 1/4 cup of the potato mixture into the pan and flatten with a spatula to form a pancake. Repeat with more mixture, being careful not to overcrowd the pan.
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Fry each pancake for 3–4 minutes per side, or until golden brown and crispy.
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Remove pancakes and drain on paper towels. Serve hot with applesauce or sour cream if desired.
Notes
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Squeezing the liquid out of the potatoes is key for crispy pancakes.
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You can keep finished pancakes warm in a 200°F (95°C) oven while cooking the rest.