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

2 lbs (about 4 large) russet potatoes, peeled
1 small onion, grated
2 large eggs
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp ground black pepper
Vegetable oil, for frying
Applesauce or sour cream, for serving (optional)

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Instructions

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.
Transfer the grated potatoes to a large bowl. Add grated onion, eggs, flour, salt, and pepper. Mix well until fully combined.
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
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.
Fry each pancake for 3–4 minutes per side, or until golden brown and crispy.
Remove pancakes and drain on paper towels. Serve hot with applesauce or sour cream if desired.

Notes

Squeezing the liquid out of the potatoes is key for crispy pancakes.

You can keep finished pancakes warm in a 200°F (95°C) oven while cooking the rest.

Nutrition

Serving Size: 1 serving (about 2 pancakes)
Calories: 280
Sugar: 2g
Sodium: 410mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg