Description

German Potato Pancakes, also known as Reibekuchen, are crispy on the outside and soft on the inside, made with grated potatoes and onions. These savory pancakes are perfect for breakfast, lunch, or dinner, and are often served with applesauce or sour cream. A classic comfort food with a delightful crunch!

Ingredients

4 large russet potatoes, peeled and grated
1 small onion, grated
2 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon baking powder
Vegetable oil (for frying)

Optional: applesauce or sour cream (for serving)

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Instructions

Grate the potatoes and onion using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out the excess moisture.
Transfer the grated potatoes and onion to a large mixing bowl.
Add the beaten eggs, flour, salt, pepper, and baking powder. Mix everything together until well combined.
Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Spoon about 2-3 tablespoons of the potato mixture into the hot skillet for each pancake, flattening them slightly with the back of the spoon.
Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.

Serve the German potato pancakes hot, with a side of applesauce or sour cream for dipping.

Notes

If you prefer, you can substitute part of the flour with potato flour for a more authentic texture.
These pancakes can be kept warm in the oven at 200°F (93°C) while you fry the rest.

For an extra crispy texture, you can double-fry the pancakes. Fry them once until golden, remove them from the oil, then fry again for another 1-2 minutes.