Description
German Potato Pancakes, also known as Reibekuchen, are crispy, savory pancakes made from grated potatoes, eggs, and flour. They are golden on the outside and tender on the inside, perfect for breakfast, brunch, or as a side dish. Traditionally served with applesauce or sour cream, these pancakes are a delicious and comforting dish.
Ingredients
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2 large eggs
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2 tablespoons all-purpose flour
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4 large potatoes, peeled and grated
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1 small onion, finely grated (optional)
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Salt and pepper to taste
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2 tablespoons vegetable oil (for frying)
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1/4 teaspoon baking powder (optional for extra fluffiness)
Instructions
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Prepare the Potatoes:
Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This is important to ensure crispy pancakes. -
Make the Batter:
In a large bowl, beat the eggs. Add the grated potatoes, flour, salt, pepper, and grated onion (if using). Stir to combine until the mixture holds together. If you want fluffier pancakes, you can add the baking powder. -
Fry the Pancakes:
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, drop spoonfuls of the potato mixture into the pan, flattening them into small, round pancakes. Fry for 3-4 minutes on each side or until golden brown and crispy. -
Drain and Serve:
Once cooked, remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
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Serve:
Serve the pancakes hot, topped with applesauce, sour cream, or even a sprinkle of fresh herbs like parsley.
Notes
If you prefer a smoother texture, you can blend the grated potatoes in a food processor.
For a slightly different flavor, try adding a bit of nutmeg or garlic powder to the batter.
These pancakes are best enjoyed fresh, but you can store leftovers in the fridge and reheat them in the oven for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Frying
- Cuisine: German