Description
Authentic German potato pancakes, or Reibekuchen, are crispy on the outside, soft on the inside, and perfect for breakfast, lunch, or a snack. Traditionally served with applesauce or sour cream, these golden-fried pancakes are a must-try German classic.
Ingredients
Scale
- 2 lbs potatoes, peeled and grated
- 1 small onion, grated
- 1 tsp salt
- ¼ tsp black pepper (optional)
- 3 tbsp flour (or cornstarch for gluten-free)
- 1 egg, beaten
- Vegetable oil for frying
Instructions
- Grate the potatoes and onion, then squeeze out excess moisture using a clean kitchen towel.
- In a bowl, mix the grated potatoes, onion, salt, pepper, flour, and beaten egg.
- Heat oil in a frying pan over medium-high heat.
- Spoon about 2 tbsp of the mixture into the pan, flattening slightly.
- Fry each pancake for 3-4 minutes per side, until golden and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with applesauce, sour cream, or your favorite toppings.
Notes
- For extra crispiness, squeeze out as much liquid as possible from the potatoes.
- Keep cooked pancakes warm in a low oven while frying the rest.
- Store leftovers in the fridge for up to 3 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish / Snack
- Method: Frying
- Cuisine: German