Description
These crispy, golden-brown German potato pancakes (Reibekuchen) are quick and easy to make with just a few simple ingredients. Serve them sweet with applesauce or savory with sour cream for a delicious breakfast, snack, or side dish.
Ingredients
Scale
- 1 lb russet potatoes (peeled and grated)
- 1 small yellow onion (grated)
- 1 large egg
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil (for frying)
Instructions
- Grate potatoes and onion into a bowl.
- Squeeze out excess liquid using a clean towel.
- Mix with egg, flour, salt, and pepper until well combined.
- Heat oil in a pan over medium heat.
- Scoop batter into the pan and flatten each pancake slightly.
- Fry for 3-4 minutes per side until crispy and golden brown.
- Drain on paper towels and serve hot.
Notes
- For extra crispiness, double-fry the pancakes for 30 seconds per side.
- Serve with applesauce (sweet) or sour cream (savory).
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side dish, Snack
- Method: Pan-frying
- Cuisine: German