Description
These crispy German potato pancakes, known as Reibekuchen or Kartoffelpuffer, are golden-brown on the outside and tender on the inside. Perfect for breakfast, brunch, or as a savory snack, they’re traditionally served with applesauce or sour cream.
Ingredients
Units
Scale
- 4 large russet potatoes, peeled
- 1 medium onion, peeled
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- Vegetable oil, for frying
Instructions
- Grate the Potatoes & Onion:
Using a box grater or food processor, grate the potatoes and onion. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible. - Mix the Batter:
Transfer the drained potatoes and onion to a large bowl. Add the eggs, flour, salt, pepper, and nutmeg (if using). Stir until well combined. - Heat the Oil:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering. - Fry the Pancakes:
Scoop 2–3 tablespoons of the potato mixture per pancake into the hot oil. Flatten gently with the back of a spoon to form small, thin pancakes. - Cook Until Golden:
Fry for 3–4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning. - Drain & Serve:
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Serve hot with applesauce or sour cream.
Notes
- Crispier Pancakes: Make sure to squeeze out as much moisture as possible from the potatoes.
- Flavor Boost: Add chopped chives or parsley for extra flavor.
- Reheating Tip: Reheat in an oven at 350°F (175°C) to maintain crispiness.