Description
German Potato Pancakes (Reibekuchen) are crispy shredded potato fritters, golden on the outside and tender on the inside. Traditionally served with applesauce, these savory pancakes are a beloved German street food and comfort dish perfect for breakfast, lunch, or dinner.
Ingredients
- 2 lbs (900g) russet or Yukon Gold potatoes, peeled
- 1 small onion, grated
- 2 large eggs
- 1/4 cup (30g) all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- Applesauce, for serving
Instructions
- Peel and coarsely grate the potatoes using a box grater or food processor.
- Place grated potatoes in a clean towel and squeeze out as much moisture as possible.
- Transfer potatoes to a mixing bowl, then add grated onion, eggs, flour, salt, and pepper. Mix until evenly combined.
- Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Drop heaping tablespoons of the potato mixture into the pan, flattening slightly with a spatula.
- Fry for 3–4 minutes per side, or until deep golden brown and crispy.
- Remove and drain on paper towels. Keep warm in a low oven while frying the rest.
- Serve hot with a generous side of applesauce or sour cream.
Notes
- For extra crispiness, ensure potatoes are well-drained before frying.
- To prevent browning, soak grated potatoes briefly in cold water, then drain and pat dry.
- Serve with both sweet (applesauce) and savory (sour cream or smoked salmon) toppings for variety.
- Best enjoyed fresh, but leftovers can be reheated in the oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Frying
- Cuisine: German