Description
These German Potato Pancakes (also known as Reibekuchen) are crispy on the outside and tender on the inside. Made with finely grated raw potatoes and a hint of onion, they’re perfect as a side dish or appetizer. Enjoy them with applesauce or sour cream!
Ingredients
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2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked)
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1 small yellow onion, very finely grated
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2 large eggs
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1/4 cup all-purpose flour (or more if needed)
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1 teaspoon sea salt
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Neutral-tasting oil (such as vegetable or canola oil) for frying
Instructions
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Place the finely grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help make the pancakes crispier.
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In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, and salt. Mix well until the ingredients are evenly combined. If the mixture is too wet, add more flour until it reaches a thick, scoopable consistency.
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Heat a few tablespoons of neutral oil in a large skillet over medium heat.
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Once the oil is hot, scoop spoonfuls of the potato mixture and flatten them into rounds in the skillet.
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Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
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Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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Serve hot with applesauce, sour cream, or your favorite dipping sauce.
Notes
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For extra crispiness, you can fry the pancakes in batches, ensuring the oil is hot enough before adding each batch.
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If you prefer your pancakes thicker, use less flour. For thinner pancakes, add more flour.
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To keep the pancakes warm, place them in a preheated oven at 200°F (90°C) while frying additional batches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: German
Keywords: German potato pancakes, Reibekuchen, crispy potato pancakes, fried potato pancakes, comfort food, traditional German recipes