Crispy German Potato Pancakes (Reibekuchen) : A Classic Recipe
German potato pancakes, also known as Reibekuchen or Kartoffelpuffer, are a beloved dish with crispy golden edges and a soft, flavorful center.
Equipment
- Box grater or food processor
- Mixing Bowl:
- Cheesecloth or kitchen towel (for draining potatoes)
- Skillet or Frying Pan
- Spatula
- Paper towels (for draining excess oil)
Ingredients
- 4 medium potatoes starchy potatoes work best
- 1 small onion finely grated
- 2 eggs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Instructions
- Grate the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place them in a cheesecloth or kitchen towel and squeeze out as much liquid as possible. This helps achieve crispy pancakes.
- Prepare the Onion: Finely grate the onion and mix it with the drained potatoes in a large bowl.
- Combine Ingredients: Add eggs, flour, salt, and black pepper to the bowl. Mix well until the batter is evenly combined.
- Heat the Oil: In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking.
- Fry the Pancakes: Scoop about ¼ cup of the potato mixture into the hot oil, flattening it slightly with a spatula. Fry for 3-4 minutes per side or until golden brown and crispy.
- Drain Excess Oil: Remove the pancakes and place them on a paper towel-lined plate to absorb excess oil.
- Serve Immediately: Enjoy hot with your favorite toppings like applesauce, sour cream, or fresh herbs.
Notes
Use Starchy Potatoes: These hold together better and give a crispier texture.
Drain Excess Moisture: Squeeze out as much liquid from the potatoes as possible to prevent sogginess.
Preheat the Oil Properly: The oil should sizzle when you add the batter, ensuring a golden, crispy crust.
Drain Excess Moisture: Squeeze out as much liquid from the potatoes as possible to prevent sogginess.
Preheat the Oil Properly: The oil should sizzle when you add the batter, ensuring a golden, crispy crust.