German Potato Pancakes (Reibekuchen)

These German Potato Pancakes, or Reibekuchen, are crispy on the outside and soft on the inside, bursting with savory flavors. Made with grated potatoes, onions, and a hint of seasoning, these pancakes are a popular comfort food in Germany, often served with applesauce or sour cream.

They’re perfect as a side dish or a main course for a hearty meal. Whether for breakfast, lunch, or dinner, these golden crispy delights will satisfy your cravings.

Necessary Kitchen Equipment

• Grater (box or food processor)
• Large mixing bowl
• Frying pan or skillet
• Paper towels (for draining excess oil)
• Slotted spoon or spatula
• Measuring spoons

Ingredients

• 4 medium potatoes, peeled and grated
• 1 small onion, finely chopped
• 1 large egg
• 1/3 cup all-purpose flour
• 1 tsp baking powder
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)
• Vegetable oil, for frying
• Applesauce or sour cream, for serving

Step-by-Step Instructions

Prepare the Potatoes:

1. Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible. This will ensure the pancakes crisp up well.
2. Transfer the grated potatoes to a large mixing bowl. Add the chopped onion, egg, flour, baking powder, and season with salt and pepper. Mix everything together until well combined. If using, stir in the fresh parsley.

Fry the Pancakes:

1. Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
2. Scoop spoonfuls of the potato mixture into the hot skillet, flattening them slightly with the back of the spoon to form pancakes. Fry in batches, making sure not to overcrowd the pan.
3. Cook for about 3–4 minutes per side, or until golden brown and crispy. Flip carefully using a slotted spoon or spatula.

Drain and Serve:

1. Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
2. Serve the potato pancakes warm with a side of applesauce or sour cream for dipping.

Recipe Tips

• Crispy Texture: The key to crispy pancakes is ensuring the potatoes are well-drained of excess moisture.
• Add Spice: You can add a pinch of nutmeg or garlic powder to the batter for extra flavor.
• Keep Warm: If making a large batch, place the cooked pancakes on a baking sheet in a warm oven (about 200°F/95°C) to keep them warm while you fry the rest.

What to Serve with German Potato Pancakes

Serve these pancakes alongside a fresh salad, sauerkraut, or as a side to roast meats such as pork or chicken. They also pair wonderfully with a cold beer or apple cider.

Frequently Asked Questions

1. Can I make these pancakes ahead of time?
Yes! Make the pancakes in advance, then store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat until crispy.

2. Can I freeze these pancakes?
Yes! After cooking, let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Reheat in a skillet or oven when ready to serve.

3. Can I make them without flour?
You can make a gluten-free version by substituting the flour with cornstarch or a gluten-free flour blend.

These German Potato Pancakes are a delicious, crispy treat that makes for a great meal or side dish anytime you’re craving something hearty and comforting!