German Potato Pancakes, or Reibekuchen, are a classic dish that’s crispy on the outside and tender on the inside. Made with grated potatoes, onions, and a few simple ingredients, they’re perfect as a savory side dish, Breakfast, or snack. Serve them with applesauce or sour cream for a truly authentic experience. This recipe brings the comforting taste of Germany right to your kitchen!

Ingredients

• 4 medium potatoes (about 1 lb / 450g), peeled and grated
• 1 small onion, finely chopped
• 2 large eggs
• ⅓ cup (40g) all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg (optional)
• ¼ cup (60ml) vegetable oil for frying

Directions

1. Prepare the Potatoes:
   Grate the peeled potatoes using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This will help make the pancakes crispier.
2. Make the Batter:
   In a large bowl, combine the grated potatoes and chopped onion. Add the eggs, flour, salt, pepper, and nutmeg (if using). Mix everything together until well combined.
3. Heat the Oil:
   In a large skillet or frying pan, heat about 2 tablespoons of vegetable oil over medium heat. You’ll need to add more oil as you go, so have the oil ready for the next batches.
4. Fry the Pancakes:
   Scoop about 2 tablespoons of the potato mixture into the pan, flattening it slightly to form a pancake. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the pan; fry in batches if necessary.
5. Drain and Serve:
   Once cooked, place the pancakes on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
6. Serve:
   Serve the German potato pancakes hot, topped with applesauce, sour cream, or your favorite dipping sauce.

Notes

• Storage: Leftover pancakes can be stored in the refrigerator for up to 2 days. Reheat in a skillet to maintain their crispiness.
• Freezing: Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven for the best texture.
• Vegetarian Option: For a vegetarian-friendly version, simply omit the eggs and use a plant-based substitute like flax eggs.
• Extra Flavor: Try adding finely chopped herbs like parsley or chives to the batter for an extra burst of flavor.

German Potato Pancakes are the ultimate comfort food—crispy, savory, and absolutely irresistible. Perfect for any occasion, they’ll surely become a family favorite!

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German Potato Pancakes

This is a delicious and simple recipe for making crispy German potato pancakes that can be served as a side dish or appetizer.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.5 lbs potatoes peeled and grated
• 1.5 cups all-purpose flour
• 2 eggs beaten
• 0.5 tsp salt or to taste
• 0.25 tsp black pepper freshly ground
• 0.5 cup onion finely chopped
• 0.5 cup vegetable oil for frying

Instructions

 

Preparation Steps

• Grate the potatoes and squeeze out excess moisture.
• In a large bowl, combine grated potatoes, flour, eggs, salt, pepper, and onion.
• Heat oil in a large skillet over medium-high heat. Drop tablespoons of potato mixture into the skillet and flatten to form pancakes.
• Fry pancakes on both sides until golden brown. Drain on paper towels.

Notes

Serve with applesauce or sour cream for an authentic taste.