German Potato Pancakes

German Potato Pancakes (known as Reibekuchen or Puffer in Germany) are crispy, savory, and packed with flavor. These pancakes are typically made with grated potatoes, onions, eggs, and flour, then fried until golden brown and crispy on the outside, while soft on the inside. They’re often served with applesauce or sour cream on the side. Here’s a simple and authentic recipe for German Potato Pancakes:

German Potato Pancakes (Reibekuchen) Recipe

Ingredients:

• 4 medium-sized russet potatoes (peeled)
• 1 medium onion (peeled)
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)
• 1/4 tsp ground nutmeg (optional)
• 2 tbsp vegetable oil (for frying)
• 1/4 cup fresh parsley (optional, for garnish)

For Serving (optional):

• Applesauce
• Sour cream

Instructions:

1. Prepare the Potatoes:

   • Peel and grate the potatoes using a coarse grater or a food processor. You want to create thin, long strands of potato.
   • Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is crucial to getting crispy pancakes.

2. Grate the Onion:

   • Peel and grate the onion (you can use the same grater as the potatoes). Add the grated onion to the potatoes.

3. Make the Pancake Batter:

   • In a large bowl, combine the grated potatoes and onion.
   • Add the eggs, flour, baking powder, salt, pepper, and any optional seasonings (like garlic powder or nutmeg).
   • Mix everything together until well combined. The batter should be thick but spreadable. If it’s too runny, you can add a little more flour to thicken it.

4. Fry the Potato Pancakes:

   • Heat the vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the skillet, but not so much that the pancakes are swimming in it.
   • Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the skillet for each pancake. Flatten them slightly with a spatula to form a round, flat pancake.
   • Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan—work in batches if needed.
   • Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.

5. Serve:

   • Serve the German potato pancakes hot, garnished with fresh parsley if desired.
   • Pair with applesauce or sour cream for dipping.

These German Potato Pancakes are crispy, savory, and absolutely delicious. The combination of grated potatoes, onion, and spices creates a flavorful, satisfying dish that’s perfect for breakfast, brunch, or as a side dish for any meal.

Enjoy your meal, and let me know if you have any questions or need suggestions for other sides