German potato pancakes, also known as Reibekuchen or Puffer, are crispy, golden fritters made from grated potatoes, onions, eggs, flour, and seasonings. They’re typically fried in oil until they’re crispy on the outside and soft on the inside.
Here’s a simple recipe for making them:
Table of Contents
hide
Ingredients:
- 4 large potatoes (peeled)
- 1 medium onion (optional)
- 2 eggs
- 3-4 tbsp all-purpose flour
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Vegetable oil (for frying)
- Applesauce or sour cream (for serving, optional)
Instructions:
- Grate the potatoes: Peel and grate the potatoes using a coarse grater. If you like, you can also grate the onion (optional) for added flavor.
- Remove excess moisture: Place the grated potatoes in a clean kitchen towel or cheesecloth, twist it up, and squeeze out as much moisture as possible. This helps make the pancakes crispy.
- Mix the batter: In a large bowl, beat the eggs and combine them with the flour, salt, and pepper. Add the grated potatoes (and onion if using), mixing everything together until well combined.
- Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
- Fry the pancakes: Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly with a spatula to form small pancakes. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain excess oil: Place the cooked pancakes on a plate lined with paper towels to drain any excess oil.
- Serve: Serve the Reibekuchen hot, with a side of applesauce or sour cream for dipping if you like.
Enjoy! They’re delicious as a snack, side dish, or even a main course when served with a salad or some hearty meat.