Classic German Potato Pancakes Recipe

Learn how to make classic German potato pancakes (Reibekuchen) that are crispy outside and soft inside. This recipe uses simple ingredients and cooks fast.

Why make this recipe

This dish is warm, filling, and easy to cook for family or guests. These pancakes go well with a warm bowl of German potato soup for a cozy meal.

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Ingredients

  • 4 large potatoes
  • 1 small onion
  • 1/4 cup all-purpose flour
  • 1 large egg
  • Salt to taste
  • Pepper to taste
  • Vegetable oil for frying
  • Applesauce for serving

German Potato Pancakes (Reibekuchen)

Directions

  1. Peel and grate the potatoes and onion. Squeeze out excess moisture.
  2. In a bowl, mix the grated potatoes, onion, flour, egg, salt, and pepper.
  3. Heat oil in a skillet over medium heat.
  4. Drop spoonfuls of the potato mixture into the skillet, flattening them slightly.
  5. Fry until golden brown on both sides, about 4-5 minutes per side.
  6. Drain on paper towels and serve warm with applesauce.

For more detail on handling grated potatoes, you can read a short guide about grated potato cakes.

Serving

Serve the pancakes hot with a spoon of applesauce on the side. They are also good with sour cream, smoked salmon, or savory sides like German potato salad.

Storage

  • Cool pancakes to room temperature before storing.
  • Keep in an airtight container in the fridge for up to 3 days.
  • To reheat, warm in a skillet over low heat to keep them crispy. You can also reheat in a 350°F (175°C) oven for 8–10 minutes.

Tips

  • Squeeze the potatoes well to remove moisture; this helps them become crispy.
  • Use a medium heat so the inside cooks through without burning the outside.
  • Do not overcrowd the skillet; fry in batches for best color and crispness.

Variations

  • Add a small grated carrot or a tablespoon of chopped chives to change the flavor.
  • For a sharper taste, mix in a little grated hard cheese.
  • If you prefer an extra-crisp result, try the method used for golden potato pancakes.

German Potato Pancakes (Reibekuchen)

FAQs

Q: Can I use leftover cooked potatoes?
A: This recipe works best with raw grated potatoes for maximum crispiness; cooked potatoes will make softer cakes.

Q: Do I have to use applesauce?
A: No, applesauce is traditional and sweet, but sour cream or yogurt are good too.

Q: Can I make these gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend or rice flour.

Q: How do I keep pancakes crisp after frying?
A: Drain on a rack or paper towels and keep warm in a low oven (about 200°F / 95°C) until serving.

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