German Potato Pancakes Recipe
German Potato Pancakes, or Reibekuchen, are a comfort food that holds a special place in my heart. There’s something magical about the crispy edges and soft, tender center that makes them a perfect side dish or snack. Whether enjoyed on a chilly winter evening or served at a family gathering, these golden pancakes always steal the show. The best part? They’re easy to make, and the whole family can get involved. Once you try them, you’ll see why they are a German classic.
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4 servings
Ingredients You’ll Need
- 4 medium-sized potatoes (peeled)
- 1 medium onion (finely grated)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup vegetable oil (for frying)
- Optional: applesauce or sour cream (for serving)
Step-by-Step Instructions
1. Prepare the Potatoes
Start by peeling the potatoes and grating them into fine shreds. I love using a box grater, but you can also use a food processor if you want to save time. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for getting crispy pancakes!
2. Mix the Ingredients
In a large bowl, combine the grated potatoes with the grated onion. Add the eggs, flour, baking powder, salt, and pepper. Stir everything together until well combined. The mixture should be thick enough to hold together, but if it looks too dry, you can add a little bit of water, one tablespoon at a time.
3. Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the pan, but not deep fry the pancakes.
4. Fry the Pancakes
Once the oil is hot, spoon about two tablespoons of the potato mixture into the skillet, pressing it down slightly to form a pancake shape. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Repeat this process with the remaining mixture, adding more oil to the pan as needed.
5. Drain and Serve
Once your pancakes are golden and crispy, transfer them to a paper towel-lined plate to drain any excess oil. Serve immediately while they’re still hot!
Helpful Tips
- Moisture is Key: Squeezing out excess moisture from the potatoes is crucial. If there’s too much water, the pancakes will become soggy instead of crispy.
- Don’t Overcrowd the Pan: Fry the pancakes in batches. Overcrowding the skillet will lower the temperature of the oil, resulting in soggy pancakes.
- Heat the Oil Properly: The oil should be hot but not smoking. To test if it’s ready, drop a small amount of the mixture into the pan—if it sizzles, it’s good to go!
Variations
- Cheesy Potato Pancakes: Add shredded cheese, such as cheddar or Parmesan, into the mixture for a cheesy twist.
- Sweet Potato Pancakes: Swap the regular potatoes with sweet potatoes for a healthier, slightly sweeter version.
- Vegan Option: You can make this recipe vegan by using flax eggs (1 tablespoon ground flax + 3 tablespoons water) in place of the eggs and skipping the dairy.
How to Serve
German Potato Pancakes are traditionally served with either applesauce or sour cream. The sweetness of applesauce pairs perfectly with the savory flavors of the pancakes. For a lighter option, sour cream adds a creamy richness. You can also enjoy these pancakes with a side of fresh salad or even as a filling breakfast topped with eggs.
Storage Instructions
These pancakes are best served fresh, but if you have leftovers, here’s how to store them:
- Let the pancakes cool completely.
- Place them in an airtight container.
- Store them in the refrigerator for up to 3 days.
To reheat, simply heat them in a skillet with a little oil or in the oven at 350°F for about 10 minutes until crispy again.
Nutrition Facts (Per Serving)
- Calories: 200
- Fat: 10g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 3g
- Sodium: 250mg
FAQs
Can I freeze these potato pancakes?
Yes, you can freeze them! Once cooled, place the pancakes in a single layer on a baking sheet and freeze for about 1-2 hours. After that, transfer them to a freezer-safe bag or container. When ready to eat, simply reheat in the oven or skillet.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes work wonderfully in this recipe. They will add a slight sweetness and a beautiful color to the pancakes. Just make sure to follow the same preparation method.
What kind of oil is best for frying?
I recommend using vegetable oil or canola oil for frying, as they have a high smoke point and are neutral in flavor. You can also use sunflower oil or grapeseed oil if you prefer.
Conclusion
German Potato Pancakes are a simple yet delicious dish that can be enjoyed any time of the day. Whether you’re looking for a savory snack or a side dish, these pancakes won’t disappoint. With just a few ingredients and simple steps, you can create a crispy, comforting treat that everyone will love. So, give this recipe a try, and let me know what you think!
