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German cuisine is renowned for its hearty and comforting dishes, steeped in tradition and rich flavors. It draws from the diverse landscapes and agricultural bounty of the country, where fresh ingredients play a pivotal role in everyday cooking. Among the many beloved dishes of Germany, potato pancakes, or "Reibekuchen," hold a special place in the hearts of locals and visitors alike. These crispy, golden delights are not just a staple at festive gatherings; they are a beloved comfort food that evokes memories of family meals and regional festivals.

Authentic German Potato Pancakes

Experience the taste of Germany with these authentic German potato pancakes! Made with simple ingredients like russet potatoes, onion, and eggs, these crispy treats are easy to whip up. Perfect as a side dish or snack, they're traditionally served with applesauce or sour cream for a delightful flavor combination. Enjoy a crispy, golden-brown exterior and a soft interior in just 40 minutes. Gather your friends and family for this delicious treat!
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Ingredients
  

4 medium-sized russet potatoes (about 2 pounds)

1 small onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder (optional)

Vegetable oil or clarified butter for frying

Applesauce or sour cream (for serving)

Instructions
 

Prep the Potatoes: Peel the potatoes and rinse them with cold water. Grate them using a box grater or a food processor. Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.

    Mix the Ingredients: In a large bowl, combine the grated potatoes, finely grated onion, eggs, flour, salt, black pepper, and garlic powder (if using). Mix well until all the ingredients are fully incorporated.

      Heat the Oil: In a large skillet, pour in enough vegetable oil or clarified butter to coat the bottom (about 1/4 inch). Heat over medium-high heat until the oil is shimmering.

        Fry the Pancakes: Using a tablespoon or a small ice cream scoop, drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Make sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crisp.

          Drain and Keep Warm: Once the pancakes are cooked, transfer them to a paper towel-lined plate to drain excess oil. If making multiple batches, keep them warm in a low oven (around 200°F) while you finish frying the rest.

            Serve: Serve the hot German potato pancakes with a generous dollop of applesauce or sour cream on the side. Enjoy!

              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings