🧈 German Potato Pancakes (Reibekuchen)
Serves 4 | Prep: 15 min | Cook: 15 min | Total: ~30 min
🛒 Ingredients
2 lbs (about 4 medium) russet or Yukon Gold potatoes, peeled
1 small onion, peeled
2 large eggs, beaten
2 tbsp all-purpose flour (or matzo meal, cornstarch, or almond flour for GF)
½ tsp salt
¼ tsp black pepper
Optional: 1 clove garlic, minced (for extra zing!)
Neutral oil for frying (sunflower, canola, or vegetable)
🍎 Classic Pairings: Applesauce, lingonberry jam, sour cream, smoked salmon, or chives
👩🍳 Step-by-Step Instructions
1️⃣ Grate the Potatoes & Onion
Use a box grater or food processor to finely shred potatoes and onion.
Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
💡 Why? Less moisture = crispier pancakes!
2️⃣ Mix the Batter
In a large bowl, combine:
Squeezed potato-onion mixture
Eggs
Flour
Salt, pepper, and garlic (if using)
Stir until well combined. The mixture should hold together when pressed.
🧈 Pro Tip: Let sit 5–10 minutes — flour absorbs residual moisture for better binding.
3️⃣ Heat the Oil
In a large skillet, heat ¼ inch of oil over medium-high heat.
Test with a small piece of batter — it should sizzle immediately.
4️⃣ Form & Fry
Scoop about ¼ cup of batter per pancake and flatten slightly with a spatula.
Don’t overcrowd the pan — work in batches.
Fry 3–4 minutes per side, until deep golden brown and crispy.
Drain on paper towels to remove excess oil.
5️⃣ Serve Hot!
Serve immediately while warm and crunchy.
Top with:
Warm applesauce (classic!)
A dollop of sour cream or crème fraîche
Fresh chives or parsley
Or go savory: smoked salmon & red onion
🍽️ Serving Idea: Stack two pancakes with sour cream and caviar for a gourmet appetizer!
🌈 Variations & Pro Tips
🧀 Cheesy Twist: Fold in ½ cup shredded Gruyère or cheddar before frying
🌶️ Spicy Kick: Add pinch of cayenne or grated jalapeño
🌱 Vegan Option: Swap eggs for 2 tbsp flaxseed meal + 5 tbsp water (let sit 5 mins)
🧊 Make-Ahead Magic: Grate and squeeze potatoes ahead; store in water (change once), drain, and use within 24 hrs
❄️ Freeze Uncooked: Shape into patties, freeze on tray, then bag. Fry from frozen (+1–2 mins per side)
🥔 No Russets? Yukon Golds work — just expect slightly softer edges
🧠 Why These Stay Crispy (Not Soggy!)
The key is removing moisture and frying hot:
Wet batter = steam = soft pancakes
High heat + dry mix = instant crust that seals in tenderness
And because we use minimal flour, the potato flavor shines through — no gummy texture here.
❤️ Final Thought: More Than a Pancake — It’s a Taste of Tradition
These German Potato Pancakes aren’t just food — they’re memories. Of autumn fairs. Of grandmothers squeezing potatoes in dish towels. Of sharing a plate with someone you love while saying, “One more?”
They prove that sometimes, the simplest ingredients — potatoes, onion, egg, salt — become something extraordinary with just a little care and a hot pan.
So fire up the stove, let the house fill with that warm, buttery aroma, and serve them up with pride.
Because golden, crispy comfort is only 30 minutes away. 💛