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German Potato Pancakes (Reibekuchen)

Irresistibly Crispy German Potato Pancakes (Reibekuchen) Recipe

German Potato Pancakes (Reibekuchen) offer crispy bites that transform any meal into comfort food bliss.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: German
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 medium Russet or Yukon Gold potatoes peeled
  • 1 medium onion finely grated or chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper optional
  • 1/4 cup flour can substitute with cornstarch for gluten-free
  • 1 large egg can replace with potato starch for a vegan version
For Frying
  • 1/4 inch oil high smoke point like vegetable or canola

Equipment

  • box grater
  • Mixing bowl
  • fine-mesh sieve
  • Frying pan

Method
 

Step-by-Step Instructions
  1. Wash and peel the potatoes and onion, then grate into a mixing bowl.
  2. Let the mixture sit for about 5 minutes, then drain excess liquid.
  3. Add salt, pepper, flour, and egg to the drained mixture and mix well.
  4. Heat enough oil in a frying pan to cover the bottom about 1/4 inch deep.
  5. Scoop the batter and drop into the hot oil, flattening slightly. Fry for 3–4 minutes until golden brown.
  6. Transfer cooked pancakes to a plate lined with paper towels and repeat with remaining batter.

Nutrition

Serving: 2pancakesCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 500mgFiber: 2gSugar: 1gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Serve hot, with apple sauce or sour cream as options. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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