German
⭐ Highly Rated
25 minmedium
GermanSnack
Recipe Story
origins & traditionsReibekuchen, also known as Kartoffelpuffer in some regions, are traditional German potato pancakes that have been enjoyed for generations across Germany. These crispy, golden-brown delights are made from simply grated raw potatoes mixed with onions, eggs, and a touch of flour to bind everything together. The exterior becomes wonderfully crispy while the interior remains tender and flavorful. Originally a peasant dish that made use of abundant potato harvests, Reibekuchen have evolved into a popular street food found at German festivals, Christmas markets, and casual gatherings. They are incredibly versatile and can be enjoyed as a savory snack with sour cream and chives, or as a sweet treat topped with apple sauce. The key to perfect Reibekuchen lies in removing excess moisture from the grated potatoes and frying them in hot oil until they achieve that signature crispy texture that makes them irresistible.
Instructions
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Peel the potatoes and coarsely grate them using a box grater or food processor. Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible over a bowl. Let the liquid sit for 5 minutes, then pour off the liquid and keep the starch that settles at the bottom.
Finely dice or grate the onion. In a large mixing bowl, combine the squeezed potatoes, onion, eggs, flour, and the reserved potato starch. Season generously with salt, black pepper, and a pinch of nutmeg. Mix thoroughly until well combined.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Test the oil by dropping a small amount of potato mixture - it should sizzle immediately.
Using a large spoon or measuring cup, scoop about 1/3 cup of the potato mixture into the hot oil. Flatten it gently with the back of the spoon to form a pancake about 1/2 inch thick and 4 inches in diameter. Do not overcrowd the pan.
Fry the pancakes for 4-5 minutes on the first side until deep golden brown and crispy. Carefully flip and cook for another 3-4 minutes on the second side until equally crispy and cooked through.
Transfer cooked Reibekuchen to a paper towel-lined plate to drain excess oil. Keep warm in a low oven while frying remaining batches. Serve immediately while hot and crispy.
Reibekuchen Potato Pancakes
3.7 (17)
Crispy golden potato pancakes, a beloved German street food classic made from grated potatoes, onions, and eggs, pan-fried to perfection and traditionally served with apple sauce or sour cream.
medium
45 min
6 servings
Ingredients
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Main Ingredients
- 1000 grams potatoes, peeled and grated
- 1 pieces onions, finely grated or minced
- 2 pieces eggs, lightly beaten
- 1/4 cups flour, all-purpose
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
- 1/4 teaspoons nutmeg, freshly grated (optional)
For Frying
- 8 tablespoons vegetable-oil
For Serving
- 3/4 cups sour-cream (optional)
Chef Tips
expert advice•The secret to crispy Reibekuchen is removing as much moisture as possible from the grated potatoes - this cannot be overstated.
•Work quickly after grating the potatoes as they oxidize and turn brown when exposed to air.
•Adding the reserved potato starch back into the mixture helps bind the pancakes and creates a better texture.
•For extra crispy edges, make the pancakes thinner rather than thicker.
•The oil temperature is crucial - too hot and they burn before cooking through, too cool and they become greasy.
•You can keep batches warm in a 200°F oven on a wire rack to maintain crispiness.
•Traditional toppings include apple sauce (sweet) or sour cream with chives (savory), but they are also delicious with smoked salmon and crème fraîche for an elegant variation.
•Some regional variations add a small amount of grated carrot or herbs to the mixture.
•Leftover potato mixture can be refrigerated for up to 24 hours, though you may need to drain additional liquid before frying.
