German Potato Pancakes

German Potato Pancakes, known as Reibekuchen or Kartoffelpuffer, are crispy and delicious potato fritters traditionally served with applesauce or sour cream. Here’s a classic recipe to make them at home:

🇩🇪 German Potato Pancakes (Reibekuchen / Kartoffelpuffer)

Ingredients (makes about 8 pancakes):

• 2 pounds (about 900g) potatoes (starchy type like Russet or Yukon Gold)

• 1 small onion

• 2 eggs

• 2–3 tablespoons all-purpose flour

• 1 tsp salt

• ¼ tsp ground black pepper (optional)

• Oil for frying (vegetable or canola)

Optional for serving:

• Applesauce (traditional)

• Sour cream or quark

• Chives or parsley for garnish

Instructions:

1. Prepare the Potatoes and Onion:

   • Peel and grate the potatoes and onion using a box grater or food processor.

   • Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible. The drier the mix, the crispier the pancakes.

2. Mix the Batter:

   • Transfer the squeezed potato-onion mixture to a bowl.

   • Add eggs, flour, salt, and pepper. Mix well until combined.

3. Heat the Oil:

   • In a large skillet, heat about ¼ inch of oil over medium-high heat.

4. Fry the Pancakes:

   • Drop heaping tablespoons of the mixture into the hot oil.

   • Flatten each pancake slightly with the back of the spoon.

   • Fry until golden brown and crisp, about 3–4 minutes per side.

   • Transfer to a paper towel-lined plate to drain.

5. Serve Warm:

   • Serve immediately with applesauce or sour cream.

Tips:

• For extra crispiness, avoid overloading the pan.

• You can keep them warm in a 200°F (95°C) oven while finishing batches.

• Some variations include a bit of nutmeg or garlic in the batter.