Description
Crispy German potato pancakes, or Reibekuchen, that are golden brown and perfect for any meal. Easy to make and full of flavor.
Ingredients
Scale
- 1 lb russet potatoes
- 1 small yellow onion
- Pinch of salt
- Pinch of black pepper
- 3 tbsp all-purpose flour
- 1 large egg
- Vegetable oil for frying
Instructions
- Wash and peel the potatoes, then grate them into a bowl using the large grating side of a box grater.
- Grate the onion into the same bowl, allowing its flavor to mingle with the potatoes.
- Drain off as much excess liquid from the potato mixture as possible for optimal crispiness.
- Add the salt, pepper, flour, and egg into the potato-onion mixture, and mix everything together into a thick batter.
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat.
- Scoop about 2 tablespoons of the potato batter into the hot oil for each pancake, flattening slightly with a spoon.
- Fry the pancakes for 3-4 minutes per side until they are deeply golden brown and crispy.
- Transfer the cooked pancakes to a paper towel-lined plate, then give them a second fry for 30-60 seconds per side for extra crunch.
- Serve the potato pancakes hot and crispy with your choice of toppings.
Notes
Drain excess liquid for crispier pancakes. You can freeze uncooked batter for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg