‘Reibekuchen’ are delicious fried German Potato Pancakes made from freshly grated potatoes. Crispy on the outside, tender and juicy on the inside. Grated potatoes and onions are combined with eggs, flour, and nutmeg, and a pinch of salt. Quickly fried golden-brown and served with a side of apple sauce
In Germany, this recipe is known as ‘Reibekuchen’ or ‘Kartoffelpuffer’. Growing up it was always on our meal rotation.
Known originally as a poor man’s recipe it made a perfect lunch.
Side note: When growing up (and to some extent still today) Germans eat their main (warm) meal at lunchtime.
What Ingredients You’ll Need To Make This Recipe
How To Make German Potato Pancakes
Making this potato pancake recipe is easy.
- Grate potatoes and onion. (I use a box grater.)
- Transfer grated potatoes and onion onto a clean kitchen towel. Squeeze excess moisture.
- Combine grated potatoes, onion, eggs, flour, nutmeg, and salt in a medium mixing bowl.
- Preheat 1-2 tablespoons of vegetable oil over medium-high heat. Drop a ¼ cup of the potato pancake mixture into the hot oil. Use the back of the cup to lightly flatten the pancake.
- Add 3-4 additional scoops (depending on the size of your skillet or frying pan). Make sure to leave space between the pancakes. Fry until golden-brown on both sides, flipping once.
- Transfer onto a paper towel covered plate. Allow excess grease to drip off. Serve with apple sauce.
Expert Tips and Notes
- Depending on how watery your potatoes are, you might need to add an extra tablespoon of flour.
- Make sure you take enough time to squeeze the potatoes through a (clean) kitchen towel. Removing the excess water is key and will prevent the potato pancakes from falling apart.
- You’ll want the potato mixture to be moist but not running.
- My Oma used to fry potato pancakes in ‘Schmalz’ (lard), but it’s something I just don’t keep. So I always sub with an unflavored vegetable oil such as canola or sunflower oil.
- Adding a dollop of sour cream is not traditional to my family, but I’ve found out it’s an excellent idea! 🙂
Is This Recipe A Main Dish or A Side Dish?
In my house, potato pancakes were the main dish. But you can also serve it as a side dish. Simply serve fewer pancakes per person.
This recipe would be great with Schnitzel and German Red Cabbage. I’d also throw in a side of creamy Cucumber Salad.
More Simple Side Dishes You’ll Love
- Honey Roasted Sweet Potatoes
- Bacon Rolls – Stuffing rolled in bacon!
- Potato Dumplings
- Roasted Brussels Sprouts
- Kn̦del РGerman Bacon and Bread Dumplings
Ingredients
Instructions
- Grate potatoes and onion. (I use a box grater.) Transfer grated potatoes and onion onto a clean kitchen towel. Squeeze excess moisture.
- Combine grated potatoes, onion, eggs, flour, nutmeg, and salt in a medium mixing bowl.
- Preheat 1-2 tablespoons of vegetable oil over medium-high heat. Drop a ¼ cup of the potato pancake mixture into the hot oil. Use the back of the cup to lightly flatten the pancake.
- Add 3-4 additional scoops (depending on the size of your skillet or frying pan). Make sure to leave space between the pancakes. Fry until golden-brown on both sides, flipping once.
- Transfer onto a paper towel covered plate. Allow excess grease to drip off. Serve with apple sauce.
Hanne
This is the exact recipe my Mom used when I was growing up! Thank you for sharing! Fantastisch!