Germany Reibekuchen (Potato Pancakes)
Reibekuchen is a German word meaning “grated cakes” that is synonymous with kartoffelpuffer, a more specific name that translates to “potato pancakes.” These snacks are an extremely popular German street and fair food. This dish is such a cultural staple that local sayings reportedly suggest that in hard times, struggling Germans should start a reibekuchen stall because it will undoubtedly be prosperous. Freshly fried, warm, and crispy, these delicious pancakes are traditionally served with sour cream, applesauce, or fruit preserves.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (900 g) potatoes, peeled and grated
- 2 Tbsp (15 g) all-purpose flour
- 1½ (7.5 g) tsp salt
- ¼ tsp (1.5 g) baking powder
- ¼ tsp (1.5 g) ground black pepper
- 2 eggs (beaten)
- 1 Tbsp (10 g) grated onion
- 1 Tbsp (15 ml) minced parsley
- 2 Tbsp (28 g) butter, more as needed for frying
Directions
- Wrap grated potato in cheesecloth and squeeze to remove as much moisture as possible.
- Combine flour, salt, baking powder, and black pepper in a medium-size bowl.
- Add potatoes, eggs, onion, and parsley, mixing until well-combined.
- Place butter in a large skillet set over medium heat.
- Add large spoonfuls of the potato mixture to the hot butter, pressing them down slightly and working in batches to avoid overcrowding.
- Cook pancakes for about 3 minutes on each side, until golden-brown.
- Transfer fried pancakes to a paper towel-lined plate to drain.
- Repeat steps 4–7 until all the potato mixture is used.
- Serve potato pancakes hot.
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