Reibekuchen (German Potatoe Pancake)
Description
These classic German Reibekuchen are crispy on the outside and tender on the inside, made with grated potatoes, onions, and a binding mix of eggs and flour. The secret is using waxy potatoes and squeezing out excess moisture for that perfect crunch. Serve them hot with dark bread, butter, and traditional apple or sugar-root syrup for an authentic taste of Germany. Ideal for weekend brunches or as a comforting side dish.Ingredients
Directions
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Grate the waxy potatoes using a coarse grater over a sieve or colander to allow excess water to drain away.
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Squeeze the grated potatoes firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
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Finely grate one large onion and add it to the drained potatoes.
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Add 2 eggs, 1 teaspoon of salt, and enough flour or oat flakes to bind the mixture without making it too dense.
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Mix all ingredients thoroughly until a cohesive, moist batter forms.
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Heat oil in a frying pan over medium-high heat until shimmering hot.
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Scoop spoonfuls of the potato mixture into the pan and flatten them gently into cake shapes.
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Fry for 3-4 minutes per side until golden brown and crispy at the edges.
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Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
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Serve immediately while hot and crispy.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 288.8kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 22.5mg1%
- Total Carbohydrate 63.8g22%
- Dietary Fiber 8.2g33%
- Sugars 3.0g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use waxy potatoes (such as Yukon Gold or red potatoes) rather than starchy varieties for the best texture.
Squeezing out excess moisture from the potatoes is crucial for achieving crispy pancakes rather than sogy ones.
Traditional accompaniments include Schwarzbrot (dark rye bread) with butter and R&# 195;¼benkraut (sugar beet syrup) or Apfelkraut (apple syrup).
For a vegan version, omit the eggs and use a flax egg or extra flour/oats as a binder.
Adjust the amount of flour or oat flakes based on the wetness of your potato mixture; the batter should hold together but not be too thick.
These pancakes are best served immediately after frying for maximum crispiness.
