BUTTERY GERMAN POTATO PANCAKES
Buttery German potato pancakes, also known as Reibekuchen, are crispy on the outside and tender on the inside. Perfectly seasoned, these pancakes are a comforting side dish or a satisfying snack to enjoy with applesauce or sour cream.
Ingredients
- 4 medium potatoes peeled and grated
- 1 small onion finely chopped
- 1 large egg
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter for frying
- 2 tablespoons vegetable oil for frying
- Applesauce or sour cream optional, for serving
Instructions
- Prepare the Potatoes: Grate the potatoes and place them in a clean kitchen towel. Squeeze out excess moisture to ensure the pancakes crisp up nicely.
- Make the Batter: In a large bowl, combine the grated potatoes, chopped onion, egg, flour, baking powder, salt, and pepper. Stir until well mixed.
- Fry the Pancakes: Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Spoon about 2 tablespoons of the potato mixture into the skillet and flatten it slightly to form a pancake. Fry for 3-4 minutes on each side, until golden brown and crispy. Repeat with remaining batter, adding more butter and oil as needed.
- Serve: Serve the pancakes hot with applesauce or sour cream on the side for dipping.
Notes
- Make Ahead: You can prepare the batter in advance and store it in the fridge for up to 24 hours. Fry the pancakes when ready to serve.
- Customizing the Flavor: Add fresh herbs like parsley or dill to the batter for extra flavor. For a spicier version, you can add a pinch of cayenne pepper.
- Serving Suggestions: Serve these pancakes with a dollop of applesauce or sour cream for an authentic touch. They also pair wonderfully with roast meats or a side salad.
- Storage Tips: Leftover pancakes can be stored in the fridge for up to 2 days. Reheat in the oven or a skillet to keep them crispy.