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When it comes to the heart of German cuisine, few dishes embody tradition and comfort quite like Reibekuchen, or German potato pancakes. These crispy, golden-brown delights are more than just a popular street food; they hold a cherished place in the culinary heritage of Germany, often evoking memories of family gatherings and festive celebrations. Made primarily from potatoes, these pancakes are versatile and can be served as a savory dish or paired with sweet toppings, making them suitable for any meal of the day.

Authentic German Potato Pancakes

Craving a taste of Germany? Try these authentic German potato pancakes, or Reibekuchen! Made with freshly grated russet potatoes, onion, and a touch of nutmeg, these crispy delights are perfection when paired with applesauce or sour cream. Ideal for a snack or a side dish, they'll be a hit at any meal. Get your frying pan ready and enjoy a slice of German comfort food in just 30 minutes! Perfect for any occasion!
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Ingredients
  

4 large russet potatoes, peeled and grated

1 medium onion, grated

2 large eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

Salt, to taste

Pepper, to taste

1/4 teaspoon nutmeg (optional)

Vegetable oil, for frying

Applesauce or sour cream, for serving (optional)

Instructions
 

Start by grating the peeled potatoes and the onion. Place the grated potatoes into a fine-mesh strainer or clean kitchen towel to remove excess moisture. Let it sit for about 10 minutes and then squeeze out as much liquid as possible.

    In a large mixing bowl, combine the grated potatoes, grated onion, and eggs. Mix well until fully incorporated.

      In a separate bowl, whisk together the flour, baking powder, salt, pepper, and nutmeg (if using). Gradually fold this mixture into the potato and onion blend until just combined. Make sure not to overmix; a few lumps are okay.

        Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan.

          Once the oil is hot, use a ladle or 1/4 cup measuring cup to drop spoonfuls of the potato mixture into the skillet, flattening them gently with the back of the ladle to form patties about 1/4 to 1/2 inch thick.

            Fry the potato pancakes in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to avoid burning.

              Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. Repeat the process until all the batter is cooked.

                Serve warm with applesauce or sour cream on the side for dipping. Enjoy your authentic German potato pancakes!

                  Prep Time: 15 min | Total Time: 30 min | Servings: 4-6