German Potato Pancakes
German potato pancakes are a year-round street food staple, and after you make a batch, you’ll know why. They work well as a meal, a snack, or even a mid-morning pick-me-up. Plus, if you happen to have any leftovers, reheating them in a pan the next day makes them even more delicious.
Traditional German Potato Pancake Recipe
A bowl should include the grated raw potatoes and onion.
Add the flour, egg, salt, and pepper—mix well.
Cook pancakes in two batches for crispier results: The patties should be cooked for three to four minutes on each side. Allow it rest for a moment or two while you cook the residue. For an incredible crunch, re-fry for one minute on each side.
Garnish with your preferred sweet or savory toppings and serve hot.
Need some German flair without leaving the house? Get in the mood for some classic German potato pancakes with this batch! Fritters that are fluffy, lacey, crispy-edged, and irresistibly irresistible are made with a basic batter of shredded potatoes.
Not only are they delicious warm from the pan, but I also adore reheating breakfast leftovers for an extra crunch! These reibekuchen are a true German classic, and they’re perfect for any occasion, whether you want to add sweet or savory toppings.
Pancakes made with potatoes in Germany
Indulge in the delectable German Potato Pancakes and savor the robust tastes of Germany. The ideal comfort meal, with its crispy outside and soft inside.
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Meal PreparationGerman cuisineEasy to Make in Just Ten MinutesCooking Time: 20 minutesTime Required: 30 minutesEight Pancakes, Per Serving
Recipe Items
1 pound of russet potatoes
an onion, little and yellow
An additional pinch of salt, or more, to taste
Onion powder for savoury pancakes
Three tablespoons of all-purpose flour
a single big egg
Fry food in vegetable oil
Instructions
Get the potatoes clean and peel them. Transfer the vegetables to a basin by shredding them with the wide side of a box grater. Add the grated onion to the same basin.
Remove as much liquid as you can from the potato mixture if it pools.
Toss the potato-onion combination with the flour, salt, pepper (if you’re creating savory pancakes), and egg. To make a thick batter, combine all the ingredients together using your hands.
In a large skillet set over medium heat, warm up one or two tablespoons of vegetable oil. Flatten 2 tablespoons of potato batter each pancake using the back of a spoon or spatula before dropping into the heated oil.
Cook the pancakes in a skillet over medium-high heat for three to four minutes, or until they are golden brown and crisp. Place on top of a paper towel-lined ovenproof dish.
If you want your pancakes additional crispness, cook them a second time, this time for 30 to 60 seconds on each side.
The potato pancakes are best served hot and crispy, so don’t wait. Serve with your choice of toppings, such as applesauce, brown sug
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