Crispy German Potato Pancakes

This crispy German potato pancake recipe has been a staple in my kitchen ever since I learned it from my German neighbor. The combination of finely grated potatoes with just the right amount of onion creates that authentic balance between crispy exterior and tender interior that traditional Reibekuchen are known for.

I first made these potato pancakes during a cold winter evening when I needed something comforting yet simple. Since then they have become a requested favorite whenever family visits creating that wonderful nostalgic aroma throughout the house.

Ingredients

• Starchy potatoes: they provide the perfect texture I recommend Russet or Yukon Gold for best results
• Yellow onion: adds subtle flavor without overpowering look for firm onions without soft spots
• Large eggs: act as the binding agent while adding richness fresh eggs work best
• All purpose flour: helps hold everything together use unbleached for a slightly nuttier flavor
• Sea salt: enhances all the flavors coarse sea salt has a more complex mineral profile
• Neutral oil for frying: choose one with a high smoke point like canola or vegetable oil

Step-by-Step Instructions

Extract Moisture:

Thoroughly squeeze the grated raw potatoes in a clean kitchen towel until no more liquid comes out. This step is absolutely crucial for achieving crispy pancakes. I typically spend at least 2 minutes wringing out the potatoes working in batches if necessary. The potatoes should feel relatively dry to the touch when finished.

Mix The Batter:

Combine the dried grated potatoes grated onion eggs flour and salt in a large bowl. Mix with your hands or a sturdy wooden spoon until everything is evenly incorporated. The consistency should be like a thick porridge that holds together when scooped. If it seems too wet add flour one tablespoon at a time. The mixture should be cohesive but not dry or doughy.

Heat The Oil:

Add about 3 tablespoons of oil to a large heavy bottomed skillet and heat over medium heat. The oil should shimmer but not smoke. Test with a small piece of potato mixture if it sizzles gently the oil is ready. Maintaining the right temperature ensures pancakes that are golden and crispy not soggy or burnt.

Form And Fry:

Scoop about 1/4 cup of mixture for each pancake pressing it down gently with a spatula to create rounds about 1/4 inch thick. Leave enough space between each pancake for easy flipping. Cook for 3 to 4 minutes on each side until deeply golden brown with crispy edges. The centers should feel firm when pressed lightly.

Drain And Serve:

Transfer the finished pancakes to a paper towel-lined plate to absorb excess oil. Stack them in a single layer if possible to maintain crispness. Serve immediately while hot for the best texture and flavor experience.

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I discovered that using a box grater with the smallest holes creates the perfect texture for authentic German potato pancakes. My grandmother used to insist that the finer the grate the more authentic the pancake and after years of making them I completely agree. The difference between a coarsely grated and finely grated potato is remarkable in the final product.

Storage And Reheating

These potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating place them on a baking sheet in a single layer and warm in a 350°F oven for 10 minutes. This method restores their crispy texture much better than microwaving which tends to make them soggy. If you want to make them ahead for a party you can partially cook them until just golden then finish them in the oven right before serving.

Traditional Serving Suggestions

In Germany these potato pancakes are often served with applesauce unsweetened sour cream or a simple herb yogurt sauce. For a more substantial meal they pair wonderfully with a side of braised red cabbage or a crisp green salad. During the Christmas markets in Germany you'll find vendors selling them topped with a sprinkle of sugar which creates a delightful sweet and savory contrast. At home I love setting up a toppings bar so everyone can customize their pancakes.

Troubleshooting Common Issues

If your pancakes are falling apart while cooking the mixture might be too wet. Add more flour one tablespoon at a time until it holds together. Conversely if they seem tough or doughy you may have added too much flour. The oil temperature is also crucial if the oil is not hot enough the pancakes will absorb too much oil and become soggy. If the pancakes are browning too quickly but staying raw inside the heat is too high. Adjust accordingly for perfect results every time.

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Frequently Asked Questions

→ How do I make potato pancakes crispy?

Squeeze out excess moisture from the grated potatoes and ensure the oil is hot before frying. This will make them crispy.

→ What is the best way to serve potato pancakes?

Serve them fresh and hot with applesauce, sour cream, or other favorite dipping sauces on the side.

→ Can I prepare potato pancakes in advance?

While best served fresh, you can keep them warm in a preheated oven at 200°F (90°C) while cooking additional batches.

→ What type of potatoes work best?

Use starchy potatoes, as they provide the best texture and moisture balance for frying.

→ Can I make them thicker or thinner?

For thicker pancakes, use less flour. For thinner ones, add more flour to the mixture until the desired consistency is reached.