German Potato Pancakes
also known as Kartoffelpuffer or Reibekuchen, are a delicious and popular dish in Germany. Here’s a recipe to make them: Ingredients: 4 large potatoes 1 small onion 2 eggs 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon black pepper Vegetable oil, for frying Sour cream or applesauce, for serving (optional) Instructions: Peel the potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a large bowl.
Finely grate the onion and add it to the bowl with the grated potatoes. Using a clean kitchen towel or cheesecloth, squeeze out any excess moisture from the grated potatoes and onion mixture. This will help the pancakes hold together better. In the bowl with the grated potatoes and onion, add the eggs, flour, salt, and black pepper. Mix everything together until well combined.
In a large frying pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. Take about 1/4 cup of the potato mixture and form it into a patty, pressing it together firmly. Repeat with the remaining potato mixture. Carefully place the potato patties into the hot oil, leaving some space between them. Flatten them slightly with a spatula. Fry the potato pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat if they brown too quickly or too slowly.
Once cooked, transfer the potato pancakes to a paper towel-lined plate to drain any excess oil. Continue frying the remaining potato mixture until it’s all used up, adding more oil to the pan as needed. Serve the German Potato Pancakes hot, either as a side dish or a main course. They can be enjoyed on their own or served with sour cream or applesauce. Note: You can keep the cooked pancakes warm in a low oven (around 200°F/95°C) while you finish cooking the rest. Enjoy your homemade German Potato Pancakes! They are best enjoyed fresh and crispy.