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German Potato Pancakes: Reibekuchen Recipe (Kartoffelpuffer)

German Potato Pancakes: Learn how to make the crispy, golden reibekuchen recipe, a traditional dish perfect with applesauce, sour cream, or smoked salmon.

Servings:

Makes 4 servings (about 8–10 pancakes, depending upon size)

Ingredients:

• 1½ lb (680 g) of starchy potatoes
• 1 medium onion
• 2 large eggs
• 2–3 tbsp (20–30 g) of potato starch
• ½ tsp salt
• freshly ground black pepper
• 2 to 3 tbsp each of butter and neutral oil for frying (sunflower or canola oil), more if needed

Instructions:

1. Preheat the oven to 200°F (95°C) and place two baking sheets with wire racks into the oven.
2. Use the fine side of a box grater or a food processor to grate the raw potatoes and onions. Place the grated mixture into a clean kitchen towel and squeeze out as much excess liquid as possible.
3. In a large bowl, combine the well-drained potatoes and onions with the eggs, flour, salt, and pepper. Use a wooden spoon or your hands to mix the ingredients. The batter should be slightly sticky, but not overly wet.
4. Melt the butter in a heavy-bottomed or non-stick skillet and add the oil over medium-high heat. Test the heat by dropping a small piece of batter into it; it should sizzle immediately.
5. Spoon 2–3 tablespoons of the potato mixture into the hot oil in the skillet, forming a small mound. Use the back of the spoon to gently flatten it into a pancake about 3 inches in diameter. Repeat this process, ensuring there’s enough space between each pancake for even frying. Depending upon the size of the skillet, you can do 3 to 4 pancakes at a time.
6. Fry each side for about 3–4 minutes, or until the edges are crispy and golden brown. Adjust the burner to a medium heat as needed to prevent burning. Add more butter and/oil as needed.
7. Transfer the pancakes to a plate lined with paper towels to absorb excess oil, and then onto the wire rack in the preheated oven.
8. Repeat with remaining potato mixture until all is used. Serve potato pancakes immediately.

Notes/Hints:

• The best potatoes to use are Russet or Yukon Gold potatoes
• You can omit the grated onion if you wish. 
• If the potato mixture is too liquid, add some more of the starch binder, such as potato starch or all-purpose flour.
• Use a mixture of butter and oil for frying. Adding oil to the butter, helps keeps the butter from burning.

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