Homemade German Potato Pancakes
These Classic German Potato Pancakes (also known as Reibekuchen or Kartoffelpuffer) bring the cozy atmosphere of a European holiday market right into your kitchen. There is something incredibly comforting about the sound of these hitting a hot, oiled skillet and the savory aroma of onions and potatoes frying to golden perfection.
Ingredients
- 2 lbs Russet potatoes peeled
- 1 small yellow onion
- 2 large eggs lightly beaten
- 3 tbsp all-purpose flour
- 1 tsp salt plus more for serving
- ¼ tsp black pepper
- Vegetable oil for frying
Instructions
- Grate: Using a box grater, finely grate the potatoes and the onion into a large bowl.
- Drain: Transfer the mixture to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as humanly possible over the sink.
- Mix: In a clean bowl, combine the dried potato/onion mix with eggs, flour, salt, and pepper. Stir until a thick batter forms.
- Fry: Heat ¼ inch of oil in a large skillet over medium-high heat. Drop ¼ cup of batter into the pan for each pancake, flattening slightly.
- Golden Brown: Cook for 3–5 minutes per side until deeply golden and crispy.
- Drain: Place on paper towels to remove excess oil and serve hot with your favorite toppings.