Description
These German Potato Pancakes, also known as Reibekuchen or Kartoffelpuffer, offer a crispy exterior and a tender potato interior, making them a perfect comfort food. Enjoy them as a side dish, appetizer, or main course, paired with various toppings.
Ingredients
Scale
2 lbs Russet potatoes, peeled
1 large yellow onion, peeled
1 large egg, beate
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 cup vegetable oil for frying
Instructions
- Grate the peeled potatoes and onion in a large bowl
- Squeeze out excess moisture from the grated mixture using a towel or cheesecloth
- Combine the drained mixture with egg, flour, salt, pepper, and nutmeg in a bowl
- Heat oil in a skillet over medium-high heat
- Drop spoonfuls of the mixture into the skillet and flatten them
- Fry until golden brown, about 4-6 minutes per side
- Drain on paper towels and keep warm
Notes
The key to crispy pancakes is removing as much moisture as possible.
Avoid overcrowding in the skillet to maintain oil temperature.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg