German Potato Pancakes Reibekuchen Recipe
Reibekuchen are crispy German potato pancakes, often sold at fairs and markets with applesauce. Unlike many Polish versions, in Germany they are very often eaten sweet, which can be surprising at the first bite. They make a great street snack but also a quick pan-fried lunch or dinner.
Reibekuchen are German potato pancakes with exceptionally crispy edges, traditionally served sweet with cold applesauce. This contrast – salty, golden pancakes and gently tangy applesauce – is completely different from many Polish versions eaten with sauce or sour cream. They are the essence of fairs and markets: simple, filling street food that smells of fried potatoes and brings back memories of winter walks between stalls.
Chef's tips
The most important step is squeezing the potatoes very thoroughly – the less liquid in the batter, the crispier the pancakes; I use a clean kitchen towel and squeeze really hard. The oil must be well heated but not smoking – if the batter soaks up the fat and the pancakes turn greasy, it’s a sign the pan is too cool. Fry rather smaller and thinner pancakes; it’s easier to get a golden, crispy crust and a cooked-through center.
How to serve
Serve them straight from the pan, still sizzling, with cold applesauce – just like at German Weihnachtsmärkte. For those who prefer a savory version, prepare a bowl of sour cream with chopped chives and pickled cucumber. They’re a great idea for a meatless Friday lunch or a warm snack for movie night, when everyone can grab a pancake from the plate on the coffee table.
Ingredients
- potatoes starchy, for pancakes - 800 g
- onion small - 1 piece
- egg - 2 pieces
- wheat flour heaping - 3 tablespoons
- salt to taste
- pepper to taste
- oil for frying, in a larger amount
- applesauce for serving, store-bought or homemade - 300 g
Preparation
- Peel the potatoes and grate them on a fine grater or in a food processor. Grate the onion on the same grater.
- Transfer the grated mixture to a sieve or clean kitchen towel and squeeze out as much liquid as possible, pressing with your hand. The less liquid, the crispier the pancakes will be.
- Transfer the squeezed potatoes to a bowl. If a layer of starch settles at the bottom of the bowl with the potato juice, you can add it back to the mixture and pour off the remaining liquid.
- Add the eggs, flour, salt, and pepper. Mix thoroughly; the batter should be thick but still spoonable.
- Heat a generous amount of oil in a large frying pan – the bottom should be well covered. The oil is hot enough when a small drop of batter starts to sizzle immediately.
- Spoon portions of the batter into the pan, flattening them slightly to form thin pancakes. Fry for 3–4 minutes on each side over medium heat until golden and crispy.
- Place the fried pancakes on a plate lined with paper towels to drain off excess oil.
- Serve the hot pancakes with cold applesauce or, if you prefer a savory version, with sour cream and chives.
Storage
Leftover pancakes taste best reheated in a dry pan or in the oven so they crisp up again. Store them covered in the fridge and eat within 1–2 days.
