Optional toppings:
• Applesauce (a classic pairing)
• Sour cream or crème fraîche
• Smoked salmon or chives for a gourmet twist
Step 1: Prepare the potatoes and onion
Start by peeling the potatoes and onion. Grate them using the coarse side of a box grater or a food processor with a grating attachment. Traditional Reibekuchen have a bit of texture, so avoid overly fine grating.
Step 2: Remove excess moisture
Potatoes contain a lot of water, which can make your pancakes soggy if not removed. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible over the sink. The drier the mixture, the crispier your pancakes will be!
Pro tip: Let the liquid sit in a bowl for a minute. The starch will settle at the bottom. Carefully pour off the liquid, keeping the starch, and mix it back into your potato mixture for extra crispiness.
Step 3: Mix the batter
In a large bowl, combine the drained potatoes and onions with eggs, flour, salt, pepper, and nutmeg (if using). Stir well until everything is evenly coated. The mixture should be thick but still slightly wet. If it feels too loose, add a little more flour, one tablespoon at a time.
Step 4: Heat the oil
Pour about 1/4 inch of oil into a large frying pan and heat over medium-high heat. To check if the oil is hot enough, drop in a small bit of the potato mixture. If it sizzles right away, you’re good to go.
Step 5: Fry the pancakes
Scoop about 2 tablespoons of the potato mixture per pancake and carefully place it into the hot oil. Flatten each mound gently with the back of a spoon to about ½ inch thickness. Fry for about 3–4 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Once done, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Keep warm in a low oven (about 100°C or 200°F) while frying the rest.
Step 6: Serve and enjoy
Reibekuchen are best enjoyed fresh and hot, straight from the pan! Serve them traditionally with applesauce, or try them with sour cream and smoked salmon for a more modern twist. Each bite will transport you to a charming German market stall.
Guten Appetit!
Enjoy these hearty, crispy delights and savor a piece of German culinary tradition. Would you like some pairing ideas or tips for making these ahead of time? Let me know!
