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Reibekuchen, or authentic German potato pancakes, are a beloved staple in German cuisine, cherished for their crispy texture and delightful flavor. These golden-brown delights often evoke memories of festive holiday markets or cozy family gatherings, where the enticing aroma of frying potatoes fills the air. The cultural significance of Reibekuchen extends beyond mere nourishment; they symbolize tradition, comfort, and the joys of home-cooked meals.

Authentic German Potato Pancakes

Discover the taste of Germany with these authentic potato pancakes, or Reibekuchen! Made with just a few simple ingredients, they are crispy on the outside and tender on the inside. Perfect for any meal, these delicious pancakes can be served with applesauce, sour cream, or fresh chives. Follow our easy recipe for a delightful treat that brings a taste of tradition right to your kitchen. Enjoy the perfect blend of flavors in every bite!
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Ingredients
  

4 large russet potatoes, peeled and grated

1 medium onion, finely chopped or grated

2 large eggs

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/4 tsp nutmeg (optional)

Oil for frying (vegetable or canola)

Applesauce, sour cream, or chives for serving

Instructions
 

Prep the Potatoes: Start by peeling the potatoes and grating them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.

    Combine Ingredients: In a large mixing bowl, combine the grated potatoes, finely chopped onion, eggs, flour, salt, pepper, and nutmeg. Mix until evenly combined. The mixture should be thick but spoonable.

      Heat the Oil: In a large skillet, pour enough oil to cover the bottom of the pan (about 1/4 inch deep). Heat the oil over medium-high heat until it's hot but not smoking.

        Fry the Pancakes: Using a spoon or an ice cream scoop, drop generous amounts of the potato mixture into the hot oil, flattening them slightly with the back of the spoon. Fry for about 4-5 minutes on each side until golden brown and crispy. You can cook 3-4 pancakes at a time depending on the size of your skillet.

          Drain and Keep Warm: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Keep the finished pancakes warm in an oven set to low heat while you fry the remaining mixture.

            Serve: Serve the potato pancakes hot, accompanied by applesauce, sour cream, or a sprinkle of fresh chives.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4-6