Potato Pancakes from Germany

Instructions:

1. Prepare the Potatoes:

• Peel the potatoes and grate them finely using a box grater or a food processor. The finer the grating, the crispier your pancakes will be.
• Place the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is key to achieving the crispy texture that makes Reibekuchen so irresistible.

1. Prepare the Onion:

• Peel and finely chop the onion. You can also grate the onion, but be careful as the onion juice can be quite strong and might overpower the flavor of the potatoes.

1. Mix the Ingredients:

• In a large mixing bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and garlic powder (if using). Mix everything together until well combined. The batter should be thick but not too dry. If it feels too wet, add a bit more flour until it reaches the right consistency.

1. Heat the Oil:

• Heat about 2–3 tablespoons of vegetable oil or clarified butter in a large skillet or frying pan over medium heat. You want enough oil to cover the bottom of the pan so the pancakes can fry evenly.

1. Fry the Potato Pancakes:

• Once the oil is hot, spoon about 2 tablespoons of the potato mixture into the pan. Flatten the spoonful into a round pancake shape. Depending on the size of your skillet, you may need to fry the pancakes in batches.
• Fry the pancakes for 3–4 minutes on each side, or until golden brown and crispy. Use a spatula to flip them carefully. Adjust the heat if necessary to ensure they don’t burn but cook through properly.

1. Drain and Serve:

• Once the pancakes are golden and crispy, transfer them to a plate lined with paper towels to drain any excess oil.
• Serve the Reibekuchen hot, with a side of applesauce or a dollop of sour cream. You can also garnish them with fresh parsley or chives for an extra burst of flavor.

Tips for Perfect Reibekuchen:

• Potato Choice: Use starchy potatoes like Russets, as they produce a fluffier texture. Waxy potatoes will make the pancakes too dense.
• Grating: The finer the grating, the crisper the pancakes will be. If you want extra crispiness, you can also add a tablespoon of cornstarch to the mixture.
• Oil Temperature: Ensure the oil is hot enough to fry the pancakes without them absorbing too much oil. The oil should sizzle when the batter hits the pan.
• Toppings: While applesauce is the most traditional accompaniment, Reibekuchen also pairs wonderfully with sour cream, smoked salmon, or even a sprinkle of sugar for a sweet twist.

Variations:

• Reibekuchen with Bacon: Add finely chopped bacon to the batter for an extra layer of smoky flavor.
• Vegetarian Option: You can make a vegetarian version by skipping the bacon or serving it with a side of sautéed mushrooms or a green salad.
• Spicy Reibekuchen: If you like a little heat, add a pinch of cayenne pepper or some finely chopped chili to the mixture.

Serving Suggestions:

• As a Side Dish: Reibekuchen are commonly served as a side dish to meats, particularly sausages (like bratwurst) or roast pork.
• Street Food Style: In Germany, you’ll often find these crispy delights served as street food at local festivals, with a side of warm applesauce and maybe a cold beer.
• Brunch or Light Meal: Pair Reibekuchen with a fresh green salad for a light meal or enjoy them as part of a festive brunch spread.

A Slice of German Tradition:

Potato pancakes are more than just a meal—they’re a reminder of Germany’s rich culinary tradition, where hearty, simple ingredients are transformed into something extraordinary. Whether you’re enjoying them at a bustling Christmas market in Cologne or making them at home, these Reibekuchen bring a touch of Germany’s warmth and hospitality to any table. Enjoy!