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German potato pancakes, known as "Reibekuchen" or "Kartoffelpuffer," are a beloved staple in German cuisine, celebrated for their crispy exterior and tender interior. These savory delights have transcended generations, becoming a symbol of comfort and home-cooked meals across Germany. Their cultural significance is deeply rooted in the country’s agricultural history, where potatoes played a crucial role in the diet of rural communities. Today, potato pancakes are not only a favorite during the festive season but also a popular dish enjoyed year-round, often served at fairs and local markets.

Authentic German Potato Pancakes

Discover the deliciousness of authentic German potato pancakes with this easy recipe! Made with grated russet potatoes, onion, and just a few simple ingredients, these crispy treats are perfect for any occasion. After frying to golden perfection, serve them hot with a dollop of applesauce or sour cream for a delightful experience. Quick to prepare in just 30 minutes, this dish is sure to become a family favorite. Perfect for breakfast, lunch, or dinner!
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Ingredients
  

4 large russet potatoes, peeled and grated

1 small onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

Vegetable oil, for frying

Applesauce or sour cream, for serving (optional)

Instructions
 

Prepare Potatoes: After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.

    Combine Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix well until all ingredients are evenly incorporated.

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

        Fry Pancakes: Take about 1/4 cup of the potato mixture and form it into a patty. Carefully place it in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.

          Drain: Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil.

            Serve: Serve hot with applesauce or sour cream on the side for dipping.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6 pancakes