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To create the perfect Reibekuchen, selecting the right ingredients is crucial. Each component plays a significant role in achieving the ideal flavor and texture, ensuring that your potato pancakes are a hit with everyone.

German Potato Pancakes

Dive into the delightful world of German potato pancakes, known as Reibekuchen. These crispy, golden-brown treats are a beloved staple in German cuisine, embodying warmth and tradition. With a perfect blend of starchy potatoes, onions, and eggs, they achieve a crispy exterior and tender interior. Enjoy them with applesauce or sour cream for a classic taste. Discover tips for preparation and frying to ensure your Reibekuchen turn out perfectly crispy every time, and explore creative serving ideas that elevate this comforting dish.
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Ingredients
  

4 medium-sized potatoes (about 1.5 pounds), starchy variety preferred

1 small onion, grated

2 large eggs

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

1/2 tsp smoked paprika (optional)

Vegetable oil (for frying)

Applesauce or sour cream (for serving)

Instructions
 

Prep the Potatoes: Peel the potatoes and wash them thoroughly. Grate them using a box grater or a food processor. To prevent browning, work quickly or place the grated potatoes in a bowl of cold water until ready to use.

    Drain and Squeeze: Drain the grated potatoes in a colander, pressing down gently to remove excess moisture. For an even better texture, place the drained potatoes in a clean kitchen towel and wring it out to remove as much liquid as possible.

      Mix the Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, black pepper, garlic powder, and smoked paprika. Stir until well combined. The mixture should be somewhat sticky.

        Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom about 1/4 inch deep. Heat the oil over medium heat until shimmering (around 350°F, if you have a thermometer).

          Fry the Pancakes: Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spatula for even cooking. Ensure there’s enough space between pancakes (fry in batches if necessary). Cook for 3-4 minutes on each side until golden brown and crispy.

            Drain the Pancakes: Once cooked, transfer the pancakes onto a plate lined with paper towels to absorb excess oil. You can keep them warm in a low oven (200°F) while you cook the remaining batches.

              Serve: Finish with a sprinkle of sea salt and serve hot with applesauce or sour cream on the side for dipping. Enjoy your homemade German potato pancakes!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6 servings