Reibekuchen – German Potato Pancakes

The word Reibekuchen literally translates into grated cake. Like most ethnic food everyone has their own version of “authentic” so you can definitely adjust the ingredients a bit to suit your taste. But don’t stray too far from the recipe or you won’t have a real Reibekuchen!

I decided to grill a few beer brats for dinner and wanted something other than our usual potato salad or corn on the cob side dish. Since brats are a German favorite I thought it would be a nice change to make a German side dish as well.

First I grated about 1/2 an onion.

Then I grated 1 1/2 lbs. of russet potatoes. I mixed the potatoes and onions to combine them and squeezed the mixture to get rid of the excess liquid.

I added 2 beaten eggs and the flour.

The seasonings and flour were added to the mix. I stirred it gently until everything was well combined.

Then I heated a skillet and added some oil to fry the Reibekuchen. After that it was simply a matter of forming the pancakes and laying them gently into the oil. When I could see the bottom edges had browned I turned the Reibekuchen over and finished browning them. We like them really crispy!

I drain the pancakes on paper towels but I don’t stack them!

Applesauce is a very traditional topping but I go for the sour cream!

 

Reibekuchen

Ingredients:

• 1 1/2 lbs. russet potatoes
• 2 eggs, beaten
• 1/2 onion
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon fresh parsley, chopped fine
• Oil for frying

 

Directions:

1. Wash and peel the potatoes
2. Grate the potatoes and onion over a large bowl
3. Squeeze the excess moisture out with your hands or in a clean, lint-free towel
4. Mix eggs and flour with potato mixture
5. Add salt, pepper, parsley, and nutmeg
6. Stir with a wooden spoon to thoroughly combine
7. Heat oil in a large skillet
8. Pat some of the potato mixture into a pancake with your hands and gently lay in the skillet
9. Flatten the potato mixture to make it uniformly thick
10. Fry until the bottom edges are browned then flip over and fry until browned and crispy

Drain on paper towels but do not stack the pancakes.