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German Potato Pancakes (Reibekuchen)

Crispy, golden German potato pancakes made with grated potatoes and onions, served with sour cream and fresh chives.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 4 large russet potatoes peeled and grated
  • 1 medium onion finely grated
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup vegetable oil for frying
Garnish
  • 1/2 cup sour cream
  • 1/4 cup fresh chives chopped

Equipment

  • Box grater or food processor
  • Large skillet
  • Large mixing bowl
  • Kitchen towel

Method
 

Preparation
  1. Grate the potatoes and onion, place in a clean kitchen towel, and squeeze out all excess liquid.
  2. Combine the squeezed potato-onion mixture, eggs, flour, salt, pepper, and nutmeg in a large bowl until well mixed.
  3. Heat vegetable oil in a large skillet over medium heat until it shimmers.
  4. Drop 1/4 cup portions of batter into the hot oil and flatten with a spatula to 1/2 inch thickness.
  5. Fry for 3-4 minutes per side until golden brown and crispy.
  6. Remove pancakes to a paper towel-lined plate to drain excess oil.
  7. Serve hot, topped with a dollop of sour cream and fresh chives.

Notes

For best texture, squeeze out as much moisture as possible from the potatoes. Keep cooked pancakes warm in a 200°F oven while preparing the remaining batches.