Crispy German Potato Pancakes with Applesauce
Enjoy the delightful flavors of traditional German Potato Pancakes, also known as Reibekuchen. These golden-brown pancakes are made with freshly grated potatoes and onions, whisked together with eggs and a hint of parsley. Crispy on the outside and tender on the inside, they make for a perfect hearty breakfast or snack. Serve these delectable pancakes warm with a side of homemade applesauce for a touch of sweetness that complements their savory taste. Perfect for sharing with family and friends!
N/A
Servings
300
Calories
9
Ingredients
Ingredients
Potatoes
3 lbs (Peeled and shredded)
Onion
1 large (Quartered and shredded)
Eggs
3 (Beaten)
All-purpose flour
1/2 cup (Sifted)
Baking powder
1 teaspoon (N/A)
Salt
1 teaspoon (N/A)
Parsley
1 tablespoon (Chopped)
Vegetable oil
For frying (N/A)
Applesauce
To serve (N/A)
Instructions
1
Peel the potatoes and place them in a bowl of cold water to prevent browning until ready to use.
2
Using a food processor fitted with the medium shredding blade, shred the potatoes and quartered onion. Alternatively, you can grate them by hand.
3
Once shredded, transfer the potato and onion mixture to a clean dish towel or several layers of paper towels. Squeeze out any excess moisture to ensure crispiness when frying.
4
In a large mixing bowl, combine the drained potato-onion mixture with the beaten eggs, all-purpose flour, baking powder, parsley, and salt. Mix until just combined.
5
Heat about 1/8 inch of vegetable oil in a large skillet over medium heat until hot. For best results, test the oil by dropping a small amount of the mixture into the pan; it should sizzle immediately.
6
Scoop about 1/3 cup of the potato mixture into the skillet, flattening it gently with the back of a wooden spoon to form a pancake. Fry for approximately 3 minutes on each side, or until golden brown and crispy.
7
Once cooked, remove the pancakes from the skillet and drain them on a paper towel. Keep them warm in a 100°F oven while you repeat the frying process with the remaining mixture.
8
Serve hot with a generous side of applesauce.
Nutrition Information
15g
Fat
35g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are German Potato Pancakes called traditionally?
They are also known as Reibekuchen.
How do I prevent potatoes from browning during prep?
Peel the potatoes and place them in a bowl of cold water until you are ready to shred them.
What is the best way to shred the potatoes and onions?
Use a food processor fitted with a medium shredding blade or grate them by hand.
How do I ensure the pancakes are crispy?
Transfer the shredded mixture to a clean dish towel and squeeze out all excess moisture before mixing with other ingredients.
What ingredients are needed for the pancake batter?
The batter includes shredded potatoes, shredded onion, beaten eggs, all-purpose flour, baking powder, parsley, and salt.
How many eggs are required for this recipe?
The recipe calls for 3 beaten eggs.
What type of flour should I use?
Use 1/2 cup of sifted all-purpose flour.
Is baking powder necessary for these pancakes?
Yes, 1 teaspoon of baking powder is used to help with the texture.
How much salt is added to the mixture?
Add 1 teaspoon of salt to the batter.
What herb is used for seasoning?
One tablespoon of chopped parsley is added for flavor.
What kind of oil is recommended for frying?
Vegetable oil is recommended for frying the pancakes.
How much oil should I put in the skillet?
Maintain about 1/8 inch of vegetable oil in a large skillet.
What heat setting should be used for frying?
Fry the pancakes over medium heat.
How can I tell if the oil is hot enough?
Test the oil by dropping a small amount of the mixture into the pan; it should sizzle immediately.
How much batter should I use for each pancake?
Use about 1/3 cup of the potato mixture for each pancake.
Do I need to flatten the pancakes while cooking?
Yes, flatten them gently with the back of a wooden spoon after scooping the mixture into the skillet.
How long should I fry each side?
Fry for approximately 3 minutes on each side.
What color should the pancakes be when finished?
They should be golden brown and crispy.
What should I do after removing the pancakes from the skillet?
Drain them on a paper towel to remove excess oil.
How can I keep the pancakes warm while cooking the rest?
Keep them in a 100 degree Fahrenheit oven.
What is the traditional way to serve these pancakes?
Serve them hot with a generous side of applesauce.
Are these potato pancakes vegetarian?
Yes, this is a vegetarian-friendly recipe.
How many calories are in a serving?
There are approximately 300 calories per serving.
What is the fat content per serving?
Each serving contains 15g of fat.
How many carbohydrates are in these pancakes?
There are 35g of carbohydrates per serving.
How much protein do these pancakes provide?
Each serving provides 5g of protein.
Can I use a hand grater instead of a food processor?
Yes, you can grate the potatoes and onions by hand if you do not have a food processor.
What kind of texture do these pancakes have?
They are crispy on the outside and tender on the inside.
Is this recipe suitable for breakfast?
Yes, they make a perfect hearty breakfast or snack.
How many pounds of potatoes are needed?
You will need 3 lbs of potatoes for this recipe.