Reibekuchen Recipe

Oh em gee, I am absolutely obsessed with this Reibekuchen recipe because it combines crispy comfort with the nostalgic flavors of my childhood, bringing back memories of Sunday brunches with the fam. Plus, the golden-brown perfection of each potato pancake is an Instagrammable masterpiece, making it totally worth the splurge of carbs!

Reibekuchen, a classic German dish, is made from grated potatoes, finely grated onion, 1 kg of which bind together with egg and flour to form the pancake’s wonderful texture. Well seasoned with salt, pepper, and a hint of nutmeg, the Reibekuchen are perfect served with applesauce or sour cream.

They are as satisfying to eat as a non-vegetable pancake can be and maybe more so.

Ingredients

Potatoes:
Carbohydrate-rich foods have a gratifying and flavorful texture.

Onion:
Delivers a depth of flavor and a natural sweetness that is hard to beat.

Eggs:
The mixture is bound, with protein and richness added.

Flour:
Guarantees the pancakes’ structure and crispiness.

Nutmeg:
Imparts a delicate warmth and aromatic flavor.

Ingredient Quantities

• 1 kg potatoes, peeled and grated
• 1 onion, finely grated
• 2 eggs
• 3 tablespoons all-purpose flour
• Salt, to taste
• Freshly ground black pepper, to taste
• Nutmeg, a pinch
• Vegetable oil or clarified butter, for frying
• Applesauce or sour cream, for serving (optional)

Instructions

1. Peel the potatoes and grate them with a grater or food processor. Place the grated potatoes in a clean kitchen towel. Squeeze the towel to remove as much liquid as possible, and clean the kitchen towel while you are at it.

2. In a large bowl, mix the grated potatoes and finely grated onion.

3. Combine the potatoes with the eggs, stirring to mix them together.

4. Add all-purpose flour, salt, freshly ground black pepper, and a pinch of nutmeg, and mix well until the first five ingredients are fully combined.

5. Warm a good quantity of vegetable oil or clarified butter in a large skillet over medium-high heat.

6. Spoon the potato mixture into the hot skillet, and with a spatula, flatten each spoonful to create small pancakes.

7. Pantry pancakes take about 3-4 minutes on each side to cook, and when you flip them, make sure they’re the same on both sides, or else you’re going to have two different kinds of crispy pancakes. And the effort it takes to make a pancake? Quite honestly, the same amount of energy it takes to make a pancake is the same amount of energy it takes to make two pancakes.

8. Move the cooked Reibekuchen to a plate lined with paper towels to soak up any leftover oil.

9. Take the remaining mixture of potatoes and repeat the frying process, adding more oil to the pan as necessary.

10. Serve the Reibekuchen hot, and if you like, pair them with applesauce or sour cream. Enjoy!

Equipment Needed

1. Vegetable peeler
2. Grater or food processor
3. Clean kitchen towel
4. Large mixing bowl
5. Measuring spoons
6. Spatula
7. Large skillet
8. Plate
9. Paper towels

FAQ

• Can I use pre-shredded potatoes for Reibekuchen?Although it is convenient to use pre-shredded potatoes, using freshly grated potatoes gives Reibekuchen a much better texture and allows for more moisture control.
• How do I prevent the Reibekuchen from falling apart while frying?The well-drained, grated potatoes, together with the eggs and flour, must be mixed to form a batter that is cohesive and cohesive throughout.
• What type of potatoes are best for Reibekuchen?The ideal starchy potatoes for the job are Russets. They have the right qualities to help bind the batter and create a crispy texture.
• Can the recipe be made gluten-free?Certainly! You can swap out the all-purpose flour in this recipe for a blend of gluten-free flours or for potato starch. Both these substitutes will perform similarly to all-purpose flour, in that they are indeed flour.
• How should I store leftover Reibekuchen?Keep them in a refrigerator in a container that does not allow air in for up to two days. The best way to reheat them is either in an oven or in a skillet to retain texture.
• Is there a substitute for eggs in this recipe?Certainly! Flax eggs or an egg replacer can be utilized to sustain binding when eggs are not part of the equation.
• What can I serve with Reibekuchen?Historically, they are accompanied by applesauce or sour cream, but you can also switch things up and have them with some other dips or fun savory toppings.

Substitutions and Variations

Sweet potatoes, zucchini, or even other root vegetables can be used for a different flavor and texture.
Onion: Use shallots or leeks for a milder substitute.
Eggs: For each egg, combine flaxseed meal with water (1 tablespoon flaxseed meal + 2.5 tablespoons water), and use that mixture as a vegan substitute for an egg.
All-purpose flour: Substitute with rice flour or chickpea flour for a gluten-free alternative.
Oil from vegetables: Olive oil or coconut oil can be a healthier alternative for frying.

Pro Tips

1. Dry Potatoes Thoroughly After grating the potatoes, it’s crucial to squeeze out as much liquid as possible. Excess moisture can prevent the pancakes from becoming crispy. Use a clean kitchen towel or cheesecloth and apply firm pressure to remove all the water.

2. Consistent Size When spooning the potato mixture into the skillet, try to make the pancakes uniform in size and thickness. This helps ensure even cooking and makes flipping them easier.

3. Oil Temperature Make sure the oil or clarified butter is properly heated before adding the potato mixture. A medium-high heat is ideal. If the oil is not hot enough, the pancakes will absorb too much oil and become greasy rather than crispy.

4. Batch Frying Avoid overcrowding the pan. Fry the pancakes in batches to maintain the oil’s temperature and ensure proper crispiness. This also makes flipping them easier.

5. Season Immediately As soon as the pancakes are out of the pan, give them another sprinkle of salt while they’re still hot. This enhances the flavor and makes for a more satisfying bite.