Classic Potato Pancakes with Apple Sauce
These crispy potato pancakes, also known as Reibekuchen, are a true German culinary delight. Golden brown on the outside and tender on the inside, they taste wonderful served with apple sauce or a savory herb quark. This is a simple yet irresistible dish for the whole family.
Preparation
20 min.
Cook / Bake
30 min.
Servings
4
Calories
420 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 1000 gPotatoes(peeled, starchy variety)
- 1 mediumOnion
- 2 largeEggs
- 40 gAll-purpose flour
- 1 tspSalt(to taste)
- 0.5 tspBlack pepper(freshly ground, to taste)
- 200 mlVegetable oil(for frying)
- 400 gApple sauce(for serving)
Instructions
Peel the potatoes and grate them finely using a box grater or food processor. Immediately place the grated potatoes into a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy potato pancakes.
Peel and finely grate the onion. Add it to the squeezed potatoes.
In a large bowl, combine the grated potatoes and onion. Add the eggs, flour, salt, and pepper. Mix everything thoroughly until well combined.
Heat about 1/2 inch (1.25 cm) of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a small drop of batter should sizzle immediately), spoon about 2-3 tablespoons of the potato mixture per pancake into the pan. Flatten them slightly with the back of the spoon to form thin, even patties.
Fry the potato pancakes for 3-5 minutes on each side, or until they are golden brown and crispy. Work in batches to avoid overcrowding the pan. Add more oil as needed.
Transfer the cooked potato pancakes to a wire rack lined with paper towels to drain any excess oil. Keep them warm in a preheated oven at 200°F (95°C) while you fry the remaining batches.
Serve the classic potato pancakes hot with a generous side of apple sauce. Enjoy!
💡 Tipp
Varianten
- Add a pinch of nutmeg to the batter for an authentic German flavor.
- Serve with sour cream and chives or smoked salmon for a savory alternative.
Ersatz & Alternativen
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Aufbewahrung
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until crispy.
Einfrieren
Cooked potato pancakes can be frozen for up to 1 month. Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat from frozen in an oven or air fryer until hot and crispy.
Nutrition per serving
Calories
420 kcal
Protein
8 g
Carbohydrates
55 g
Fat
20 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-potato-pancakes-with-apple-sauce