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When it comes to comfort food, few dishes can rival the humble potato pancake, especially in the rich tapestry of German cuisine. Known as "Reibekuchen" or "Kartoffelpuffer," these crispy delights are more than just a meal; they are a cultural emblem, a cherished family recipe passed down through generations. With a satisfying crunch on the outside and a tender, flavorful interior, potato pancakes embody the heart of traditional German cooking.

Authentic German Potato Pancakes

Satisfy your cravings with these deliciously crispy German Potato Pancakes! Made from simple ingredients like grated potatoes, onions, and eggs, they’re easy to whip up in just 30 minutes. Perfectly golden and crispy, these pancakes are best served hot with a side of applesauce or sour cream for dipping. Whether it’s breakfast, brunch, or a tasty snack, this recipe is sure to please everyone at the table. Try it out and enjoy a taste of tradition!
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Ingredients
  

4 medium-sized Russet potatoes (about 2 pounds)

1 medium onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon baking powder

Salt and pepper to taste

1/4 teaspoon nutmeg (optional)

Vegetable oil or clarified butter for frying

Applesauce or sour cream (for serving)

Instructions
 

Prepare the Potatoes: Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.

    Combine Ingredients: In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, baking powder, salt, pepper, and nutmeg (if using). Mix until just combined.

      Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil or clarified butter over medium-high heat until shimmering.

        Fry the Pancakes: For each pancake, drop about 1/4 cup of potato mixture into the hot oil and flatten slightly with the back of a spatula. Fry in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.

          Drain the Pancakes: Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil.

            Serve: Serve hot with applesauce or sour cream on the side. Garnish with fresh chives or parsley if desired.

              Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4