Klassische Reibekuchen (Kartoffelpuffer)
Golden crispy German potato pancakes: finely grated potatoes and onions bound with egg, pan-fried in hot oil until crunchily lacy on the edges, served with sweet applesauce.
Ingredients
- • 800g floury potatoes, peeled and finely grated
- • 1 medium yellow onion, finely grated
- • 1 large egg, 2 tbsp plain flour or potato starch, 1 tsp salt, pinch of nutmeg
- • Oil for frying (sunflower or rapeseed oil), Apfelmus (applesauce) for serving
Preparation Steps
Finely grate potatoes and onion. Place in a clean kitchen towel and wring out firmly over a bowl to extract excess liquid. Allow the liquid to settle, pour off water, and keep the settled potato starch at the bottom.
Combine squeezed grated potatoes, onion, egg, flour, salt, nutmeg, and the reserved settled potato starch in a bowl.
Heat 1cm oil in a wide heavy skillet over medium-high heat. Drop ladlefuls of potato batter into the hot oil, flattening into 10cm cakes. Fry for 3-4 minutes per side until deeply golden and shatteringly crisp at the edges.
Drain on paper towels and serve piping hot with chilled German applesauce (Apfelmus) or rye bread with smoked salmon.