Reibekuchen

Reibekuchen are thin, crispy potato cakes from German cuisine. In a hot cast iron frying pan you cook them perfectly golden and crunchy.

📝 Ingredients

• 800 g firm-cooking (waxy) potatoes
• 1 medium onion
• 2 eggs
• 3 tbsp flour
• 1 tsp salt
• Freshly ground black pepper to taste
• Sunflower oil for frying
• Applesauce or sour cream for serving

👨‍🍳 Instructions

1. 1Peel the potatoes and coarsely grate them with a box grater or food processor. Put the grated potatoes in a clean tea towel and squeeze out as much moisture as possible. The drier they are, the crispier the result.Grate or finely chop the onion and mix it into the drained grated potatoes in a large mixing bowl.Add the eggs, the flour, salt and pepper to the mixture. Stir everything well until you have a cohesive batter.Heat a generous splash of sunflower oil in the frying pan over medium heat. The pan is hot enough when a drop of batter sizzles immediately.Spoon portions of batter into the pan with a tablespoon or small ladle and press them down lightly with a spatula. Fry 3 to 4 pancakes per batch so the pan doesn't get overcrowded.Cook the Reibekuchen 3 to 4 minutes per side over medium heat until they are golden brown and crispy. Turn them carefully with a wide spatula.Let the fried cakes drain briefly on kitchen paper and keep them warm while you fry the rest. Add extra oil between batches if needed.Serve the Reibekuchen straight away with applesauce, sour cream or a dusting of powdered sugar. They're best when fresh and hot from the pan.