Reibekuchen

Ingredients

• 800 gfirm-cooking (waxy) potatoes
• 1 mediumonion
• 2eggs
• 3 tbspflour
• 1 tspsalt
• to tastefreshly ground black pepper
• for fryingsunflower oil
• to serveapplesauce or sour cream

Instructions

1. 1

   Grate potatoes

   Peel and coarsely grate the potatoes using a box grater or food processor. Put them in a clean tea towel and squeeze out as much moisture as possible; drier potatoes make crispier cakes.

2. 2

   Add onion

   Grate or finely chop the onion and mix it with the drained potatoes in a large bowl.

3. 3

   Mix the batter

   Add the eggs, flour, salt and pepper. Stir until the mixture holds together as a cohesive batter.

4. 4

   Heat the oil

   Heat a generous splash of sunflower oil in a frying pan over medium heat. It is ready when a drop of batter sizzles immediately.

5. 5

   Shape the cakes

   Spoon portions of batter into the pan with a tablespoon or small ladle, then press each one down lightly with a spatula. Fry 3 to 4 cakes per batch to avoid overcrowding the pan.

6. 6

   Fry until crisp

   Cook the Reibekuchen for 3 to 4 minutes per side over medium heat, until golden brown and crisp. Turn them carefully with a wide spatula.

7. 7

   Drain and serve

   Briefly drain the cakes on kitchen paper and keep them warm while you fry the remaining batter, adding more oil between batches if needed. Serve straight away with applesauce, sour cream or a dusting of powdered sugar; they are best hot and fresh.

What are Reibekuchen?

Reibekuchen are German grated-potato cakes, also known in some regions as Kartoffelpuffer. They are a familiar home-cooked and market-stall dish, usually served hot with a sweet or savoury accompaniment.

This version uses waxy potatoes, onion, egg and a little flour to bind the mixture. The key to its crisp finish is removing moisture from the grated potatoes before frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 8g protein, 43g carbs, 10g fat.

Potatoes provide most of the carbohydrates, while eggs contribute protein and sunflower oil is the main source of fat; flour adds a little more carbohydrate. Applesauce adds carbohydrate, whereas sour cream adds fat, so serve a moderate amount and add vegetables or salad to balance the plate.

Why use waxy potatoes?

Waxy potatoes hold their shape when grated and cooked, giving the cakes distinct strands rather than a completely fluffy texture. Grate them coarsely for a more noticeable potato texture.

Potato moisture: squeeze the shreds firmly in a clean tea towel. This helps them brown in the pan instead of releasing water and steaming.

Getting the mixture to hold

Eggs and flour help bind the potato and onion together so the cakes are easier to turn. Stir the mixture evenly, but shape and fry it soon after grating so the potatoes do not sit in their liquid.

If liquid gathers at the bottom of the bowl while you cook, give the batter a quick stir before spooning out each batch.

Frying for crisp edges

Heat the oil over medium heat and test it with a little batter; it should sizzle straight away. If it does not, give the pan more time to heat before adding the cakes.

Batch size: cook 3 to 4 cakes at once, leaving room to turn them. Crowding cools the pan and makes it harder for the surfaces to crisp.

How to judge doneness

Cook each side for 3 to 4 minutes over medium heat. Look for an even golden-brown surface and crisp edges before turning the cakes carefully with a wide spatula.

Drain them briefly on kitchen paper after frying. Keep the finished cakes warm while you cook the rest, rather than stacking them tightly, which can soften their crust.

Choosing what to serve

Applesauce is the classic sweet contrast to the savoury, crisp cakes. Sour cream gives a creamy, tangy accompaniment, and powdered sugar is another simple option listed for serving.

For a fuller meal, serve the cakes alongside a green salad or cooked vegetables. Put any topping on just before eating to help the surfaces stay crisp.

Recipe notes & tips

• Squeeze the grated potatoes thoroughly to encourage browning.
• Use medium heat so the cakes have time to cook through without burning.
• Press the portions into thin, even cakes for more crisp surface area.
• Leave space between cakes so you can turn them easily.
• Add a little more oil between batches if the pan looks dry.
• Serve the cakes soon after frying for the best texture.

Variations

• Add herbs: stir chopped parsley or chives into the batter.
• Try a savoury topping: serve with sour cream and chopped spring onion.
• Lean into the classic: offer applesauce alongside the hot cakes.
• Add a spice: season the batter with a pinch of ground nutmeg.
• Make smaller cakes: spoon out smaller portions for bite-sized servings.

Common mistakes to avoid

• Leaving the potatoes wet: squeeze them firmly in a tea towel before mixing.
• Crowding the pan: the cakes brown less evenly, so fry only 3 to 4 at a time.
• Using oil before it is hot: wait until a drop of batter sizzles immediately.
• Making the cakes too thick: press each portion down lightly for more even cooking.
• Turning too soon: wait until the underside is golden and crisp, then use a wide spatula.
• Stacking the cakes while hot: drain them briefly and keep them warm without packing them tightly.

How to store

Reibekuchen are best freshly fried. Refrigerate cooled leftovers in an airtight container for up to 2 days, then reheat in a frying pan or oven until hot and crisp; avoid the microwave if you want to retain the crust.

Frequently asked questions