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Crisp German Potato Pancakes (Reibekuchen) with Apple Sauce
The iconic Rhineland festival favorite: shredded potato and onion fritters pan-fried until cracklingly crisp on the outside, served steaming hot alongside sweet applesauce.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
servings
4
- Starchy potatoes (Russet), peeled and grated800 g
- Yellow onion, finely grated1 pc
- Fresh whole egg1 pc
- All-purpose flour2 tbsp
- Vegetable oil for frying80 ml
- Smooth applesauce (Apfelmus) for serving200 g
- Ground nutmeg1 pinch
- Salt1 tsp
Preparation Steps
1
Grate potatoes and onion finely. Wrap in a clean kitchen towel and wring vigorously to squeeze out all excess liquid and starch.
10 min timer
2
Mix squeezed potatoes with egg, flour, salt, and a pinch of nutmeg until evenly combined.
3 min timer
3
Heat generous oil in skillet over medium-high heat. Drop mounds of potato mixture and press into thin patties. Fry 3-4 minutes per side until deeply crisp and golden. Serve hot with applesauce.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
290
Protein
5.5g
Carbohydrates
39g
Fat
13g
Allergens
GlutenEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Traditional Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & European Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
