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German potato pancakes, known as "Reibekuchen" or "Kartoffelpuffer," are a cherished dish that has graced tables in Germany for centuries. These delectable treats are not just a staple in German cuisine; they embody the spirit of comfort food, bringing warmth and togetherness to family gatherings and festive occasions. Potato pancakes are typically crispy on the outside and tender on the inside, making them an irresistible addition to any meal. With their rich history, they have become a beloved dish not only in Germany but also among food enthusiasts around the world.

Authentic German Potato Pancakes

Indulge in the deliciousness of Crispy Authentic German Potato Pancakes! These golden-brown treats are made with simple ingredients like russet potatoes and onions, giving them an irresistible crunch. Perfectly seasoned and easy to fry, they can be enjoyed as a side or snack. Serve them warm with applesauce or sour cream for that classic touch. Get ready to savor the flavors of Germany in your own kitchen!
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Ingredients
  

4 large russet potatoes, peeled and grated

1 medium onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

Vegetable oil (for frying)

Applesauce or sour cream (for serving)

Instructions
 

Begin by grating the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible. This is vital for achieving crispy pancakes.

    In a large mixing bowl, combine the grated potatoes, finely grated onion, eggs, flour, baking powder, salt, and black pepper. Mix until all the ingredients are well incorporated.

      Heat a large skillet or frying pan over medium-high heat and add enough vegetable oil to cover the bottom of the pan generously.

        Once the oil is hot (you can test by dropping a small amount of the batter—if it sizzles, it’s ready), scoop about 1/4 cup of the potato mixture into the skillet, flattening it gently with the back of a spatula. Repeat, leaving space between each pancake.

          Fry the pancakes for about 4-5 minutes on each side or until they are golden brown and crispy. Adjust the heat if necessary to ensure they don’t burn.

            Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

              Continue frying in batches until all the mixture is used up, adding more oil as needed.

                Serve hot with a side of applesauce or a dollop of sour cream for a delightful contrast.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (about 12 pancakes)