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Crispy German potato pancakes, known as "Reibekuchen" or "Kartoffelpuffer," are a beloved dish deeply embedded in German culinary tradition. These golden, crispy delights have a rich history, often served during festive seasons, especially around Christmas markets, where the enticing aroma wafts through the air, drawing crowds eager to indulge in their comforting goodness. The origins of Reibekuchen can be traced back to rural Germany, where frugal farmers made use of the abundant potato harvest. The dish has since evolved, becoming not just a staple in German households but also a favorite among food lovers around the world.

German Potato Pancakes

Discover the delight of making crispy German potato pancakes, or Reibekuchen, at home! This simple recipe guides you through creating perfectly crunchy, golden pancakes using russet potatoes, onions, and a few other ingredients. Enjoy them as a satisfying snack or a savory side, topped with applesauce or sour cream. Perfect for any occasion, these pancakes bring a taste of German tradition to your table. #GermanFood #PotatoPancakes #ComfortFood #Reibekuchen #CookingAtHome #DeliciousRecipes
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Ingredients
  

4 medium-sized russet potatoes (about 2 pounds), peeled

1 small onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 tsp black pepper

1/4 tsp smoked paprika (optional)

Vegetable oil or clarified butter (for frying)

Applesauce or sour cream (for serving)

Instructions
 

Prepare the Potatoes: Grate the peeled potatoes using a box grater or a food processor. Place the grated potatoes in a clean dish towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.

    Mix the Batter: In a mixing bowl, combine the drained potato, grated onion, eggs, flour, baking powder, salt, black pepper, and smoked paprika. Mix well until all ingredients are fully incorporated.

      Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil or clarified butter over medium-high heat until hot but not smoking. You can test if the oil is ready by dropping a small amount of batter into the pan; it should sizzle immediately.

        Fry the Pancakes: Using a spoon or an ice cream scoop, drop about 1/4 cup of the potato mixture onto the skillet. Flatten gently with the back of the spoon to form a pancake. Repeat, making sure not to overcrowd the skillet.

          Cook Until Golden: Fry the pancakes for 4-5 minutes on each side or until they are golden brown and crispy. Adjust the heat as necessary to avoid burning.

            Drain: Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil.

              Serve: Serve the potato pancakes hot, accompanied by applesauce or sour cream for dipping.

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4-6