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German cuisine is a treasure trove of hearty, comforting dishes that reflect the country's rich cultural heritage. Among the most beloved of these dishes is the crispy potato pancake, known as "Reibekuchen" or "Kartoffelpuffer." These delightful golden-brown treats are not just a staple in German households; they are also a quintessential feature at festive markets and family gatherings, capturing the essence of comfort food that warms the heart and soul.

Authentic German Potato Pancakes

Discover the joy of making crispy authentic German potato pancakes! With only a few simple ingredients like grated potatoes, onions, and eggs, you can whip up these delicious treats in no time. Perfectly golden brown and crisp, they make a great appetizer or side dish. Serve them hot with applesauce or sour cream for a delightful experience. Enjoy this easy recipe for a taste of Germany right at home!
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Ingredients
  

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

1 medium onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

Vegetable oil (for frying)

Applesauce or sour cream (for serving)

Instructions
 

Prepare the Potatoes: After grating the potatoes, place them in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible; the drier the potatoes, the crispier the pancakes will be.

    Mix Ingredients: In a large mixing bowl, combine the grated potatoes and onion. Add the eggs, flour, baking powder, salt, pepper, and nutmeg (if using). Mix well until all ingredients are fully incorporated.

      Heat the Oil: In a large skillet or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat. Ensure the oil is hot before adding the batter.

        Form the Pancakes: Using a spoon or your hands, take a portion of the potato mixture and form it into a patty, about 1/4 inch thick. Repeat until all the mixture is used.

          Fry the Pancakes: Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on one side, or until golden brown and crispy. Carefully flip and cook for another 4-5 minutes.

            Drain Excess Oil: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.

              Serve Hot: Serve the potato pancakes hot alongside applesauce or dollops of sour cream for dipping.

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