Reibekuchen — Classic Rhineland Potato Pancakes
Reibekuchen — Classic Rhineland Potato Pancakes
Classic DishReibekuchen
Prep: 20 min • Cook: 20 min. Traditional crispy potato pancakes made from grated starchy potatoes and onions, pan-fried until deeply golden and crunchy on the outside while tender inside. Serve them hot with warm applesauce or a dollop of sour cream for a classic Rhineland street-food experience; simple ingredients deliver comforting texture and homestyle flavor.
- Preparation time
- 20 min
- Cooking time
- 20 min
- Total time
- 40 min
- Servings
- 6
Instructions
- 1Peel the potatoes and onion. Grate both on the coarse side of a box grater or use the large disc of a food processor.
- 2Transfer the grated potato and onion to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible; discard or reserve the liquid and let any starch settle, then pour off the clear liquid.
- 3Place the drained grated potato and onion in a bowl. Add the beaten egg, flour, salt and pepper and mix until evenly combined; if the mixture seems very wet add a little more flour, 1 tsp at a time.
- 4Heat about 1 tbsp oil in a large skillet over medium-high heat. Spoon heaped tablespoons of the mixture into the pan and flatten into 7–9 cm pancakes. Fry 3–4 minutes per side until deep golden and crisp.
- 5Work in batches, adding more oil as needed and draining finished pancakes on paper towels; keep warm in a low oven (about 90°C/200°F) while you finish frying.
- 6Serve the Reibekuchen immediately with warm applesauce and an optional dollop of sour cream for a traditional Rhineland presentation.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 4 g
- Fat
- 12 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Fat | 12 g |
| Carbs | 30 g |
Tips
- Squeeze grated potatoes very well to remove moisture; drier shreds yield much crispier pancakes without sogginess.
- Keep oil at a steady medium-high heat and fry in batches so pancakes brown evenly and stay crisp.
- Serve Reibekuchen piping hot with warm applesauce and a spoonful of sour cream for contrast and authentic flavor.
