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German potato pancakes, known as Reibekuchen or Kartoffelpuffer, are a beloved dish with deep roots in German culinary tradition. These pancakes are not only a staple in German households but also a popular street food, often enjoyed at festive markets during the winter months. Their cultural significance goes beyond mere sustenance; they represent comfort and warmth, evoking memories of family gatherings and traditional celebrations.

Authentic German Potato Pancakes

Indulge in the crunch of crispy authentic German potato pancakes! These delightful treats are made from freshly grated russet potatoes and a hint of onion, mixed with eggs and flour for the perfect texture. Fry them to golden perfection and serve hot with creamy sour cream or sweet applesauce for dipping. Ideal for breakfast or a hearty snack, this easy recipe will transport you straight to Germany with its rich flavors. Enjoy this delicious tradition today!
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Ingredients
  

4 medium-sized russet potatoes

1 small onion, finely grated

2 large eggs

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

1/4 teaspoon nutmeg (optional)

Vegetable oil (for frying)

Sour cream (for serving)

Applesauce (for serving)

Instructions
 

Prep the Potatoes: Peel the potatoes and rinse them under cold water. Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.

    Combine Ingredients: In a large bowl, combine the grated potatoes, finely grated onion, eggs, flour, salt, pepper, garlic powder, and nutmeg. Mix thoroughly until all ingredients are well combined.

      Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop in a small amount of the potato mixture; it should sizzle immediately.

        Shape the Pancakes: Using a tablespoon or an ice cream scoop, drop spoonfuls of the potato mixture into the hot oil. Flatten slightly with the back of the spoon to form a pancake shape. Do not overcrowd the skillet; work in batches as needed.

          Fry Until Golden: Fry each pancake for about 4-5 minutes on one side, or until golden brown and crispy. Flip and fry the other side for another 3-4 minutes. Adjust the heat as needed to prevent burning.

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

              Serve: Serve the potato pancakes hot with a dollop of sour cream or a side of applesauce for dipping.

                Prep Time: 20 min | Total Time: 40 min | Servings: 4 (approx. 8 pancakes)