Crispy German Potato Pancakes with Applesauce

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Reibekuchen, also known as Kartoffelpuffer, are a beloved German street food and holiday tradition, especially popular at Christmas markets. These crisp potato pancakes combine grated raw potatoes with onion and a light egg-flour binder, then fry to a deep golden crust. Serve them the classic way with applesauce and a dollop of sour cream for a perfect sweet-savory contrast.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 30 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 6 gFiber
• 8 gSugar
• 10 gProtein
• 620 mgSodium
• 1050 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 32 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the pancakes

• 2 lbs russet potatoes (about 4 medium), peeled
• 1 small yellow onion, peeled
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon fine sea salt, plus more for finishing
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable or sunflower oil, for frying

For serving

• 1 cup chunky applesauce
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives (optional)

Directions

1. Working quickly, grate the peeled potatoes and onion on the large holes of a box grater or in a food processor fitted with a grating disc. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
2. Return the grated mixture to a large bowl and stir in the eggs, flour, salt, pepper, and nutmeg until just combined. The batter should be loose, slightly wet, and hold together when pressed.
3. Heat 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Drop heaping 1/4-cup portions of batter into the pan, leaving room between each, and gently flatten to about 1/2-inch thickness with the back of a spatula. Cook 3 to 4 pancakes at a time.
5. Fry until the edges are deep golden and the underside is crisp and brown, 3 to 4 minutes. Flip carefully with a spatula and cook the second side until equally golden, another 2 to 3 minutes.
6. Transfer the cooked pancakes to a paper towel-lined plate, sprinkle lightly with salt, and keep warm on a baking sheet in a 200°F oven. Repeat with the remaining batter, adding oil as needed between batches.
7. Serve the pancakes hot, topped with a generous spoonful of applesauce, a dollop of sour cream, and a sprinkle of chives if desired.

Cook’s Notes

• Use starchy potatoes like russets for the crispiest result; waxy varieties turn gummy. Squeeze out moisture thoroughly so the pancakes fry rather than steam.
• Work fast once the potatoes are grated since they oxidize quickly. A teaspoon of lemon juice in the batter helps keep them pale.
• Keep the oil hot but not smoking. Too cool and the pancakes absorb excess oil; too hot and they burn before the centers cook through.
• For an extra-crisp crust, replace one egg with 2 tablespoons of sparkling water.
• Leftover pancakes reheat beautifully in a 375°F oven for 6 to 8 minutes until recrisped.

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