Pan Fried German Potato Cakes (Reibekuchen) Recipe by Jillian Dudek
Cooking Instructions 35 minutes 1 Peel and grate the potatoes using a coarse grater or food processor to create thin, hashbrown-like shreds. Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. 2 Peel and finely grate the onion. You can also chop it finely if you prefer larger pieces. Squeeze out any excess liquid from the onion as well. 3 In a large mixing bowl, combine the grated potatoes, grated onion, egg, baking powder, flour, salt, and pepper. Use your hands to mix everything together until the mixture holds together well. 4 With your hands, scoop out portions of the mixture and gently form them into small patties. Aim for about 2-3 inches in diameter, but feel free to make them smaller or larger depending on your preference. 5 Heat the olive oil in a large skillet over medium-high heat. Make sure the oil covers the bottom of the pan to prevent sticking. 6 Once the oil is hot, carefully place the patties into the skillet. Don’t overcrowd the pan—cook in batches if needed. Fry the patties for about 3-4 minutes on each side, or until they’re golden brown and crispy. 7 Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. 8 Serve the potato pancakes warm, with a dollop of applesauce or sour cream on the side if desired. 1 Peel and grate the potatoes using a coarse grater or food processor to create thin, hashbrown-like shreds. Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. 1 Peel and grate the potatoes using a coarse grater or food processor to create thin, hashbrown-like shreds. Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. 2 Peel and finely grate the onion. You can also chop it finely if you prefer larger pieces. Squeeze out any excess liquid from the onion as well. 2 Peel and finely grate the onion. You can also chop it finely if you prefer larger pieces. Squeeze out any excess liquid from the onion as well. 3 In a large mixing bowl, combine the grated potatoes, grated onion, egg, baking powder, flour, salt, and pepper. Use your hands to mix everything together until the mixture holds together well. 3 In a large mixing bowl, combine the grated potatoes, grated onion, egg, baking powder, flour, salt, and pepper. Use your hands to mix everything together until the mixture holds together well. 4 With your hands, scoop out portions of the mixture and gently form them into small patties. Aim for about 2-3 inches in diameter, but feel free to make them smaller or larger depending on your preference. 4 With your hands, scoop out portions of the mixture and gently form them into small patties. Aim for about 2-3 inches in diameter, but feel free to make them smaller or larger depending on your preference. 5 Heat the olive oil in a large skillet over medium-high heat. Make sure the oil covers the bottom of the pan to prevent sticking. 5 Heat the olive oil in a large skillet over medium-high heat. Make sure the oil covers the bottom of the pan to prevent sticking. 6 Once the oil is hot, carefully place the patties into the skillet. Don’t overcrowd the pan—cook in batches if needed. Fry the patties for about 3-4 minutes on each side, or until they’re golden brown and crispy. 6 Once the oil is hot, carefully place the patties into the skillet. Don’t overcrowd the pan—cook in batches if needed. Fry the patties for about 3-4 minutes on each side, or until they’re golden brown and crispy. 7 Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. 7 Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. 8 Serve the potato pancakes warm, with a dollop of applesauce or sour cream on the side if desired. 8 Serve the potato pancakes warm, with a dollop of applesauce or sour cream on the side if desired. 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