Traditional German Potato Pancakes - Rheinische Reibekuchen or Kartoffelpuffer
Delicious German Potato Pancakes based of my Grandma's recipe
Servings: 4
Calories: 127kcal
Equipment
- 1 Box Grater
Ingredients
- 1 lb. Yukon Gold Potatoes all purpose potatoes
- ¼ tsp. Salt
- Pepper
- 1 dash Nutmeg
- 1 large Egg
- 1 tbsp. All-Purpose Flour
- 1 small Yellow Onion finely chopped, optional
- Frying Oil
- Sour Cream or Apple Sauce optional for serving
Instructions
- Wash and peel the Potatoes. If you prepare the potatoes ahead of time, put them in a bowl of water to avoid oxidation.1 lb. Yukon Gold Potatoes
- Coarse grate the potatoes with your box grater. Transfer your grated potatoes on a kitchen or paper towel and get as much liquid out as possible.
- Add the egg and flour to the grated potatoes. Season the potato mixture with salt & pepper and nut meg. You can add finely chopped onions (optional). Mix together¼ tsp. Salt, Pepper, 1 dash Nutmeg, 1 large Egg, 1 tbsp. All-Purpose Flour
- Heat up your oven to 350 degree. Heat up the frying oil in a non stick pan. Transfer ¼ cup of the grated potato mixture to the hot skillet. You can use a serving ring for a more even look.
- Fry each pancake for 3-4 minutes per side, or until golden brown. Drain excessive oil on a paper towel and move the golden brown pancakes to a baking rack to finish cooking in the oven. You'll need to work in batches so that you don't over-crowd the pan.
- Serve the hot potato pancakes with sour cream or apple sauce like in my home town.
Nutrition
Calories: 127kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 145mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 1mg