Reibekuchen

German Potato Pancakes

These are common in many areas of Germany, and are sometimes known as kartoffelpuffer, but the name "Reibekuchen" is characteristic to the Rheinland area.  They are often sold at street fairs and markets, such as Christmas markets in Germany. 

There are countless variations on this recipe, but this one is about as simple as it gets. 

Ingredients:

• About 4 cups peeled and grated potato.
• 1 small, minced onion (depending on your preference).
• 2 eggs.
• 4 tbsp of flour (I usually throw in about a half cup).
• 1 tsp salt.
• Additional salt and pepper to taste at the table.

How to:

• Grate the peeled potatoes and onion together.  Some recipes call for finely grated potatoes, but I like the coarsely grated better.  Also, when I make these for only myself, I add the onion, but when I prepare this for my wife and daughter I skip the onions.  It is all a matter of preference.
• Squeeze excess moisture from the grated mixture. I find that draining carefully after pressing a bit works just fine; it doesn't have to be as fancy as the methods on the internet.
• Mix egg, flour, and salt into grated mixture.
• Heat 2 tbsp of oil in skillet to med-high.
• Spoon about 1/4 cup of mixture (I use a heaping soup spoon to measure 1 serving) into skillet and press flat with fork.
• Fry until edges are dark brown then flip.
• Fry additional 2-3 minutes.

Goes with:

• This is traditionally served with apple sauce, but I love them with jam, cheese whiz or even a sprinkling of sugar.  Some people like them with Maggi seasoning.