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Welcome to the delightful world of German cuisine, where comfort food reigns supreme, and traditional recipes are cherished for their rich flavors and heartwarming qualities. Among the many beloved dishes, crispy German potato pancakes, known as "Reibekuchen" or "Kartoffelpuffer," stand out as a quintessential comfort food. These golden, crispy delights are not just a staple in German households but also a symbol of the country's culinary heritage. Enjoyed at festivals, family gatherings, and special occasions, potato pancakes have a special place in the hearts of many.

Authentic German Potato Pancakes

Discover the joy of crispy authentic German potato pancakes with this simple recipe! Made with russet potatoes, onion, and eggs, these golden brown delights are perfect for breakfast or a snack. Just grate your potatoes, mix the ingredients, and fry until crispy. Serve them hot with applesauce or sour cream for dipping. With easy-to-follow steps, you'll have a delicious dish ready in just 30 minutes. Enjoy a taste of Germany at home!
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Ingredients
  

4 large russet potatoes

1 medium onion, finely grated

2 large eggs

1/3 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon black pepper

1/4 cup vegetable oil (for frying)

Applesauce or sour cream (for serving)

Instructions
 

Prepare the Potatoes: Peel the russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth, twist it, and squeeze out as much moisture as you can. This step is crucial for achieving crispy pancakes.

    Mix Ingredients: In a large bowl, combine the drained grated potatoes, grated onion, eggs, flour, baking powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

      Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. You can check if the oil is hot enough by dropping a small amount of the potato mixture into the pan; if it sizzles, the oil is ready.

        Fry the Pancakes: For each pancake, scoop about 1/4 cup of the potato mixture and carefully drop it into the hot oil. Flatten it slightly with the back of a spatula to form a round pancake. Fry for about 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan; you may need to do this in batches.

          Drain the Pancakes: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.

            Serve: Serve the potato pancakes hot with applesauce or a dollop of sour cream on the side. Enjoy!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4