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Home Reibekuchen

German Vegetarian Crispy Potato Comfort food Quick Family

Reibekuchen are the ultimate street snack from the Rhine region: simple, honest and irresistibly crunchy. You grate potatoes finely, mix them with egg and onion, and fry them into golden cakes with a crisp edge and a soft center. For the best result use a cast iron frying pan, because it distributes heat evenly and gives you that characteristic crunchy crust you won’t get anywhere else. Serve them with applesauce or sour cream, and you’ll have a dish that keeps everyone at the table quiet.

x_ckl_recipe_markerReibekuchen Reibekuchen are thin, crispy potato cakes from German cuisine. In a hot cast iron frying pan you cook them perfectly golden and crunchy. How to make Reibekuchen? Side dish German 4 servings 20 min 45 min

Peel the potatoes and coarsely grate them with a box grater or food processor. Put the grated potatoes in a clean tea towel and squeeze out as much moisture as possible. The drier they are, the crispier the result.
Grate or finely chop the onion and mix it into the drained grated potatoes in a large mixing bowl.
Add the eggs, the flour, salt and pepper to the mixture. Stir everything well until you have a cohesive batter.
Heat a generous splash of sunflower oil in the frying pan over medium heat. The pan is hot enough when a drop of batter sizzles immediately.
Spoon portions of batter into the pan with a tablespoon or small ladle and press them down lightly with a spatula. Fry 3 to 4 pancakes per batch so the pan doesn't get overcrowded.
Cook the Reibekuchen 3 to 4 minutes per side over medium heat until they are golden brown and crispy. Turn them carefully with a wide spatula.
Let the fried cakes drain briefly on kitchen paper and keep them warm while you fry the rest. Add extra oil between batches if needed.
Serve the Reibekuchen straight away with applesauce, sour cream or a dusting of powdered sugar. They're best when fresh and hot from the pan.

German Vegetarian Crispy Potato Comfort food Quick Family 800 g firm-cooking (waxy) potatoes 1 medium onion 2 eggs 3 tbsp flour 1 tsp salt Freshly ground black pepper to taste Sunflower oil for frying Applesauce or sour cream for serving Cast iron frying pan Grater or food processor Clean tea towel Large mixing bowl Wide spatula Ladle or tablespoon Kitchen paper Cast Iron Frying Pan cast-iron-skillet Pressing & Grating pressing-and-grating Mixing Bowl mixing-bowl Wooden Spoon wooden-spoon Blackwell Frying pan cast iron / skillet Ø 25 cm – suitable for all heat sources – without non-stick coating Blackwell ["Koekenpan"] Beka Frying pan Mandala cast iron Ø 20 cm – ceramic non-stick coating Beka Koekenpan Beka Frying pan Stark Ø 24 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Blackwell Frying pan cast iron / skillet Ø 20 cm – suitable for all heat sources – without non-stick coating Blackwell ["Koekenpan"] Semmelknödel foodies-semmelknodel Homemade Spätzle with brown butter and sage foodies-zelfgemaakte-spatzle-met-bruin-boter-en-salie Shakshuka met geitenkaas en verse kruiden foodies-shakshuka-met-geitenkaas-en-verse-kruiden Gluten-free tapioca pancakes with coconut and pineapple foodies-glutenvrije-tapioca-pannenkoeken-met-kokos-en-ananas

Recipe

Reibekuchen

Reibekuchen are thin, crispy potato cakes from German cuisine. In a hot cast iron frying pan you cook them perfectly golden and crunchy.

Course	Side dish
Kitchen	German
Servings	4 servings

Preparation time

Preparation time	20 min
Total	45 min

Equipment

Cast iron frying pan
Grater or food processor
Clean tea towel
Large mixing bowl
Wide spatula
Ladle or tablespoon
Kitchen paper

Ingredients

800 g firm-cooking (waxy) potatoes
1 medium onion
2 eggs
3 tbsp flour
1 tsp salt
Freshly ground black pepper to taste
Sunflower oil for frying
Applesauce or sour cream for serving

How to make Reibekuchen?

Peel the potatoes and coarsely grate them with a box grater or food processor. Put the grated potatoes in a clean tea towel and squeeze out as much moisture as possible. The drier they are, the crispier the result.
Grate or finely chop the onion and mix it into the drained grated potatoes in a large mixing bowl.
Add the eggs, the flour, salt and pepper to the mixture. Stir everything well until you have a cohesive batter.
Heat a generous splash of sunflower oil in the frying pan over medium heat. The pan is hot enough when a drop of batter sizzles immediately.
Spoon portions of batter into the pan with a tablespoon or small ladle and press them down lightly with a spatula. Fry 3 to 4 pancakes per batch so the pan doesn't get overcrowded.
Cook the Reibekuchen 3 to 4 minutes per side over medium heat until they are golden brown and crispy. Turn them carefully with a wide spatula.
Let the fried cakes drain briefly on kitchen paper and keep them warm while you fry the rest. Add extra oil between batches if needed.
Serve the Reibekuchen straight away with applesauce, sour cream or a dusting of powdered sugar. They're best when fresh and hot from the pan.

Cooking mode Prevents your screen from going to sleep

A cast iron frying pan is truly the key to perfect Reibekuchen. The material holds heat consistently, even when you add cold batter, so the cakes start frying immediately instead of steaming. That’s how you get the crunchy exterior that makes this dish so delicious. With a good pan you’ll also enjoy it for years, because cast iron lasts a lifetime.

Reibekuchen are also great as a quick lunch or an informal snack for drinks. Make the batter ahead and fry the cakes at the last moment so everyone can enjoy them immediately. Vary by adding a pinch of nutmeg to the batter or serve them savoury with smoked salmon and crème fraîche for a festive touch.