German Potato Pancakes (Reiberdatschi)
German Potato Pancakes combine shredded potatoes and onions to create a batter that's fried until golden and crisp and served with applesauce and sour cream. While traditional for Oktoberfest, these are so good you'll make them all year long.
Servings: 8 pancakes
Ingredients
- 2 pounds russet potatoes peeled and grated with 1/4" holes of box grater
- 1 medium onion grated with 1/4" holes of box grater
- 2 cloves garlic paste
- 2 large eggs beaten
- 1/3 cup all purpose flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- neutral oil for frying
- 1/2 cup sour cream for serving
- 1/2 cup apple sauce for serving
Instructions
- Place the grated potatoes into a clean kitchen towel and squeeze the water out into a bowl. Discard the water but save the potato starch on the bottom of the bowl.
- Place the potatoes along with 1 tablespoon of potato starch into a large bowl. Add the onion, garlic, eggs, flour, nutmeg and fine sea salt and fold into a batter.
- Heat a 1/4 cup of neutral oil over medium-high heat. Once shimmering, add 1/3 cup of the mixture into the pan and press down to form a pancake. You should be able to fry 2-3 at a time in a 12-inch pan. Use a bit more oil as required between batches.
- Fry for 3-4 minutes per side or until golden brown on both sides. Place the cooked pancakes on a paper towel lined plate and repeat for the remaining mixture. The pancakes can be kept warm in a 170°F if frying a large batch.
- Serve hot with sour cream or applesauce. Enjoy!
Notes
- Servings. Makes roughly 8-10 pancakes when using a 1/3 cup scoop.
- Potatoes. Starchy potatoes work best though yukon golds can be used too. I prefer russet potatoes.
- Potato starch. After squeezing the water out of the potatoes into the bowl, the water will rise to the top and the potato starch will stick to the bottom. Discard the water and save the potato starch. The starch helps hold the potato, and allow it to crisp more when frying.
- Oil. Any high smoke point can be used. I prefer vegetable or avocado oil.
- Extras. Potato pancakes are great with apple sauce or sour cream for a more savory side dish. Some minced chives or green onions are a great garnish.
- Leftovers. Potato pancakes can be saved in the fridge for up to 3 days or frozen for up to 3 months. Reheat in a 375-400°F oven or an air fryer.
Nutrition
Calories: 200kcal | Carbohydrates: 23.5g | Protein: 5.8g | Fat: 9.7g | Saturated Fat: 1.8g | Cholesterol: 93mg | Sodium: 333mg | Fiber: 3.1g | Sugar: 2.1g | Calcium: 27mg | Iron: 1mg
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