Reibekuchen (German Grated Potato Cakes)
Why this recipe works
- Crisp, golden edges: Squeezing moisture from the grated potato and onion helps the cakes fry rather than steam.
- Simple binder: Egg and a little flour hold the potato shreds together without making the cakes heavy.
- Classic sweet-savoury balance: Apple sauce cuts through the salty, fried potato with a gentle sweetness and acidity.
Get the most out of this recipe
Ingredient notes
- Use starchy potatoes: Russet potatoes are a good choice because their starch helps the cakes bind and crisp.
- Grate coarsely: A coarse grate gives the cakes their recognisable shredded texture and crisp edges.
- Rice flour option: Rice flour can replace plain flour for a slightly lighter, crisper finish.
Common mistakes
- Leaving the mixture too wet: If the grated potato and onion are not squeezed well, the cakes can turn soft rather than crisp.
- Frying at the wrong heat: Oil should be shimmering before the mixture goes in; too cool and the cakes absorb oil, too hot and they brown before the centre cooks.
- Overfilling the pan: Fry in small batches so each cake has space to brown properly.
Make-ahead tips
- Best served fresh: Reibekuchen have their best texture straight after frying, while the edges are still crisp.
- Reheat on a tray: Reheat chilled cakes on a baking tray at 200°C (390°F) until piping hot and crisp.
- Freeze after frying: Cool completely, freeze in a single layer, then bag once firm so the cakes do not stick together.
Authenticity notes
- Apple sauce is traditional: The sweet apple sauce pairing is a familiar German way to serve salty, crisp potato cakes.
- Served hot from the pan: These cakes are at their best as a freshly fried snack, served simply rather than heavily garnished.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and onion. Coarsely grate them into a mixing bowl, then tip into a colander and squeeze firmly to remove as much liquid as possible. Return the mixture to the bowl.
- Season with the salt and pepper, then beat in the egg. Sprinkle over the flour and mix until the batter lightly binds the shreds; it should look cohesive but still loose.
- Heat half the sunflower oil in a large frying pan over medium-high heat until shimmering. Drop in 2 to 3 spoonfuls of mixture and flatten into cakes about 1 cm thick. Fry for 3 to 4 minutes per side until deep golden and crisp, adding more oil as needed between batches.
- Serve the reibekuchen straight away while hot and crisp. Spoon the applesauce alongside for dipping.
Recipe notes
Tips
- Squeezing out the grated potato and onion well is the key to crisp cakes; if the mixture seems wet, squeeze again before adding the egg and flour.
- Keep cooked cakes warm on a baking tray in a 120°C (250°F) oven while you fry the remaining batches.
Substitutions
- Replace the plain flour with rice flour for a lighter, crisper crust.
- Replace the applesauce with a thicker apple jam for a sweeter, more spoonable topping.
Storage
- Refrigerate up to 2 days
- Cool the potato cakes completely, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) for 8 to 12 minutes until piping hot and crisp. Freeze in a single layer, then bag; reheat from frozen at 200°C (390°F) for 15 to 18 minutes.
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Recipe overview
- Servings: 1 servings
- Total time: 45min (35min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Gluten Wheat
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