Reibekuchen (German Potato Pancakes)

Ingredients

Potatoes

4 medium, peeled and grated

Onion

1 medium, grated

Egg

1 large, beaten

All-purpose flour

1/4 cup

Salt

1 teaspoon

Vegetable oil

for frying (about 1 cup, or as needed)

Sour cream

1 cup, for serving

Applesauce

1 cup, for serving

Instructions

1. Begin by peeling and grating the potatoes using a box grater or food processor. Once grated, place the potatoes in a clean kitchen towel and twist to squeeze out any excess moisture. This step is crucial for achieving crispy pancakes.
2. In a large mixing bowl, combine the grated potatoes, grated onion, beaten egg, flour, and salt. Stir until everything is well incorporated into a cohesive mixture.
3. Heat vegetable oil in a large skillet over medium heat until shimmering. It's essential to ensure the oil is hot enough for the perfect frying; you can test it by dropping a small amount of the potato mixture into the oil—if it sizzles, it's ready.
4. Drop generous spoonfuls of the potato mixture into the hot oil, flattening each with a spatula to form round pancakes about 1/2 inch thick. Avoid overcrowding the pan to maintain the oil temperature.
5. Cook the pancakes for 4-5 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
6. Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
7. Serve the Reibekuchen hot with a generous side of sour cream and applesauce for dipping.