How to Cook German Potato Pancakes | aka Latkes or Reibekuchen

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with less fat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola is budget-friendly.

onion

🥗Healthier: green onions

💰Cheaper: leeks

Green onions add freshness, while leeks are often less expensive.

Peel the baking potato and chop the onion.

Grate the potato and onion into a bowl.

Add a generous pinch of sea salt to the grated potato and onion to extract moisture.

Pass the mixture through a sieve to collect the strained potato and allow the liquid to drain.

Squeeze the grated potato to extract as much liquid as possible, leaving the starchy residue at the bottom of the bowl.

Add 1 tablespoon of cornstarch, 1 egg, a pinch of salt, and 1/2 teaspoon of baking powder to the starchy potato residue and mix well.

Heat sunflower oil in a skillet over medium heat (about two-thirds heat).

Scoop a large amount of the potato mixture into the hot oil and flatten slightly with a spatula.

Fry the pancakes until brown on the edges, then flip them carefully and fry the other side.

Drain the cooked pancakes on kitchen paper and serve hot with applesauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens