Potato Pancakes (Reibekuchen)

Ingredients

• 800 gPotato
• 2 pcsEgg
• 2 tbspSour cream
• 1 tspSalt
• 2 tbspFlour
• 30 gButter

Instructions

1. 1

   Preparation

   • Peel and coarsely grate the potatoes.
   • Place the grated potatoes in a clean cloth or sieve and squeeze out as much liquid as possible. Optionally reserve the settled starch.
2. 2

   Make the batter

   • Put the drained potatoes into a bowl.
   • Add eggs, sour cream and salt and mix well. If needed, stir in 1–2 tbsp of flour to help bind the mixture.
   • Add freshly ground pepper to taste.
3. 3

   Fry and serve

   • Heat butter or lard (about 20–30 g) in a large frying pan.
   • Spoon portions of the potato mixture into the pan and flatten to form small pancakes (about 8–10 cm Ø).
   • Fry over medium heat 3–4 minutes per side until edges are golden and crisp.
   • Drain on paper towels and serve hot. Applesauce or sour cream are classic accompaniments.