Amish potato pancakes, also known as “fried potato cakes” or “reibekuchen,” are a beloved Pennsylvania Dutch comfort food. Grated potatoes and onion are mixed with a simple egg-and-flour binder, then pan-fried until golden and crispy on the outside while staying tender inside. This recipe yields a genuinely crisp pancake with a soft, savory center — perfect for breakfast, brunch, or as a hearty side dish.
Ingredients
- 4 medium russet potatoes (about 2 lb / 900 g), peeled
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs, lightly beaten
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, for extra lift)
- Vegetable oil or bacon fat, for frying (about 1/2 cup / 120 ml)
Instructions
- Grate the potatoes and onion: Using a box grater or food processor with the shredding disc, grate the potatoes and onion into a large bowl. The mixture will be very wet.
- Drain the liquid: Transfer the grated mixture to a clean kitchen towel or several layers of cheesecloth. Wring it tightly over the sink to squeeze out as much liquid as possible. This is crucial for crispiness. (You can save the starchy liquid that settles at the bottom of the bowl and add a tablespoon back to the batter if you like, but it’s not necessary.)
- Make the batter: In a large bowl, combine the squeezed potato-onion mixture with the beaten eggs, flour, salt, pepper, and baking powder (if using). Stir until everything is well coated and the mixture holds together when pressed.
- Heat the oil: In a large cast-iron or heavy-bottomed skillet, heat about 1/4 inch (6 mm) of oil over medium-high heat until it shimmers (about 350°F / 175°C). To test, drop a tiny bit of batter in — it should sizzle immediately.
- Fry the pancakes: Scoop about 1/4 cup (60 ml) of batter per pancake into the hot oil, flattening slightly with the back of a spatula to about 1/2-inch (1.25 cm) thick. Do not overcrowd the pan; fry in batches of 3–4, leaving space between them.
- Cook until golden: Fry for 3–4 minutes per side, until deep golden brown and crispy. Adjust heat if browning too quickly or too slowly.
- Drain: Transfer to a paper-towel-lined plate to drain excess oil. Sprinkle lightly with extra salt while hot, if desired.
- Repeat: Continue with the remaining batter, adding more oil to the pan as needed and letting it reheat between batches.
Tips
- Don’t skip the squeezing step: Excess moisture is the enemy of crispiness. Wring the grated potatoes and onion as dry as you can — this is the single most important step.
- Use russet potatoes: They have high starch and low moisture, which yields a fluffier interior and crisper crust. Waxy potatoes (like red or new) will be gummier.
- Keep warm in the oven: If making a large batch, place cooked pancakes on a wire rack over a baking sheet in a 200°F (95°C) oven to keep them crisp while you finish the rest.
- Substitution: For a gluten-free version, replace the all-purpose flour with an equal amount of cornstarch or rice flour. The texture will be slightly more delicate but still crispy.
Serving Suggestions
Serve these pancakes hot with classic toppings like applesauce or sour cream. They also pair beautifully with a dollop of crème fraîche and a sprinkle of chives. For a hearty breakfast, serve alongside eggs and bacon; for dinner, they make a great side to roasted pork or sausages.
Variations
- Cheesy potato pancakes: Fold in 1/2 cup (60 g) shredded cheddar or Monterey Jack cheese into the batter.
- Herbed version: Add 2 tablespoons chopped fresh parsley, dill, or chives to the batter.
- Zucchini potato pancakes: Replace half the potatoes with grated zucchini (squeeze out excess moisture) for a lighter, veggie-forward version.
- Spicy kick: Add a minced jalapeño or a pinch of cayenne pepper to the batter.
Storage and Reheating
Refrigerate leftover pancakes in an airtight container for up to 4 days. To reheat and restore crispiness, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, flipping halfway. You can also reheat in a dry skillet over medium heat for 2–3 minutes per side. Avoid microwaving, as it makes them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 12–15 minutes.
Frequently Asked Questions
Can I use a food processor to grate the potatoes? Yes, a food processor with the shredding disc works great and saves time. Just be careful not to over-process into a paste.
Why are my potato pancakes soggy? Sogginess usually comes from not squeezing out enough liquid. Make sure you wring the grated mixture thoroughly, and don’t overcrowd the pan — overcrowding lowers the oil temperature and steams the pancakes.
Can I make the batter ahead of time? The batter will discolor and release liquid if left too long. It’s best to make it fresh. If you must prep ahead, squeeze the grated potatoes and onion, then store them in the fridge for up to 24 hours, but add the eggs and flour just before frying.
What oil is best for frying? Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Bacon fat adds a smoky flavor but burns more easily, so keep the heat moderate.
Can I bake these instead of frying? Baking will not yield the same crispy texture. For a lighter option, you can brush the pancakes with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, but they will be more like potato patties than crispy pancakes.
Are these the same as latkes? They are very similar to Jewish latkes, but Amish potato pancakes often include onion and a touch of baking powder for a slightly fluffier texture. The cooking method is essentially the same.
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