Flavours of WUR: Reibekuchen

Sarah-Maria Scheid, MSc student Climate Studies from Germany, shares her recipe for Reibekuchen.
Sarah-Maria Scheid, MSc student Climate Studies

You encounter all the flavours of the world in the WUR community. Sarah-Maria Scheid (24), a Climate Studies MSc student from Germany, shares a recipe for Reibekuchen.

Reibekuchen are also known as ´Krebbelche´, ´Kartoffelpuffer´ or ´Rievkooche´. They are a classic dish from the Rhineland region and are served on various occasions, especially at village fairs, Christmas markets or special Reibekuchen festivals in the autumn. A portion typically consists of three Reibekuchen served with a portion of apple sauce.

Ingredients (for approximately 15 Reibekuchen, 4-5 servings):

  • 1kg large potatoes
  • 2 onions
  • 2 eggs
  • 1 tablespoon cornflour
  • Oil for frying
  • Seasoning: salt, pepper and nutmeg


  1. Peel and grate the raw potatoes.
  2. Drain the potatoes in a sieve or towel, pressing out as much liquid as possible.
  3. Peel and chop the onions and mix them with the eggs and grated potato.
  4. Season the mixture with salt, pepper, and nutmeg and bind it with the cornflour.
  5. Heat the frying pan with plenty of oil, so the potato cakes will swim in oil.
  6. Create small potato pancakes and fry them on both sides until they are golden-brown.
  7. Keep adding oil to the pan, because the Reibekuchen soak it up.
  8. Keep the fried Reibekuchen warm in the oven (50-80°C) until they are all done.
  9. Serve with apple sauce.

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