Reibekuchen / Kartoffelpuffer (potato pancakes)
WE MADE THIS!
This tasty and comforting snack has a long history, with some historians tracing its origins back to the medieval period. These delicious potato pancakes are a crowd-pleaser, easy to prepare in large quantities, and can be customised with different seasonings and toppings to suit any taste.
There’s no pre-boiling required here, making it an easy dish to pull together.
dirndlkitchen.com
This is one of the first recipes we found and it served us well. We tried both avocado oil (as recommended here) and a combination of butter and canola oil for frying – the differences were minimal. We went with the classic apple sauce and sour cream serving suggestion, but we’re really intrigued by Sophie’s other options, especially the sugar beet syrup and shredded parsnip salad!
TIME: 40 mins / CAN KEEP WARM IN OVEN UNTIL SERVING
ingredients
- 12 potatoes (King Edward or Maris Piper work well)
- 3 large onions
- 60g plain flour
- 2 eggs
- 15g chives, finely chopped
- Salt & pepper
- Butter and canola oil
TO SERVE
- Apple sauce
- Sour cream
- Sugar
METHOD
1.
Peel then grate the potatoes. Place the grated potato in a muslin cloth and squeeze as much liquid as you can into a bowl. Alternatively, you can try pressing the potato in a fine sieve. Let the liquid sit for 5 minutes – the thick white potato starch will settle on the bottom. Discard the liquid, then add the starch back into the grated potato.
2.
Peel then grate the onion. Again, squeeze out as much excess liquid as possible – this can be discarded.
3.
Mix the potato and onion. Stir in the eggs, flour and chives. Season with plenty of salt and some pepper.
4.
Add the butter and oil to a pan over medium high heat. Take a handful of the potato mixture and form into a ball. Place into the pan and flatten with a spatula. Cook in batches for 3-5 minutes on each side, or until golden and crispy. Place on kitchen paper to drain any excess oil.
5.
Serve immediately with apple sauce and sour cream. You can also sprinkle some sugar on top. Alternatively, keep them warm in the oven at 65°C until ready to serve.
MORE LINKS
www.bavariankitchen.com
This recipe incorporates sour cream in the potato pancake mixture to prevent the potatoes from turning brown.