German Potato Cakes (Reibekuchen)
German Potato Cakes (Reibekuchen)
Sometimes called Reibekuchen or Kartoffelpuffer, best eaten with a sweet apple sauce, a savoury garlic sauce, or even creamy quark.
Ready in: 30 minutes
Serves: 8
Complexity: very-easy
kcal: 198
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Ingredients
500 g of potatoes
¼ tsp SIDS CRAZY SALT
1 small onion
SIDS SALT & PEPPER to taste
3 tbsp flour
1 egg
Rice bran oil, for frying
Directions
Wash and peel potatoes and onion.
Grate the potatoes into a bowl using the grating side (the side everyone knows about and uses to grate cheese) of a four-sided grater. Grate the onion, too. If grating the onion doesn't work, you can very finely chop it with a knife.
If there is excess water in the potatoes, (it drips out when squeezed in the hand) drain some of the potato water.
Add a pinch of SIDS SALT & PEPPER if you want the pancakes savoury, flour, and the egg.
Mix everything together with SIDS CRAZY SALT until the batter is well mixed. This works best if you do it with your (clean) hands.
Heat two tablespoons of oil in a pan and add two tablespoons of batter per pancake. Make sure the pancake is not too thick or too large to ensure proper cooking. You probably won't be able to fit more than 2-4 pancakes into your pan at the same time.
Cook until both sides are golden brown, (3-4 minutes per side) then remove them from the pan. Put them on a paper towel or similar to allow the oil to absorb. Put the pancakes in the preheated oven to keep them warm.
Repeat the process with the rest of the batter. Add more oil as needed.
Serve immediately with apple sauce for a sweet taste or sour cream, yoghurt, or quark for a savoury taste.