:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/LjyIRY2gbNps8HGejT02/bdfb53c15a931ab08c21e01c6dad29.png "\"Reiberdatschi\" Bavarian potato pancakes")
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"Reiberdatschi" Bavarian potato pancakes
I always love cooking Reiberdatschi for my family, especially when it's chilly outside and we want something cozy. It's a typical Bavarian dish that is popular in many southern German households. They are crispy, hearty and incredibly tasty, especially when served with fresh apple sauce.
Ingredients
- 1 kg Waxy potatoes
- 1 pcs onion
- 2 Eggs
- 3 Tablespoon flour
- salt and pepper
- Oil for frying
- Optional: apple sauce to serve
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Directions
To prepare potato pancakes or "Reiberdatschi", first peel the potatoes and onion. I recommend using waxy potatoes as they contain less water and therefore make the pancakes crispier.
Grate the potatoes and onion using a coarse grater. I prefer grating by hand as it gives a more even texture than a food processor.
Place the potato and onion mixture in a clean kitchen towel and squeeze well. This step is crucial to remove excess moisture and ensure the pancakes get really crispy.
Place the squeezed out mixture in a bowl and add the eggs, flour, salt and pepper. Mix everything well. Depending on the consistency, a little extra flour can be added, but the mixture should not be too dry.
Heat a little oil in a non-stick frying pan. Using a spoon, pour the batter into the pan in batches and press flat. As soon as the edges are golden brown (after approx. 3-4 minutes), flip the pancakes and fry on the other side.
Drain the finished pancakes on kitchen paper and keep warm until all the pancakes are cooked.
I like to serve the Reiberdatschi with fresh apple sauce, but they also taste great simply with salt. Enjoy your meal!
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Gretarezepte"Reiberdatschi" Bavarian potato pancakes
I always love cooking Reiberdatschi for my family, especially when it's chilly outside and we want something cozy. It's a typical Bavarian dish that is popular in many southern German households. They are crispy, hearty and incredibly tasty, especially when served with fresh apple sauce.
To prepare potato pancakes or "Reiberdatschi", first peel the potatoes and onion. I recommend using waxy potatoes as they contain less water and therefore make the pancakes crispier.
Grate the potatoes and onion using a coarse grater. I prefer grating by hand as it gives a more even texture than a food processor.
Place the potato and onion mixture in a clean kitchen towel and squeeze well. This step is crucial to remove excess moisture and ensure the pancakes get really crispy.
Place the squeezed out mixture in a bowl and add the eggs, flour, salt and pepper. Mix everything well. Depending on the consistency, a little extra flour can be added, but the mixture should not be too dry.
Heat a little oil in a non-stick frying pan. Using a spoon, pour the batter into the pan in batches and press flat. As soon as the edges are golden brown (after approx. 3-4 minutes), flip the pancakes and fry on the other side.
Drain the finished pancakes on kitchen paper and keep warm until all the pancakes are cooked.
I like to serve the Reiberdatschi with fresh apple sauce, but they also taste great simply with salt. Enjoy your meal!
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