We at Tintorera are obsessed with making our German Potato Pancakes (Reibekuchen) as authentic as possible. These delicious pancakes are a Bavarian classic. The batter is a simple mix of mashed potatoes and flour. The pancake batter is a unique and traditional recipe. It is made from mashed potato, eggs, flour, salt, and milk. The result is a light and fluffy potato pancake with an airy and fluffy texture.
The history of the potato pancake goes back to the Middle Ages. A pancake is a small, flat cake that is fried in butter and made of mashed potatoes. The word “pancake” was first used in the 12th century in England and originally referred to a small cake. In the Middle Ages, it was called a “brötchen” or “brödchen”, which means “bread cake”. Today’s pancake is similar to the original “brötchen”.
“Reibekuchen” is a traditional German potato pancake dish, traditionally eaten on the first day of the Weiberfastnacht, or Women’s Night, on the week before Lent. It’s a winter dish for the hearty and hearty. This recipe is based on the authentic recipe.
It’s So Simple To Make Traditional German Potato Pancakes!
Are you looking for a delicious comfort meal recipe? German potato pancakes are definitely one solution!
These substantial fried potato pancakes, also known as Reibekuchen or Kartoffelpuffer, are excellent when hot and provide a full lunch!
German potato pancakes are simple to prepare.
Growing up, Lisa ate potato pancakes (and we still eat them now). There is a distinction between the German words listed above for Lisa.
Reibekuchen are prepared with raw potatoes, while Kartoffelpuffer are made using cooked potatoes or leftover potato dumplings – nevertheless, this is a point of contention.
Lisa prefers them made with baked potatoes, but this variation is equally delicious!
Potato pancakes have the advantage of being simple to prepare.
You just have to grate the potatoes and onion, add a few additional ingredients, and cook it up in this variation. That’s all there is to it, and you’ll be eating warm fried potatoes in no time.
Go, Lisa, with that potato grating form!
Potato pancakes have a long history in Germany. Potatoes were formerly called a “peasant food” because they were easy to produce or purchase, inexpensive, and satisfying to eat.
In late November/December, you may also get potato pancakes in German Christmas markets all throughout the nation. We’ve had the pleasure of eating these straight from the fryer at several marketplaces, and they were delicious in the cold!
For a wonderful flavor, serve with a dollop of quark!
If you’re not sure what to serve with potato pancakes, there are two options: sweet or savory.
Serve them with a side of apple sauce (which is really wonderful) to make them sweet. For a more savory version of the pancake, serve it with quark (a soft cheese), sour cream, or a garlicky yogurt sauce. It’s all up to you!
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- potatoes, 1 pound
- 1 onion, tiny
- 1 teaspoon of salt
- a pinch of black pepper (if you want savory pancakes)
- 3 tablespoons flour
- 1 egg, medium size
- for frying oil
- One pound of potatoes and one tiny onion, washed and peeled
- Using the grating side of a four-sided grater (the side everyone knows and uses to grind cheese), shred the potatoes into a bowl. Also, grate the onion. If grating the onion doesn’t work, a knife may be used to finely cut it.
- Drain part of the potato water if there is extra water in the potatoes (it seeps out when pressed in the palm).
- To make the pancakes savory, add a bit of salt, a pinch of pepper, flour, and the egg.
- Combine all of the ingredients in a large mixing bowl and stir until well combined. It’s easiest to accomplish this using your (clean) hands.
- In a pan with two tablespoons of oil, heat two tablespoons of batter per pancake. To ensure optimal cooking, make sure the pancake is not overly thick or too big. You probably won’t be able to make more than 2-4 pancakes at once in your skillet.
- Remove them from the pan after both sides are golden brown (3-4 minutes each side). Place them on a paper towel or something similar to absorb the oil. The pancakes may then be kept warm in the oven that has been prepared.
- Carry on with the remainder of the batter in the same manner. As required, add additional oil.
- Serve with apple sauce for a sweet flavor or sour cream, yoghurt, or quark for a savory flavor.
- These potato pancakes are best eaten immediately after they have been removed from the pan.
- These potato pancakes may be served sweet with apple sauce or savory with garlic sauce or quark.
- If you want the potato pancakes to be more savory, increase the salt, pepper, and other spices (such as garlic powder) in the batter.
Information about nutrition:
Approximately 8 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 198 calories 15 g total fat 1 gram of saturated fat 0g trans fat 13 g of unsaturated fat 20 milligrams of cholesterol 30 milligrams sodium 15 g carbohydrate 1 gram of fiber 1 gram of sugar 3 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
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German Potato Pancakes (Reibekuchen) – the most typical “mashed potato” in Germany, you will love this meal and you will also be surprised by the taste. It is so simple and so delicious, and you will love it so much that you will want to make it every day.. Read more about hungarian potato pancakes and let us know what you think.
Frequently Asked Questions
What nationality is potato pancakes?
Potato pancakes are a traditional dish from the country of Poland.
Are potato pancakes Irish or German?
Potato pancakes are a traditional dish in both countries, so they would be considered to be of German and Irish heritage.
Where did Kartoffelpuffer originate from?
Kartoffelpuffer is a German dish that originated from Austria.