ReceptnaptárReibekuchen (crispy German potato pancakes)
Reibekuchen is the crispy potato pancake of Rhineland German cuisine: made by frying grated raw potato in oil, served with apple sauce or sour cream. It's also very popular as a fairground and market food, crispy outside and soft inside.
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Method
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- Peel the potatoes and onion, and grate finely.
- Squeeze the grated mixture well in a kitchen towel to remove the excess water.
- Mix in the eggs, flour and salt.
- Fry spoonfuls as flat discs in hot oil, 3-4 minutes on each side, until golden and crisp.
- Drain the excess oil on paper towel.
- Serve hot with apple sauce or sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always squeeze the grated potato well, as a wet mixture won't fry crisp.
- The oil needs to be hot enough, or the pancake falls apart instead of frying crisp.
- Shape them flat and thin, as a thicker centre stays raw.
- Great sweet with apple sauce or savoury with sour cream, either way.
Frequently asked questions
How does it differ from Hungarian tócsni?
Very similar, except in Germany it's more often served with sweet apple sauce, not only with sour cream.
How should leftovers be stored?
In the fridge for 1-2 days, and reheated in a dry pan it turns crisp again.
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