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Subject: Re: German Potato Pancakes
From: Shylock <shylock[at]ziplink.net>
Date: Tue, 25 Mar 1997 14:02:30 -0500
Stimpel Tanja wrote:
>I am looking for an authenic German potato pancake recipe.
This is our family recipe for potato pancakes. It is very easy to
prepare and tastes really great:
1 kg raw potatoes
1 medium onion
1 or 2 eggs
3 to 4 tbsp flour
Preparation: Grate potatoes, not too finely, put them into a sieve and
press the water out of them. Grate the onion very finely. Mix onion,
potatoes and egg(s) together with some salt and the flour. Heat some oil
in a frying pan. For each pancake, put about 3 tbsp of the mixture into
the pan and form it into a flat pancake. Fry both sides until golden.
Serve immediately, sprinkled with salt or sugar, together with
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I don't know why did you call this pancake "German". Galitzian (which
means Westaer Ukraine, Eastern Poland territory) potato pancake are
exactly like that. More expefienced cooks avoid to add flower. They
believe that flower doesn't make pancakes "pure" potato...
From: Peter <petgross[at]sarenet.es>
Date: Wed, 26 Mar 1997 11:32:22 -0800
If you add one grated, medium sized carrot to the mixture it will add
color and taste. I agree potatoe pancakes originated in Poland and
From: Martin Bemmann <martin.bemmann[at]urz.uni-heidelberg.de>
Date: Thu, 27 Mar 1997 20:52:15 +0100
> If you add one grated, medium sized carrot to the mixture it will add
> color and taste. I agree potatoe pancakes originated in Poland and
There is no ( I repeat NO!!) need to add colour and taste! Even to add egg
and/or flour is unnecessary. These pancakes called Reibekuchen or
Kartoffelpuffer or Kroeppelscher etc. are a basic staple in the Rheinland
region of Germany (around Cologne). There are many fast food restaurants
serving only this dish and nothing else! It is made from grated raw
potatoes, onions, pepper and salt only. After grating the potatoes you
collect the liquid in a vesel and after some while the starch it contains
will have set to the bottom of it. Now you spill the water and give the
starch back to the potatoes. Mix the batter (eventually with an egg or so)
and fry it ladle by ladle in a pan with hot oil (1/2 inch high) until they
are golden brown. The pancaces should have a diameter of ca. 10 to 15 cm.
Traditionally they are served immediatelly with apple sauce or better with
apple syrup and dark brown wholemeal bread (and a lot of rye). They should
be as hot to burn your mouth!
Hope I watered your mouth!
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