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Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Kartoffelpuffer — German Potato Pancakes
Grated raw potato and onion, squeezed dry and fried in shallow oil into thin, lacy, crisp-edged cakes. Christmas-market food, served hot with cool applesauce — the sweet-and-savoury clash is the point.
Source
Recette de Rhineland kitchens · 🏺 Traditionnel · Cooking of the Rhineland — the sweet-sour, gingerbread-thickened western German style
Rhineland · traditional potato pancake — An ownerless traditional dish, so no cook is credited. 'Kartoffelpuffer' redirects to the 'Reibekuchen' article, which describes these German potato pancakes as a fritter and street food of the Rhineland, made from grated potato and served with apple sauce, pumpernickel or treacle, and sold at street fairs and Christmas markets. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 40 min🍽 4 portions🔥 300 kcal🇩🇪 Allemagne
VégétarienSans produits laitiersSans fruits à coque
Étapes
Grate the peeled potatoes and the onion coarsely into a bowl. Tip everything into a clean tea towel and wring it out hard over the sink — squeeze out as much liquid as you possibly can.
💡 Dry is everything. Wet batter steams and goes limp; a well-wrung mixture is what fries up crisp and lacy.
Let the squeezed liquid settle for a minute — a layer of white potato starch sinks to the bottom of the bowl. Pour off the water but scrape that starch back into the potatoes; it helps them bind and crisp.
Mix the potato and onion with the egg, flour, salt and pepper. Work quickly — the mixture darkens if it sits, though it still tastes fine.
Heat the oil in a wide pan over medium-high heat. Drop in spoonfuls and flatten each into a thin disc. Fry for 3–4 minutes a side until deep golden and crisp at the edges.
💡 Do not crowd the pan and do not flip too early — wait until the underside is set and browned, or the cake tears apart.
Drain on kitchen paper and eat straightaway, while the edges are still crisp, with a spoonful of cold applesauce alongside.
💡 Astuces
- Kartoffelpuffer must be eaten hot and fresh — they soften within minutes and do not reheat well. Fry them to order rather than stacking a batch.
- Called Reibekuchen in the Rhineland and Kartoffelpuffer more widely, they are a fixture of German Christmas markets and street fairs, often sold three to a paper plate with applesauce.
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