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Source: Pixabay : HolgersFotografie

"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.

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Ingredients

number of servings
4
  • 1 kg Waxy potatoes Added to
  • 1 pcs onion Added to
  • 2 Eggs Added to
  • 3 Tablespoon flour Added to
  • salt and pepper Added to
  • Oil for frying Added to
  • Optional: apple sauce to serve Added to
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Directions

30 min.
1. Step

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.

2. Step

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.

3. Step

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.

4. Step

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.

5. Step

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.

6. Step

Drain the finished pancakes on kitchen paper and keep warm until all the pancakes are cooked.

7. Step

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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