Potato Pancakes – The Classic

Depending on the region, they are called Reiberdatschi, Kartoffelpuffer or possibly Kartoffelpuffer and more than half of Germans regularly have them on their menu. The most common accompaniment is apple puree, but with smoked salmon and horseradish they are a delicacy.

Here’s a recipe:

Peel, rinse and grate potatoes. Stand for a short time.

Skim off the liquid that has formed. Peel onion, grate and stir into potatoes together with eggs, oat flakes and salt.

Heat the fat in a frying pan. Drop in the batter by tablespoons, flatten, and fry the potato pancakes until golden brown on both sides.

For the low-fat version, brush a waffle iron with oil and bake the pancakes in it.

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