Kartoffelpuffer, Reiberkuchen or Reiberdatschi, Rösti are favorites throughout Germany. Potato fritters, the recipe is the same everywhere, although their names are different depending on the region, Reiberkuchen is heard more in the Rheinland while in Bavaria it's Reiberdatschi.
Especially during the winter and cold weather months few festivals, open markets or even large train stations are without their appetizing aroma drifting through the air, from the stalls offering delicious Reibekuchen; literally "grated cakes".
Served on a paper plate, together with plastic fork and toppings of applesauce, cinnamon sugar or salt, they are a warming treat as well as traditional winter food.
While "Mini-Reibekuchen", small potato fritters, also make a base for "open sandwiches"; perhaps layered with cold cuts, pickle and some garden salad. Or simply a fried egg.
Restaurants in Germany serve Reibekuchen throughout the year to accompany "Smoked Salmon and Sour Cream" for example, or a side dish for anything from "Steak Tartar" and "Schnitzel" to "Mushroom Ragout".
Kurbis Kartoffelpuffer, Pumpkin Potato Fritters, are an ideal way to use up any leftover pumpkin, as well as a simple tasty alternative recipe for those months when vegetable counters are filled with squash of all shapes and sizes. Zuchini works as well.
For the usual "potato" Reiberdatschi just double the quantity of potato and leave away the pumpkin, but otherwise follow the recipe.
Kurbis Kartoffelpuffer - Pumpkin Potato Fritter Recipe(Serves 4)
1 lb prepared pumpkin
1 lb floury potatoes, peeled
(or 2 lbs of peeled floury potatoes and no pumpkin)
1 white onion
3 eggs beaten
1 oz flour
1 tsp. salt
1 tsp thyme
Freshly ground black pepper
3 tbsp finely chopped parsley
Vegetable or sunflower oil
Grate pumpkin and potatoes coarsely with a cheese or vegetable grater, put into cloth and squeeze out excess moisture.
Chop onion finely.
Add to the pumpkin/potato mixture together with the rest of the ingredients and combine.
Heat oil in a frying or griddle pan and either drop spoonfuls of the mixture into the pan or fill it to make one large pancake, flatten lightly, and turn once. Cooking until golden brown and crisp.
Drain on paper towel and serve immediately.
Kurbis Kartoffelpuffer are often served together with garlic (Knoblauch) sauce, and this is a basic and popular recipe.
2 or 3 (or to taste) cloves of fresh garlic, minced or pressed
8 oz plain yoghurt
8 oz cream cheese
1 tsp lemon juice
1 tsp sunflower or vegetable oil
2 tbsp finely chopped parsley
Salt and freshly ground pepper to taste
Mix the yoghurt and cream cheese until well blended
Add garlic and parsley stirring until well distributed
Add enough lemon juice and oil to make a smooth creamy texture
Season to taste
Or with a Herb Sauce. Made to the same recipe but excluding the garlic and adding finely chopped mixed green herbs, such as chives, together with ground nutmeg to taste
If you simply want a different "potato" recipe, then how about Apple Potato Pancakes.
Apfel-Kartoffel-Rösti - Apple Potato Pancakes/Fritters (Serves 4)
1 lb potatoes
4 oz soft apple
Slice apples into thin slices.
Peel potatoes, grate and mix with the apples.
Heat some sunflower or vegetable oil in two pans.
Halve the potato mixture and add one portion to each pan.
Spread into a rounded shape and press down lightly.
Increase heat and cook for 3 to 4 minutes until crisp.
Turn and cook for further 3 to 4 minutes.
Drain on kitchen paper, season with salt and pepper and serve with anything from fish, especially smoked salmon or trout, to chicken and pork.
Guten Appetit!And whatever recipe you choose enjoy your "Reibekuchen". They taste as good as they look.