Reibekuchen
Kartoffelpuffer
German Jewish grated potato pancakes closely related to latkes. Traditionally fried for Hanukkah, they were made from regional potatoes and cooked in schmaltz or oil until crisp and golden.
Ingredients
- •2 pounds starchy potatoes, peeled
- •1 small onion
- •2 large eggs
- •3 tablespoons matzo meal or flour
- •1 1/2 teaspoons kosher salt
- •1/2 teaspoon black pepper
- •1/2 cup neutral oil for frying
- •Applesauce or preserves for serving (optional)
Instructions
- 1
Grate the potatoes and onion on the fine side of a grater or in a food processor.
- 2
Transfer the mixture to a towel and squeeze out as much liquid as possible.
- 3
Place the drained potato mixture in a bowl and stir in the eggs, matzo meal, salt, and pepper.
- 4
Heat a thin layer of oil in a skillet over medium-high heat.
- 5
Scoop heaping spoonfuls of the mixture into the pan and flatten them into small pancakes.
- 6
Fry until deeply golden and crisp on the first side, about 3 to 4 minutes.
- 7
Turn and fry the second side until equally browned.
- 8
Drain briefly on paper towels or a rack and keep warm while repeating with the remaining batter.
- 9
Serve hot, traditionally with applesauce or another tart accompaniment.
Kosher notes
Pareve when fried in vegetable oil; frying in schmaltz makes the dish meat.
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