Reibekuchen

A golden pancake with a jagged, crunchy crust, hiding a still-tender heart of grated potatoes. The smell of hot fat and browned onion hits you as soon as you enter the kitchen.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 534
• Protein: 10 g
• Carbs: 57 g
• Fat: 28 g

Ingredients

• 1 kg Potato ( peeled and grated )
• 1 piece Onion ( grated )
• 2 piece Egg
• 2 tbsp Wheat flour
• 1 pinch Gray sea salt
• 1 pinch Nutmeg
• 100 ml Sunflower oil ( for frying )
• 200 g Reduced-sugar apple sauce ( for serving )

Instructions

1. Grating and extraction

   Peel the potatoes and onion. Grate them finely. Place the mixture in a clean cloth and squeeze with all your strength to extract the vegetation water. The pulp must be as dry as possible.

2. Binding the mixture

   In a mixing bowl, combine the dry pulp with eggs, flour, salt, and nutmeg. The mixture should be homogeneous and hold together without running.

3. Frying and browning

   Heat the oil in a pan. Drop small mounds of batter, flattening them with the back of a spoon. When the edges become brown and jagged, flip them over. The crust should feel rigid under the spatula.

Chef's tips

• Water extraction is key: if the pulp is wet, the pancake will be soggy.
• Don't overcrowd the pan, otherwise the oil temperature drops and the pancake soaks up fat instead of searing.

Storage

Keep for 48 hours in the fridge. Reheat in a dry pan or oven to regain the crunch.