John Myers
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Potato: Reiberdatschi (potato Pancake)
The perfect potato: reiberdatschi (potato pancake) recipe with a picture and simple step-by-step instructions.
Reiberdatschi
- 1 kg Potato freshly peeled
- 2 tbsp Sour cream 10% fat
- 1 Pc. Egg
- 2 tbsp Sifted flour
- 1 pinch Salt
- 1 Pc. Medium onion
- 100 g Clarified butter
Apple compote
- 1 kg Apple boskop
- 1 Pc. Cinnamon stick
Reiberdatschi
- Peel and grate the potatoes and drain them on a sieve. Mix immediately with sour cream (or sour milk) so that they do not discolour. Tie the dough with egg and flour or semolina (semolina is recommended for new potatoes), grate the onions and add. Heat plenty of shortening (lard), add the dough spoon by spoon, press flat. Bake the potato pancakes until golden brown and crispy on both sides, pat off the remaining fat on a paper towel. The dough can also be made without an egg, then bind the dough with the appropriate amount of sour cream. A tablespoon of chives can also be incorporated.
compote
- Peel the apples, remove the core, dice, (c. 3×3 cm), put in a saucepan with the cinnamon stick, fill up with water, a little less than apple height. Let the whole thing simmer for about 20-30 minutes, when the apples start to crumble, add sugar to taste if necessary. Remove the cinnamon stick and let cool. Serve.
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