Makes 8 servings of 2 fritters each
- 6 (about 2¼ lbs) starchy potatoes such as Yukon Golds
- 1 small onion (4oz)
- 2 eggs, beaten
- 1 cup flour
- salt and pepper
- 3 Tablespoons butter
- 3 Tablespoons vegetable oil
- chopped parsley
Special equipment
- warmed serving platter (because you’ll be making this in batches)
Method
- Peel and grate potatoes and onion into a large bowl. Working with small handfuls at a time, squeeze away as much liquid as you can. Fold in the beaten egg, trying to coat as much of the potato as possible. Fold in flour, salt, and pepper.
In a frying pan over medium heat, melt together half the butter and half the oil. When the grease has begun to sizzle, place large spoonfuls of the dough in the pan, flattening each with the spoon, being careful to keep the fritters apart. Sauté until golden brown, and flip to cook the other side. Remove to the warm serving platter, lined with paper towels.
About halfway through, you’ll need to replenish the grease.
Remove the oily paper towels from the platter, garnish with the parsley, and serve.
Notes
- Reiberdatschi, or as Der Roland always shouts with his eager enthusiasm, Reiberdatschi!, is the Bavarian term for potato pancakes, called Kartoffelpuffer elsewhere in Germany. Reiben is ‘to grate’ (compare Modern English rub) and datschi is Bavarian term for tarts or pressed cakes, from the Bavarian datschen ‘to press flat ’; cf. Ger. täschen ‘to slap’.
Suggestions
- Serve plain, with applebutter, an herbed sour cream sauce, or maybe even with horseradish. A juicy, vinegary tomato salad is another excellent accompaniment.
If you grate the potatoes into water into which a little lemon juice has been added, you won’t risk the potatoes discoloring.
If you prefer more uniform fritters than our rustic ones, just grate your potatoes and onion finely.
