Authentic German Riefkooche (Potato Pancakes) Recipe

Ingredients

  • 1 kg of potatoes
  • 1 large onion
  • 2 eggs
  • 4 tablespoons of flour
  • Salt to taste
  • Pepper to taste
  • Vegetable oil for frying
  • Applesauce for serving

Steps and instructions

  1. Peel the potatoes and onion and grate them on a coarse grater.
  2. Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much liquid as you can.
  3. In a large bowl, combine the squeezed potato and onion mixture, eggs, flour, salt, and pepper. Mix until well combined.
  4. Heat the vegetable oil in a frying pan over medium heat.
  5. Using your hands or a spoon, shape the potato mixture into rounds about the size of a small burger. Ensure they are compact and not falling apart.
  6. Carefully place the rounds in the heated oil. Cook for about 5 minutes on each side or until golden brown and crispy.
  7. Remove the Riefkooche from the pan and place on a plate lined with paper towels to absorb excess oil.
  8. Serve hot with applesauce on the side.

Tools for making

Recipe variations

  • Try using sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
  • Add grated cheese to the potato mixture for a cheesy twist.
  • Experiment with different herbs and spices such as chives, parsley, or paprika to enhance the flavor.
  • Replace the all-purpose flour with gluten-free flour for a gluten-free version.
  • Add cooked and crumbled bacon or diced ham for a meaty variation.
  • For a vegetarian version, omit the eggs and use a binding agent like mashed chickpeas or flaxseed mixture.
  • Make mini Riefkooche by shaping smaller patties for a bite-sized appetizer or snack.
  • Serve the Riefkooche with sour cream or a tangy yogurt sauce instead of applesauce.

Recipe overview

Riefkooche, also known as German potato pancakes, are a delicious and satisfying dish that are popular in many parts of Germany. These savory pancakes are made from grated potatoes and onions, mixed with eggs and flour, then pan-fried until crispy and golden. They're traditionally served with a side of applesauce, offering a perfect balance of savory and sweet flavors. This recipe is remarkably easy to prepare and can be enjoyed as a main dish, a side dish, or even as a unique breakfast treat. So, if you're a fan of potatoes and looking for a new way to enjoy them, give Riefkooche a try. You're in for a treat!

Common questions

  1. Can I use a different type of potato? Yes, you can use different types of potatoes for this recipe. However, keep in mind that the texture and moisture content of the potato may vary, which can affect the final result.
  2. Can I make the mixture ahead of time? It is not recommended to make the mixture ahead of time, as the grated potatoes can release moisture and result in a watery mixture. It is best to prepare and cook the Riefkooche right after mixing the ingredients.
  3. Can I bake the Riefkooche instead of frying? While traditionally Riefkooche is fried, you can bake them in the oven if you prefer a healthier alternative. Preheat the oven to 200°C (400°F), place the shaped rounds on a greased baking sheet, and bake for approximately 15-20 minutes or until golden brown.
  4. Can I freeze the leftovers? Yes, you can freeze the cooked Riefkooche for later use. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply bake in the oven or fry in a pan until heated through and crispy.
  5. What can I serve with Riefkooche? Riefkooche is traditionally served with applesauce. However, you can also enjoy them with sour cream, yogurt, or even as a side dish with a main course.

Serving dishes and utensils

  • Grater - A coarse grater is needed to grate the potatoes and onion for the recipe.
  • Kitchen towel - A clean kitchen towel is necessary to squeeze out excess liquid from the grated potatoes and onion.
  • Large bowl - A large bowl is required to combine the potato mixture with the other ingredients.
  • Frying pan - A frying pan is needed to cook the Riefkooche in hot oil.
  • Spoon or hands - A spoon or your hands can be used to shape the potato mixture into rounds.
  • Plate - A plate lined with paper towels is useful for draining excess oil from the cooked Riefkooche.
  • Applesauce dish - A small dish for serving applesauce alongside the Riefkooche.

Origin stories

Riefkooche, a dish that hails from the Rhineland region of Germany, has a charming rustic origin. Back in the day, when times were tough and resources scarce, Riefkooche was a culinary life-saver. This humble potato pancake, crispy on the outside and tender within, was a way for hardworking farmers to make the most of their potato harvest. It was a meal that was both filling and comforting, perfect after a long day's work in the fields. It's a testament to the resourcefulness and resilience of the Rhinelanders, as they turned simple ingredients into a dish that is loved not just in Germany, but around the world. Served traditionally with applesauce, Riefkooche is a reflection of the German knack for creating delicacies that are both hearty and heartwarming.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.