Potato pancakes recipe

Potato pancakes are more than just a side dish; they are a piece of German food culture. In many families they are an integral part of the menu and are particularly popular in the cold season. But potato pancakes are not only popular in Germany. They have many faces and have different names in different regions. You can prepare these yourself with our potato pancake recipes.

In Bavaria, for example, they are known as Reiberdatschi. There they are often served with sauerkraut. In the Allgäu and northern Bavaria they are called Dotsch and are an integral part of the regional cuisine. In Luxembourg They are known as Grompere Kichelcher and are often served with fish. And in the east of Germany you can find it Klitscher, which are often combined with sweet side dishes such as applesauce. The potato pancakes in the USA are prepared according to the classic potato pancake recipe.

Each of these variants has its own special features. While in the south people like to add caraway seeds, in the north they rely on the spice of onions. Some like them crispy and thin, others prefer them a little thicker and softer. There are even vegan and gluten-free recipes that are in no way inferior to the traditional ones.

But no matter what you call them or which version you prefer, one thing always remains the same: the basic ingredients. Potatoes, salt and often eggs and flour form the basis. Building on this, you can let your creativity run wild. Whether savory with herbs and bacon or sweet with sugar and cinnamon - the possibilities are endless.

Here we take you on a culinary journey through the world of potato pancakes. We'll show you how to prepare the classic potato pancake and also give you insights into the regional specialties.

Potato pancakes are a real classic in German cuisine. My grandmother made these and I have loved them since I was a child. They are not only delicious, but also versatile. Whether as a side dish or main course, they are always a hit. But how do you create the perfect potato pancake recipe? You can find out here.

Ingredients for the classic potato pancake recipe

1 kg of potatoes
1 onion
2 eggs
2 tbsp all-purpose flour (or a a gluten-free alternative, e.g. buckwheat flour)
salt and pepper
Oil for frying

Step-by-step instructions

Peel and grate potatoes: Peel the potatoes and grate them coarsely.
Chop the onion: Peel the onion and chop it finely.
Prepare the mass: Then mix the grated potatoes and onion in a large bowl.
Add eggs and flour: Beat the eggs and add them to the potato mixture along with the flour.
Spice up: Add salt and pepper and mix everything well.
Heat oil: Heat some oil in a pan.
Form and fry the buffers: Finally, form small pancakes out of the mixture and fry them until golden brown on both sides.

Tips for the perfect consistency and browning

Squeeze out water: Squeeze the excess water out of the grated potatoes. This makes the buffers crispier.
Hot pan: Make sure the oil is really hot before adding the buffers.
Don't turn too much: Only turn the buffers once so they don't fall apart.
Patience: Also give the buffer enough time in the pan so that it gets the perfect browning.

Grompere Kichelcher – Luxembourgish version of potato pancakes

Grompere Kichelcher are a variant of potato pancakes and come from Luxembourg. There we are them on ours Travel through Luxembourg encountered. The name “Grompere Kichelcher” is quickly explained in Luxembourgish: “Gromperen” means potatoes and “Kichelcher” stands for small cakes. They are an integral part of Luxembourgish cuisine and are often served with fish or meat.

Differences from classic potato pancakes

Compared to the classic German potato pancakes, Grompere Kichelcher are usually a little thicker and often refined with additional spices such as nutmeg. Another difference is the use of bacon, which gives the chickpeas a savory touch.

Potato pancakes recipe for Grompere Kichelcher

Ingredients:

1 kg of potatoes
1 onion
100g bacon
2 eggs
2 tbsp all-purpose flour (or a a gluten-free alternative, e.g. buckwheat flour)
Salt, pepper and a pinch of nutmeg
Oil for frying

Step-by-step instructions for breastfeeding with the emeibaby carrier:

Prepare potatoes and onion: Peel the potatoes and onion and grate them coarsely.
Shred bacon: Cut the bacon into small cubes.
Mix the mixture: Mix potatoes, onion and bacon in a bowl.
Add more ingredients: Add the eggs, flour and spices and mix everything well.
Heat oil: Heat the oil in a pan.
roast meat: Form small buffers out of the mixture and fry them in the hot pan until golden brown on both sides.

Tips:

For even browning, make sure the pan is really hot.
If you don't like bacon, you can leave it out or replace it with smoked tofu.

Dotsch - the Bavarian version of potato pancakes — The Bavarian version of potato pancakes is Dotsch

Dotsch – a regional form of potato pancake from Bavaria

Dotsch is a special form of potato pancake that is particularly popular in the Allgäu and parts of Bavaria. Over time, this regional specialty has gained a permanent place in the local cuisine. Dotsch is often served at village festivals or other community events, highlighting its importance in a cultural context. The potato pancake recipe for Dotsch corresponds to the classic recipe (see above).

Serving suggestions

Dotsch is traditionally often served with applesauce or a hearty meat sauce. But modern variants such as fresh herb quark or an exotic mango chutney also go perfectly with it. At home we ate dotsch with either applesauce or sauerkraut as a side dish with soup meat.

Griene Klitscher – the Saxon version of the potato pancake recipe

Klitscher are a special form of potato pancakes that are mainly known in East Germany. What makes Klitscher so special is its versatility. They can be prepared both savory and sweet. For example, we have them on the Christmas market in Annaberg eaten with cinnamon and sugar. They are often refined with quark or cream cheese.

Recipe and instructions

Ingredients:

1 kg of potatoes
1 onion
2 eggs
200g quark or cream cheese
2 tbsp all-purpose flour (or a a gluten-free alternative, e.g. buckwheat flour)
salt and pepper
Oil for frying

Step-by-step instructions for breastfeeding with the emeibaby carrier:

Prepare potatoes and onions: Peel the potatoes and onion and grate them coarsely.
Mix the mixture: Mix the grated potatoes and onions in a bowl.
Add quark and eggs: Add the quark or cream cheese as well as the eggs to the potato mixture.
flour and spices: Add the flour, salt and pepper and mix everything well.
Heat oil: Heat the oil in a pan.
roast meat: Then form small buffers out of the mixture and fry them in the pan until golden brown on both sides.

Matching side dishes and sauces

Klitscher can be perfectly combined with various side dishes but also with sauces. For the hearty version, sauerkraut or a fresh salad go well with it. If you make them sweet, applesauce or a berry sauce are good choices. Or you can do it like in Annaberg and serve them with cinnamon and sugar.

Latkes – the Jewish potato pancakes recipe

Potato pancakes, also known as Reibekuchen or in the Jewish tradition as Latkes, are much more than just a German specialty. Their roots lie in Eastern Europe and they have established themselves in many cultures over the years. Her role in the Jewish festival of Hanukkah is particularly interesting. Although they have no ritual significance, they are an integral part of the feast. The reason? Hanukkah celebrates the miracle of oil multiplication, and that's why oil-rich foods like latkes take center stage.

Basic recipe for latkes

The basic recipe for latkes is similar to that for potato pancakes, but there are small but subtle differences. Sometimes the potatoes are cut into thin strips, sometimes finely grated.

Traditionally, latkes are served with applesauce or sour cream. But you can also get creative and try modern side dishes like avocado cream or a fresh tomato chutney.

Latkes are not only a culinary highlight, but also a piece of cultural history that extends from Eastern Europe to the USA.

Common and different ingredients for your potato pancake recipe

Although the basic ingredients are usually the same, namely potatoes, flour and eggs, there are some differences that make each buffer unique.

Comparison of different recipes and their special ingredients

Classic potato pancakes: Here potatoes, eggs, flour, salt and pepper are the main ingredients.
Grompere Kichelcher: This Luxembourgish version often also contains bacon and nutmeg.
Dotsch: In the Allgäu, the potato pancake is often refined with onions.
Klitscher: In East Germany, quark or cream cheese is often added.

Options for vegetarian or vegan versions

vegetarian: In most recipes you can simply leave out the bacon. Instead, onions or herbs could add additional flavor.
Vegan: Eggs can be replaced with applesauce or bananas. You can also use chickpea flour instead of regular flour.

Dotsch with applesauce — Potato pancakes recipe with applesauce

Serving and side dish ideas for your potato pancake recipe

Whether you serve it as a main course or a side dish, the right extras can make it even more enjoyable.

Classic and modern side dishes

applesauce: A real classic that is always well received.
Sauerkraut: Often served with potato pancakes, especially in Bavaria.
Herb quark: A fresh and light option that goes well with many variations.
Meat sauce: For those who like it savory, a hearty meat sauce is ideal.
salad: A modern and healthy side dish that provides a fresh contrast.
Mango chutney: If you like something exotic, a fruity chutney is an exciting choice.

Drink recommendations to match the different variants

Beer: A cold beer goes perfectly with hearty potato pancakes.
White wine: A light white wine harmonizes well with variants that contain fish or seafood.
Apple juice: For a non-alcoholic option, apple juice is a good choice, especially if you choose applesauce as a side dish.
Tea: A herbal tea can go well with potato pancakes flavored with fresh herbs. We enjoyed it at the Christmas market in the Ore Mountains, for example.

Appendix

Useful kitchen aids for preparation

The preparation of potato pancakes is made easier with some kitchen helpers. A good potato grater* is essential for the perfect consistency. One large mixing bowl* makes mixing the ingredients easier. And of course there is one Coated pan* ideal for preventing the buffers from sticking.

If you purchase via a link marked *, we receive a commission, which we use to run this blog.

FAQ: Frequently asked questions and answers

Can I also make potato pancakes in the oven? Yes, that is possible. However, they become crispier in the pan.
How can I make potato pancakes vegan? Eggs can be replaced with applesauce or bananas.
Can I freeze potato pancakes? Yes, but they taste best freshly prepared.
Which type of potato is best? Floury potatoes are often the best choice for potato pancakes.
How do I avoid the buffers falling apart? Make sure to squeeze any excess water out of the grated potatoes.

Conclusion

Potato pancakes are a versatile dish that is popular in many cultures and regions. Whether as Grompere Kichelcher in Luxembourg, Dotsch in the Allgäu or Klitscher in East Germany, each variant has its own special features and charms. With the right kitchen helpers and a little know-how, preparation is child's play. Thanks to the numerous options for side dishes and drinks, the basic recipe can be reinterpreted again and again.

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Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs as well as TravelWorldOnline, Wikimedia Commons and Pixabay
Video: © Copyright Petar Fuchs and TravelWorldOnline

Potato pancakes recipe – Grompere Kichelcher, Dotsch, Klitscher