As of: February 22, 2024 11:05 a.m
Whether grated or grated, sweet with applesauce or savory with smoked salmon: potato pancakes, rösti and potato pancakes taste great in numerous variations. Tips for preparation and recipe ideas.
Raw potatoes are added to the classic mixture for potato pancakes and potato pancakes. Waxy varieties are particularly suitable. They contain more starch than waxy varieties – this is important so that the mass binds well. At the same time, they retain their structure and thus ensure the typical consistency. If you like the buffers a little softer, you can also use floury varieties. Rösti is often made with boiled potatoes.
Prepare potato pancakes and potato pancakes
For coarse fritters, grate the potatoes into narrow sticks; for smooth fritters, grate them very finely. If you don’t have a food processor, you can also use a simple kitchen grater. The finer the grater, the more water the potatoes will draw. Squeeze out the liquid that comes out with a kitchen towel and drain it. Plan on around a kilogram of potatoes and one or two eggs for four people. Also mix the mixture with a finely chopped onion and about a tablespoon of cornstarch or flour. Season with salt and pepper; nutmeg or caraway also work very well.
It gets extra crunchy with oat flakes
For particularly crunchy buffers, you can also stir a tablespoon of wholesome oat flakes into the dough. It is best to process the mixture immediately, otherwise it tends to discolor. It is best to let cooked potatoes cool completely and grate them carefully so that they do not become mushy.
Prepare vegan potato pancakes without eggs
Fried cakes can be prepared with or without eggs.
The buffers can also be prepared vegan. Then just leave out the eggs. Floury potatoes are particularly suitable because they contain a lot of starch, which holds the mixture together. Alternatively, add a little more starch. If you like, you can grate other vegetables and mix them into the potato mixture, such as zucchini or carrots.
Which fat is best?
Rapeseed oil or another vegetable oil, clarified butter or a mixture of oil and butter are suitable for frying. It’s best to use a non-stick pan because the potato mixture doesn’t stick to it. Slide a dollop of potato mixture into the pan for each buffer and fry until crispy on both sides. When making Rösti, you usually fill the entire pan with the mixture, creating a large flatbread.
Ideas and recipes for delicious buffers
Fried cakes taste great with applesauce or fruit compote. For savory versions, you can combine the buffers almost as desired. They go well with meat, fish, vegetables or seafood. Fried cakes are very tasty with hearty beef goulash or roast pork, with smoked salmon and a dollop of crème fraîche, with fried mushrooms or simply on their own with a green salad or raw vegetables.
Further information
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Whether baked, fried, boiled or pureed: which type of potato is suitable for what? Tips about the tuber. more
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02/25/2024 | 4:00 p.m