potato pancakes
Potato pancakes , potato buffer , potato pancakes , potato pancakes , potato cookies , potato pancakes , Grumbeerekiechle , or potato pancakes is a preparation for potatoes .
ingredients
The main ingredients are peeled and raw grated potatoes. Then the mass is squeezed out lightly and mixed with the chicken egg and flour to form a thin dough. The dough, seasoned with salt and nutmeg , is then fried in hot fat to make flat cakes.
variants
Recipe variations with the addition of oat flakes , onions , diced bacon , low-fat quark , buttermilk , garlic , marjoram , parsley , smoked salmon or other are known.
In Ukraine, the Deruny potato pancakes are also filled with meat, ham, cheese, mushrooms or vegetables before they are fried .
Side dishes
Depending on the region, potato pancakes are eaten with other sweet or salty ingredients. It is common to eat them with applesauce or sugar. In the Bergisches Land , Münsterland and Rhineland , they are also placed on buttered black bread or eaten with beet cabbage , apple cabbage or jams . In Bavaria sauerkraut is also used as a side dish, in parts of the Saarland, in northern Rhineland-Palatinate and in Hesse, a soup made from green beans. In the south of Thuringia , leek vegetables are also eaten with pieces of smoked meat.
gastronomy
In the traditional gastronomy of the Rhineland, Friday - as a habitually meatless day - is often the so-called potato cake day . Potato fritters are a traditional part of Christmas markets and funfairs there . In some places, potato pancakes are also part of special potato festivals (for example in Kottenheim , Schlettau , Wülfrath and at the “Tolle-Knolle” potato festival in Ibbenbüren ).
In classic upscale gastronomy, the eggs used for preparation are separated and the egg whites are beaten until stiff and lifted into the mass. There they called potato pancakes with eggs unseparated as a pancake ( galette de pommes de terre ).
Convenience food
Pre-baked deep-frozen potato pancakes are available from grocery stores as convenience food . In addition, you can usually buy sulphurized ready-made dough or dry powder. Pre-cooked potato pancakes that can be kept in the refrigerator for around seven to ten days have recently been launched.
Regional names
Regionally, numerous other names are (or were in the German East ) common:
| designation | region |
|---|---|
| Potato pancakes or potato pancakes | North and West Germany , also in Pomerania and Silesia |
| Excavator | Francs |
| Bambes, baked glasses, buttermilk glasses | Vogtland |
| Lentils | East Prussia |
| Potato cookies or pannel lappers | South Hesse and Siegerland |
| Kardofflkiachla | Baden-Württemberg |
| Pannekauken | Swords |
| Reibeplätzkes | Ruhr area |
| Reiberdatschi or potato pancakes | Bavaria |
| Riewekauken | Sauerland and Bergisches Land |
| Dotsch | Upper Palatinate |
| But choppers | Upper Lusatia |
| Potato lentils | Lower Lusatia |
| Pillkooken | Bergisches Land |
| Krumpreschnittja, Reivekooche | Vulkaneifel |
| Rievkooche, Schnibbelskuchen, Krebbelche, Gribbelscher, Kribbelscher | Rhineland |
| Riewekööchelcher, Rieweplätzcher | Siegerland |
| Grommbierkischeljer | Saarland and German Lorraine |
| Potato Clitcher | Upper Saxony |
| Grumberry pan cake | Palatinate and German Lorraine |
| Hereditary Crab | Hesse |
| Rievesplätzjer | Westerwald |
| Krumbirnpöngeli | Lower Franconia |
| Ballnklöß, Franzkung | Upper Franconia |
| Baggerla | Franconian Forest and Hofer Land |
| Cooker pancakes | Markgräflerland |
| Daj | District of Coburg |
| Dötscher | District of Gotha |
| Datsch, Detscher | northern Thuringian Forest |
| Potato pancakes, potato fritters, potato patties | Austria |
| Härdöpfelchüechli, Härdöpfeldätschli | Switzerland |
| Grompere Kichelscher | Luxembourg |
| Grumberschnietscher | trier |
| Potato Pancakes | Emsbüren |
Regional variants or related dishes
Latkes
Latkes ( Yiddish לטקעס, Hebrew לביבות Levivot ), sometimes also latkas or levivot , are small, deep-fried potato pancakes that are served as an accompaniment to meals in Jewish cuisine . They are also traditionally made and consumed on Hanukkah (the festival of the multiplication of oil), as they are cooked in oil like other typical dishes of this festival. But they have no ritual significance.
Other
- Dibbelabbes
- Döppekooche
- Grimaces
- Klitscher
- Pill cake
- Hash browns
- Pickert
- Riewekooche (note the distinction between "potato pancakes" and "potato pancakes")
Web links
Individual evidence
- ↑ a b Richard Hering , Walter Bickel (Ed.): Herings Lexicon of the Kitchen . 18th, revised edition. Specialized book publisher Dr. Pfanneberg, Giessen 1978, ISBN 3-8057-0218-3 , pp. 570, 573.
- ↑ Lausitzer Rundschau: Tradition: potato lentils and potato hoes. September 3, 2019, accessed April 7, 2020 .
- ↑ Lausitzer Rundschau: Old style potato lentils. September 4, 2010, accessed on April 7, 2020 .