Reibekuchen & Apfelmus

Opa Martin’s Reibekuchen & Apfelmus – My grandfather’s German latkes & chunky apple sauce. Rezept auf Deutsch unten.

Savoury German potato latkes or Reibekuchen are served either sprinkled with caster sugar or with dollops of a chunky stewed apple compote called Apfelkompott or if of finer consistency: Apfelmus (apple sauce). My grandfather Martin used to cook them for me when I returned from Kindergarten and I have not had them for decades (what a shame). Thanks to this the Reibekuchen-abstinence ended today.

Most households have a special mesh grater for this (quite similar to the implement used to strip excess paint of your roller) but a coarse box grater does the trick if you forgot to pinch it from your Mum’s kitchen like I did. Of course, latkes, are part of many European cuisines and a Jewish holiday staple.  Add a slice or two of crispy fried black pudding for a variation of Heaven & Earth, another sweet & salty classic German dish.

Apfelmus / chunky applesauce
makes 1 jar

5 smallish apples, about 600g or 21 oz (any apples are fine, I prefer a sweeter, fragrant & old-fashioned variety for sentimental reasons of course)
2 tablespoons sugar
lemon juice
water

Quarter, peel & core the apples, then chop into rough chunks. Put the apple pieces along with the sugar, a little lemon juice (to taste) and a splash of water into a small saucepan. Cover with a lid and soften the apples over a medium flame for about 10 minutes. Stir from time to time to avoid the sugary apples catching on the bottom of the pan and see if the apples are soft enough to be squashed with a wooden spoon into a chunky puree which is the consistency we are aiming for. Leave to cool.

Reibekuchen:
for 8 medium Reibekuchen

600g (21 oz) potatoes, peeled
1 small onion
2 tablespoons flour
2 medium eggs
salt
Butterschmalz (clarified butter) or vegetable oil for frying

Grate the potatoes on a mesh potato rasp or a coarse grater and squeeze to extract most of the starchy liquid with a tea towel or a muslin. Add the finely grated onion along with the flour and eggs to the potato shreds, season generously with salt and stir to combine.

Heat the clarified butter or oil in a frying pan and carefully drop heaped spoonfuls of the mixture into the hot fat. Press the latkes down a little and fry on both sides until crisp and golden brown. Place the piping hot Kartoffelpuffer (other name, same thing) onto a kitchen roll / paper towel to remove any extra fat or grease. Serve hot either sprinkled with caster sugar (a favourite) or with dollops of Apfelmus or Apfelkompott (my favourite, in case you did not notice) and for a complete lunch with fried black pudding.

Rezepte auf Deutsch: Reibekuchen oder Kartoffelpuffer mit Apfelmus

Apfelmus
für ein Glas

5 kleinere Äpfel, ca. 600g (besonders gut schmeckt mir hier eine alte Apfelsorte, die süßer & duftend ist, es muß auch nicht unbedingt eine Sorte zum Kochen sein)
2 EL Zucker
Zitronensaft
Wasser

Die Äpfel vierteln, schälen und das Kerngehäuse entfernen, dann in Stückchen schneiden. Diese zusammen mit dem Zucker, etwas Zitronensaft und Wasser in einen kleinen Topf geben, mit einem Deckel verschließen und bei schwacher Hitze die Äpfel zerfallen lassen. Von Zeit zu Zeit umrühren, damit nichts am Topfboden anhaftet. Nach ca. 10 Minuten mit einem Holzlöffel die meisten weichen Apfelstückchen am Topfrand zu Mus quetschen. Abkühlen lassen.

Reibekuchen oder Kartoffelpuffer
für ca. 8 mittlere Reibekuchen

600g Kartoffeln, geschält
1 kleine Zwiebel
2 EL Mehl
2 mittlere Eier
Salz
Butterschmalz oder Öl zum Braten

Die Kartoffeln auf einer Kartoffelreibe reiben oder falls man seine nicht aus Mamas Küche stibitzt hat geht auch eine grobe Reibe. Anschließend die Kartoffelschnitze in einem trockenen Tuch ausdrücken. Mit der fein geriebenen Zwiebel, dem Mehl, den Eiern und einer großzügigen Portion Salz vermischen. Das Butterschmalz in einer Pfanne auf großer Flamme erhitzen und pro Reibekuchen einen großen gehäuften Löffel Kartoffelmasse in das heiße Fett geben. Leicht flachdrücken und auf beiden Seiten goldenbraun braten.

Die Kartoffelpuffer entweder ganz einfach mit Zucker bestreut servieren (sehr lecker) oder mit einem großen Klecks Apfelmus verspeisen (noch leckerer). Man kann aber auch zwei Scheibchen Blutwurst braten und hat damit eine Variante von Himmel & Erde .

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2 thoughts on “Reibekuchen & Apfelmus

  1. I’ll definitely give this another try. The only time I had kartoffelpuffer was at the Weihnachtsmarkt when I first came to Germany all those years ago. And they were so oily and gross that it put me off Kartoffelpuffer for life. But these look good and I’m sure they taste much much better than the kinds you get at Weihnachtsmarkt. 🙂 Congrats on the Guardian recipe swap last weekend by the way! A.

    • Thanks a lot, nice that you have seen it. Please try them again, I had such a wonderful lunch today eating those and even if you do not like the sweet apple compote with it, try with smoked fish or sour cream & chives etc. There is a such a vast difference between the stuff (uhgrr) you get on the Weihnachtsmarkt and those. Good that you mention the grease, I’ll add to briefly rest them on paper towels to get rid of any extra … Nice to hear from you again, N.

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