German reibekuchen uses grated potatoes drained for exactly 30 minutes—any longer and they turn gray from oxidation.
Potato Pancakes
Savor the crunch of these delightful low-calorie potato pancakes, crafted without any protein powder and featuring simple supermarket staples! Whip them up in no time using grated potatoes, fresh herbs, and a hint of onion for a savory treat that's perfect as a snack or a side dish. Get ready to impress your taste buds with this quick and easy recipe!
Prep
15
min
Cook
20
min
Serves
16
people
Level
beginner
📝 Ingredients
Serves 16🥬Fresh Produce(2)
- 250g soft-boiled potatoes (with or without skin, it's up to you) (8.82 oz)
- 15ml water (0.51 fl oz)
🥛Dairy & Eggs(1)
- 1 egg
🫙Pantry Staples(1)
- 4g baking powder (0.14 oz)
📦Other(2)
- 140g low-fat quark (4.94 oz)
- Spices of your choice (I used chives, Knobilicous* and Miss Potato*)optional
👨🍳 Instructions
- 1
Boil the potatoes until soft, then either mash with a fork or blend them.
- 2
Mix with the remaining ingredients to form a smooth batter. You can either fry 16 patties in a pan (but be careful, they may break) or bake at 180°C for about 20 minutes. Cover with aluminum foil halfway through to prevent them from getting too dark.
💡 Pro Tips
- ✓Squeeze grated raw potatoes in a clean kitchen towel to remove 60-70% of their moisture before mixing, preventing soggy pancakes that fall apart during cooking.technique60-70% moisture removal
- ✓Heat your oil to 350°F (175°C) before adding pancakes - too low and they absorb oil becoming greasy, too high and they burn before cooking through.technique350°F/175°C
- ✓Let potato batter rest for 10-15 minutes after mixing so starches hydrate fully and create better binding, reducing breakage by up to 40%.timing10-15 minutes
- ✓Add 1-2 tablespoons of cornstarch or potato starch per pound of potatoes to create stronger protein-starch networks that hold pancakes together during flipping.ingredient1-2 tbsp per pound
- ✓When baking, place pancakes on a preheated 400°F baking sheet for the first 5 minutes to create immediate browning, then reduce to 350°F to finish cooking through.equipment400°F then 350°F
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