"Reiberdatschi" Bavarian potato pancakes

To prepare potato pancakes or "Reiberdatschi", first peel the potatoes and onion. I recommend using waxy potatoes as they contain less water and therefore make the pancakes crispier.

Grate the potatoes and onion using a coarse grater. I prefer grating by hand as it gives a more even texture than a food processor.

Place the potato and onion mixture in a clean kitchen towel and squeeze well. This step is crucial to remove excess moisture and ensure the pancakes get really crispy.

Place the squeezed out mixture in a bowl and add the eggs, flour, salt and pepper. Mix everything well. Depending on the consistency, a little extra flour can be added, but the mixture should not be too dry.

Heat a little oil in a non-stick frying pan. Using a spoon, pour the batter into the pan in batches and press flat. As soon as the edges are golden brown (after approx. 3-4 minutes), flip the pancakes and fry on the other side.

Drain the finished pancakes on kitchen paper and keep warm until all the pancakes are cooked.

I like to serve the Reiberdatschi with fresh apple sauce, but they also taste great simply with salt. Enjoy your meal!