German Potato Pancakes in the Airfryer
Crispy German Potato Pancakes made from coarsely grated raw potatoes and onion, baked golden in the airfryer with just a touch of oil. Also known as Reibekuchen or Kartoffelpuffer, they're traditionally served warm with cool apple sauce.
Equipment
- 1 Air fryer
- 1 Grater Coarse side
- 1 Mixing bowl
- 1 Kitchen towel Clean, for squeezing out the liquid
- 1 Offset spatula
- 1 Brush
- 1 Bagepapir (til airfryer)
Ingredients
Potato Pancakes
- 1 kg floury potatoes Peeled
- 1 pcs onion Peeled
- 2 pcs eggs
- 3 tbsp potato starch
1.5 tsp salt- 0.5 tsp black pepper Freshly ground
- 1 pinch grated nutmeg
- 2 tbsp rapeseed oil For brushing
For Serving
- 400 g apple sauce Cold
Instructions
Preparation
- Coarsely grate 1 kg floury potatoes and 1 pcs onion on the coarse side of the grater into a large bowl. Grate the onion together with the potatoes — this helps stop the mixture from discolouring.
- Place the grated mixture in a clean tea towel, gather it around the mixture and wring it firmly over the sink until no more liquid comes out. This squeezing determines whether the pancakes turn out crispy or soggy.
- Put the squeezed mixture back in the bowl and stir in 2 pcs eggs, 3 tbsp potato starch, 1.5 tsp salt, 0.5 tsp black pepper and 1 pinch grated nutmeg. Stir just until the mixture holds together, then bake it straight away.
- Shape the mixture into 8 flat pancakes about 1 cm thick and 10 cm in diameter. Brush them on both sides with 2 tbsp rapeseed oil.
Cooking in the Airfryer
- Preheat the airfryer to 190°C.
- Line the basket with a piece of baking paper and place the pancakes in a single layer so they don't touch. Bake at 190°C for 10 minutes.
- Carefully flip the pancakes with a palette knife and continue baking at 190°C for 6-8 minutes, until golden brown and crispy at the edges.
Serving
- Serve the pancakes warm and crispy with 400 g apple sauce on the side.
Notes
Tips for the perfect result:
Squeeze the potato mixture as dry as you possibly can — the liquid you squeeze out makes all the difference between crispy and soggy pancakes. Keep the pancakes thin and bake them in a single layer so the hot air can circulate all the way around. Variation:
Stir 2 tbsp finely chopped parsley or chives into the mixture, or grate in a tart apple for a sweeter version. Serving:
Traditionally served the German way with apple sauce, but they're also great with crème fraîche and chives, or as a side for smoked salmon. Serving size:
If your airfryer is smaller, you can bake the pancakes in two batches and keep the first batch warm in the oven at 80°C.
Squeeze the potato mixture as dry as you possibly can — the liquid you squeeze out makes all the difference between crispy and soggy pancakes. Keep the pancakes thin and bake them in a single layer so the hot air can circulate all the way around. Variation:
Stir 2 tbsp finely chopped parsley or chives into the mixture, or grate in a tart apple for a sweeter version. Serving:
Traditionally served the German way with apple sauce, but they're also great with crème fraîche and chives, or as a side for smoked salmon. Serving size:
If your airfryer is smaller, you can bake the pancakes in two batches and keep the first batch warm in the oven at 80°C.
Nutrition
Calories: 385kcalCarbohydrates: 62gProtein: 8gFat: 11gSaturated fat: 2gPolyunsaturated fat: 3gMonounsaturated fat: 5gCholesterol: 93mgSodium: 880mgPotassium: 1150mgFiber: 6gSugar: 13gVitamin A: 180IUVitamin C: 28mgCalcium: 45mgIron: 2mgNet carbohydrates: 56g
